Bibim Naengmyeon (Spicy Cold Noodles)

Bibim Naengmyeon is a popular summer noodle dish in Korea. These spicy cold noodles are served with a zesty sauce that is spicy, sweet, tangy, and refreshing, making for a satisfying meal in a bowl.

Naengmyeon known as Korean spicy cold noodles comes from the northern regions, now part of North Korea. Growing up in southern tip of South Korea, it wasn’t a dish I had much as a kid.

But as I got older and my tastes changed, I fell in love with naengmyeon. These chewy noodles have won over noodle lovers all across Korea, and I quickly became one of them. Now, I can’t get enough of their spicy, refreshing flavor!

I’m excited to share this cherished bibim naengmyeon recipe, complete with fresh fruits for a refreshing taste. Plus, I’ll give you a great tip to easily achieve authentic flavor without much effort.

Whether you’re new to naengmyeon or a seasoned fan of Korean cold noodles, you’ll enjoy this dish. If you like spicy food and can handle some heat, this is the perfect summer cold noodle recipe.

What is naengmyeon?

Naengmyeon is a popular type of cold noodle dish that started in North Korea and has spread throughout Korea, especially during the hot summer months.

It features thin, chewy buckwheat noodles served either in a chilled broth or with a spicy sauce, making it perfect for cooling down on a hot day.

This refreshing Korean dish is loved for its invigorating taste and satisfying noodle texture. There are two main types: bibim naengmyeon, which is served with a spicy sauce, and mul naengmyeon, which comes in a cold broth. Both versions offer a delicious way to beat the heat!

Bibim Naengmyoen vs Mul Naengmyeon

Originating from Hamhung, North Korea’s second-largest city, bibim naengmyeon is known for its spicy, tangy sauce. This sauce combines Korean red pepper flakes (gochugaru), soy sauce, rice vinegar, sesame oil, and a bit of sugar.

The term “bibim” often implies spiciness, as seen in bibim guksu, another Korean cold noodle dish. While bibim naengmyeon uses buckwheat noodles, bibim guksu is made with wheat vermicelli and a simpler gochujang sauce.

Mul naengmyeon, the traditional cold noodle soup version, is believed to have originated in Pyongyang, North Korea. This dish is known for its light yet flavorful broth made from beef or radish water kimchi (dongchimi).

Over time, Pyongyang-style mul naengmyeon has become an iconic dish, gaining popularity across the Korean peninsula. Many enthusiasts seek out the best restaurants serving this refreshing cold noodle dish.

Here’s a fun fact: In many Korean restaurants, after enjoying a Korean BBQ, you can choose to finish your meal with Naengmyeon, Doenjang Jjigae, or Kimchi Jjigae. Each option is a tasty way to end your dining experience!

Ingredient Highlights

• Dried naengmyeon noodles: Use store-bought pre-cut noodles to save time. You can easily find them at Korean stores or online. Look below for more information.
• Toppings: Add sliced Korean radish, cucumber, Asian pear, and a hard or soft boiled egg for a refreshing crunch.
• Beef and Broth: Thin slices of boiled or roasted beef make a great addition. Add a small amount of beef broth made with Korean beef stock powder to moisten the noodles for easy mixing.
  • To make this vegan or vegetarian, omit the beef and dashida. Use mushroom powder instead
• Spicy Bibim Sauce: Mix typical Korean pantry items like soy sauce, vinegar, gochugaru, sesame oil, and sesame seeds with apple and pineapple to brighten up the flavor. More information below.

The noodles

At the heart of any naengmyeon dish, whether bibim or mul, are the unique noodles. Naengmyeon noodles are made primarily from buckwheat flour, which gives them their distinct texture and nutty flavor.

The noodles are typically long and thin, allowing them to absorb flavors and sauces effectively. As a result, every bite of noodle delivers a satisfying chewiness that complements the accompanying ingredients and sauces.

Most store-bought naengmyeon noodles are conveniently pre-cut for easy serving. However, if your noodles come in bundles, you may need to use a pair of scissors to cut them just before serving.

Bibim naengmyeon sauce

The sauce is the star of the show when it comes to Hamhung-style bibim naengmyeon.

While some people use a gochujang-based sauce, the truly authentic taste of North Korean naengmyeon sauce is achieved with gochugaru (Korean red chili flakes) as the main ingredient.

Combined with soy sauce, vinegar, and other savory components, this sauce delivers a delightful flavor profile. To take the sauce to the next level, consider adding fresh fruits like apple and pineapple. They bring a gourmet touch and enhance the depth of the sauce.

I recommend preparing the sauce in advance and allowing it to chill in the fridge for at least 20 minutes, or even overnight. This allows the flavors to meld together, resulting in a more harmonious and delicious sauce.

How to make bibim naengmyeon

Optional beef broth (quick method):

Some people like to enhance their spicy cold noodles by adding a bit of mul-naengmyeon broth at the bottom. This helps the sauce coat the noodles better.

While making authentic broth is time-consuming, here’s a quick and easy alternative. This method, used by many restaurants, provides a similar effect with less effort.

• Mix together water, a carbonated drink, Korean beef stock powder (sogogi dashida), and mustard in zip-lock bag.
• Seal the bag tightly and place it flat in the freezer for 1-2 hours until it’s partially frozen.
• Before serving, use a meat hammer to crush the frozen broth.

Make spicy bibim sauce

• Mix together soy sauce and water in a small pot. Bring the mixture to a full boil over high heat, then remove from the heat and allow it to cool.

• Blend onion, garlic, apple, pineapple, and 3 tablespoons of water until smooth. Pour 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 and chill in the refrigerator for at least 20 minutes or overnight.

Prepare 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 the excess moisture.

To cook noodles

• Add the noodles in a boiling water and stir.
• Once the water boils again, add a splash of cold water. Repeat this step until the noodles are soft and chewy as per the package instructions.
• Drain the noodles in a colander, then rinse them under cold running water. Drain again thoroughly.

To assemble spicy cold noodle bowl

• Pour 1/2 cup of icy beef broth into the serving bowl (if using). Add the cooked noodles and top with 6-8 tablespoons of bibim naengmyeon sauce.
• Garnish with pickled radish, cucumber, Korean pear (optional), and a boiled egg. Sprinkle with toasted sesame seeds to taste.

Serving Suggestions

If you prefer shorter noodles for easy serving, cut through the noodles with kitchen scissors a couple of times before serving. This is a common practice you see in some naengmyeon restaurants, where the server cuts the noodles at your table to make it easier to mix and eat.

Customize the flavors to your liking by adding more mustard and vinegar to suit your taste preferences as you serve. Feel free to adjust the levels of tanginess and spiciness according to your desired intensity.

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