When the naengmyeon comes out, a staff member brings scissors and starts snipping the noodles. Even international students are startled at first and ask, "Isn't that a kitchen scissors?" ## Why do they cut noodles with scissors? Naengmyeon noodles are tough and long. If you pick them up with chopsticks as they are, they don't fit in one bite and the broth splashes too. So I cut it two or three times before eating. It's the same with kimchi. Cabbage kimchi often comes in big pieces, so I cut it with scissors to make it easy to put on top of rice. Some gimbap places at snack shops cut the gimbap with scissors too. ## You have knives, so why scissors? Knives traditionally don't come to the table at a Korean meal. Since people eat with just chopsticks and a spoon, food was usually cut into bite-sized pieces in the kitchen before being served. But it's only after noodles or kimchi are put in a bowl that you realize they're too long. That's when scissors come in handy. You can use them with one hand, you don't need a cutting board, and you can cut right in the bowl. They're also less intimidating than a knife. ## Can I use them too? Of course. If you don't see scissors, just say, "Could I have scissors, please?" Scissors are a common item in restaurants, so they'll bring them without any trouble. The staff may offer to cut the noodles for you, and if you'd rather not, just say, "No, thank you." When you cut, hold the bowl with one hand and cut slowly inside the bowl so the broth doesn't splash. Next time you go to a naengmyeon restaurant, give the scissors a try. You'll be able to feel firsthand why Koreans do it that way.