Bibim Naengmyeon is a spicy Korean cold noodle dish made with buckwheat noodles, zesty gochugaru sauce, and crisp toppings. Refreshing and bold, this summer favorite is easy to make at home with authentic flavor.

Chilled naengmyeon noodles topped with spicy sauce, cucumber, radish, and egg.

I didn’t grow up eating much bibim naengmyeon (spicy cold buckwheat noodles), and honestly, I regret it every time I slurp down a bowl of these spicy, chewy noodles. Naengmyeon hails from Korea’s northern regions—now part of North Korea—so it wasn’t a staple in my southern hometown. We had our own version of buckwheat noodles, but it was prepared very differently.

As my tastes evolved, so did my appreciation for naengmyeon—especially the bibim version, where cold buckwheat noodles are tossed in a punchy red spicy sauce and topped with crisp, refreshing veggies. There’s also mul naengmyeon, served in icy broth (and yes, I like both), but when I have to choose, bibim naengmyeon usually wins.

Korean cold buckwheat noodles tossed with spicy red chili sauce until fully coated.

Over the years, I’ve sought out some of the best bibim naengmyeon spots in Korea and tested countless versions at home to recreate that unforgettable flavor. This recipe is the one I keep coming back to—bright, spicy, and slightly fruity for balance. And I’ll even show you a shortcut to nail the flavor without too much fuss.

If you’re new to Korean cold noodles, or just looking for something bold and refreshing for summer, this dish delivers. As long as you can handle a little heat, you’re in for a treat.

Prefer something milder with a kimchi kick? Try my Bibim Guksu (Cold Korean Noodles with Kimchi)—it’s made with wheat noodles and has a slightly tangier, lighter profile that’s just as slurp-worthy.

Key Ingredients for Bibim Naengmyeon

Ingredients prepared for making bibim naengmyeon, including chili flakes, soy sauce, and fresh produce.

Naengmyeon Noodles (Buckwheat-Based)

For authentic bibim naengmyeon, use dried naengmyeon noodles (called anengmyeon sari, 냉면사리) made with a mix of buckwheat and wheat flour. They’re chewy, slightly nutty, and the texture holds up beautifully under spicy sauce.

Some brands come pre-cut (great for tangle-free serving), but if you get the long, traditional bundles, just snip them with kitchen scissors right before serving. That’s what most Korean restaurants do too—no shame in it!

Spicy bibim naengmyeon sauce blended with gochugaru, soy sauce, vinegar, and aromatics in a bowl.

Bibim Sauce (Spicy Chili Sauce)

Instead of gochujang, I use gochugaru (Korean red chili flakes) as the base—this mirrors the North Korean-style sauce more closely and gives the noodles a cleaner, brighter heat.

The sauce starts with gochugaru, soy sauce, and vinegar, but fresh apple and pineapple really round out the heat with a hint of brightness. It’s my not-so-secret trick to getting restaurant-level flavor at home.

Make the sauce ahead of time and chill it in the fridge for at least 20 minutes (or overnight). Like kimchi, it gets better as the flavors meld.

Beef + Broth (Optional but Delicious)

Thinly sliced boiled or roasted beef is a classic topping. And a little beef broth brings it all together.

I use dashida (Korean beef stock powder) mixed with soda and mustard—then freeze it into a slush. It’s not traditional, but it’s the method a lot of restaurants use, and it helps loosen the noodles while adding just enough umami.

If you’re skipping the meat, a little warm mushroom stock (made with mushroom powder) works well too—vegan-friendly and still flavorful.

How to make Bibim Naengmyeon (Spicy Cold Buckwheat Noodles)

This dish might look complicated, but it comes together quickly once your sauce and toppings are prepped. Follow the step-by-step photos below, and check the recipe card for full instructions and measurements.

Quick Beef Broth (Optional but Worth It)

Quick naengmyeon beef broth mixture in a zip-top bag, ready to freeze for slushy consistency.
Partially frozen naengmyeon broth slab being crushed with a meat hammer to create a slushy texture.

For restaurant-style flavor with less effort, mix water, a carbonated drink, Korean beef stock powder (sogogi dashida), and a dab of mustard. Freeze it flat in a zip-lock bag for 1–2 hours until slushy, then crush it just before serving. It adds a subtle depth and helps loosen the noodles.

Bibim Sauce

Soy sauce and water mixture simmering in a pot as the base for bibim naengmyeon sauce.
Bibim naengmyeon sauce base boiling in a pot to develop deep umami flavor.
Naengmyeon sauce ingredients blended into a smooth chili base for spicy cold noodles.
Bowl of spicy bibim naengmyeon sauce made with gochugaru, ready to mix with cold noodles

This spicy naengmyeon sauce is cleaner and brighter than the gochujang-based version you might expect. Start with a boiled soy sauce base, then blend aromatics and stir in gochugaru, sugar, sesame oil, and a touch of mustard. Let it chill until ready to use.

Radish Topping

Thinly sliced Korean radish being brined with salt, sugar, and vinegar for a quick pickled topping.
Quick-pickled Korean radish slices prepared for bibim naengmyeon topping

For crunch and contrast, I make a quick-pickled radish—just salt, sugar, and vinegar. It only takes 20 minutes and brightens the whole bowl.

Noodles

Cold water added to boiling naengmyeon noodles to enhance their chewy texture.
Cooked naengmyeon noodles rinsed under cold water to cool and improve texture.

Cook the naengmyeon noodles per package directions. For extra chew, add a splash of cold water when the pot boils—repeat 2–3 times. Rinse well under cold water and drain thoroughly.

Bibim naengmyeon served in a bowl with spicy sauce, crisp toppings, and a splash of cold beef broth.

Assemble the Bowl add Serve

Spoon in a bit of icy beef broth (if using), then add the noodles. Top with sauce, pickled radish, cucumber, pear slices, and a boiled egg. Sprinkle with sesame seeds, and you’re ready to eat.

At the table, adjust the flavors to your liking with a little extra mustard or vinegar to dial up the tang and spice to your taste.

Fun fact: In Korea, naengmyeon is often one of the dishes served after Korean BBQ—alongside doenjang Jjigae or kimchi Jjigae—as a cool, spicy way to wrap up the meal.

Spicy cold buckwheat noodles fully mixed with sauce, ready to serve.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!

Bibim naengmyeon garnished with bibim naengmyeon sauce and toppings in a bowl.

Bibim Naengmyeon (Spicy Cold Buckwheat Noodles)

Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting time: 20 minutes
Total Time: 1 hour
Bibim naengmyeon is a spicy Korean cold noodle dish made with buckwheat noodles, zesty gochugaru sauce, and crisp toppings—perfect for a bold, refreshing meal.
5 from 4 ratings
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 8 servings Korean naengmyeon noodles
  • 1 Asian cucumber, sliced to thin matchsticks
  • 1/2 Korean pear or Asian pear, thinly sliced, optional
  • 4 hard boiled eggs, sliced in half

Optional beef broth

Quick radish topping

  • 1/2 Korean radish or daikon radish, cut into 1/2-inch wide, 2-inch long thin strips
  • 1 tbsp salt
  • 2 tbsp sugar
  • 2 tbsp vinegar

Bibim naengmyeon sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1/2 apple, peeled and diced
  • 1/2 medium onion, peeled and diced
  • 5 oz (150 g) fresh pineapple, or 3 rings of canned pineapple
  • 1 clove garlic
  • 3 tbsp water , or pineapple juice
  • 1 cup Korean chili flakes (gochugaru)
  • 1/4 cup white vinegar, or more
  • 1/3 cup brown sugar
  • 4 tbsp Korean syrup, or 3 tbsp honey
  • 2 tbsp sesame oil
  • 1 1/2 tsp ginger puree, or 1/2 tsp ginger powder
  • 1 tsp Korean mustard , or 2 tsp dijon mustard
  • 1 tsp salt
  • 1 tbsp toasted sesame seeds

Instructions 

To make optional beef broth

  • In a zip-top bag, whisk together water, carbonated drink, beef bouillon powder, and mustard. Seal the bag tightly and lay it flat in the freezer for 1-2 hours until it becomes partially frozen.

To make naengmyeon sauce

  • In a small pot, combine soy sauce and water. Bring it to a full boil over high heat, then remove from the heat and let it cool.
  • In a blender, combine onion, garlic, apple, pineapple, and 3 tablespoons of water. Puree until smooth.
  • Transfer the puree into a mixing bowl. Add the soy sauce mixture, Korean chili flakes, brown sugar, Korean corn syrup or honey, ginger paste, mustard, sesame oil, and sesame seeds. Mix well. Let the sauce chill in the refrigerator for at least 20 minutes or overnight.

To make radish topping

  • Combine thinly sliced radish with salt, sugar, and vinegar in a mixing bowl. Let it sit for 20 minutes. Rinse the radish slices once and firmly squeeze out excess moisture. Set aside.

To cook noodles

  • Bring a pot of water to a boil. Add the noodles and stir. When the water returns to a boil, add a shot of cold water. Repeat this process until the noodles are soft and chewy according to the package directions. Drain the noodles in a colander and rinse them under running cold water. Drain again.

To assemble bibim naengmyeon

  • If using naengmyeon broth, crush the partially frozen broth with a meat hammer. Add 1/2 cup of the icy broth to the bottom of the serving bowl.
  • Place the cooked noodles in the bowl and add about 6-8 tablespoons of the bibim naengmyeon sauce on top. Garnish the dish with pickled radish, cucumber, Korean pear (if desired), and a hard or soft-boiled egg. Sprinkle toasted sesame seeds over the dish according to your preference. Enjoy your homemade bibim naengmyeon!
Cuisine: Korean
Course: Main Course, Noodles
Author: Hyegyoung K. Ford
Calories: 479kcal, Carbohydrates: 89g, Protein: 17g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Cholesterol: 93mg, Sodium: 2818mg, Potassium: 897mg, Fiber: 12g, Sugar: 31g, Vitamin A: 8925IU, Vitamin C: 15mg, Calcium: 169mg, Iron: 8mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.