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!
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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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Bibim Naengmyeon (Spicy Cold Noodles)
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
- 4 cup water
- 1 cup lemon lime flavored carbonated soda
- 2 tbsp Korean beef bouillon powder (sogogi dashida)
- 4 tsp Korean mustard, or 2 tbsp dijon mustard
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!
Hope this is acceptable, to ask: I use Gojuchang in many recipes. Because it is in the fridge it is difficult to mix with, e.g. cucumbers. . Is there a recommended way to liquify or soften Gojuchang? Thanks.
Pour a small amount of Sprite, about 2-3 tablespoons, directly into a 1lb gochujang container and let it sit on the counter for 30 minutes. After that, stir to blend, loosening the paste. Add more Sprite if necessary. Hope this tip is helpful!
I’m excited to try this recipe, but I was just wondering what the reason is behind boiling the soy sauce and water together before adding it to the sauce?
Boiling soy sauce can help to intensify the flavor and get rid of any possible unwanted odors. However, this step is optional and can be skipped if preferred.
This was really good, I loved the heat. But now I’ve got two cups.of the sauce left over, any suggestions for what to do with it?
Use to sauce up any types of noodles – rice noodles, wheat noodles, vermicelli, etc. You can even toss with ramen noodles (without the seasoning powder), too. Top with some sliced cucumber and a hard boiled egg, and you have a simple noodle meal in no time since you have the sauce ready.
Loved the recipe! My fiancé wants the cold ice soup broth to mix with it. Would you mind sharing the recipe for that as well? I’m having trouble finding a recipe he likes it paired with.
Hi Holly,
I tried this wonderful recipe yesterday and it was delicious, like all of your recipes I cooked so far.
Now I’ve got a question about the soba noodles. When I opened the package I found a couple of sachets containing maybe 3-4 tablespoons of a liquid of light orange color. As all the descriptions are in Korean I have no idea how to use it. Could it be used as an additional sauce to your spicy goodness? Or is it a helper for the lazy cook and thought to be used as the only sauce?
And I got another question. I was finally able to find some frozen Eomuk / 어묵. Here, too, they added some spice. It is a small sachet with a reddish powder. Could it be, that I need to dissolve it in water to make some spicy sauce? Or is it to sprinkle over the Eomuk, because I found no numbers indicating an amount of liquid to use?
Vague questions, I know, but I hope you’ll have a way to help me.
Thank you!
Bee
Hi Bee
The sachet might be the sauce that comes with the noodles. But I am curious why it is light orange in color. Usually complimentary sauce in the package for this noodle is usually deep in red color. Have you checked the expiration date?
The reddish powder might be the mild chili powder that you can sprinkle directly over your 어묵soup. Taste it fist to see if it is edible to make sure, though. 🙂
Glad to hear that you got some Korean cooking going on! Happy eating!
Yes, I checked the date and it is fine. If I decifer the looking like handwritten letters correctly the name of the liquid should be 냉면 용 육수.
I will try the powder by sprinkling it on the Eomuk and you’ll here from my self-experiment in case I survive it, OK?
Thank you!
Oops, that should be *decipher of course. (Sometimes I’m just too lazy or too distracted by my kids to check the dictionary and see the obvious mistakes too late.)
Had this for supper and it was delicious! Great recipe.
Hey! Your recipe looks absolutely yummy~ I will try making it very soon!
The sauce must be made one or two days before being eaten right? Should we keep it in the fridge after making it?
Thanks!
Yes, keep the sauce in the fridge.
How do you get the noodles to be chewy? I’ve tried doing as you said with rinsing in ice water but it never comes out as chewy as when I get them at restaurant. Do I let it sit in the fridge? Also the noodles tend to clump up. How do I keep it from sticking together?
Can you use gochu jang as well for the sauce?
You can, but I highly recommend to use the chili powder instead. Paste will bring different texture to the sauce.
한국전통음식을 소개하면서 소바라고 설명하는 것은 부적절하다고 봅니다. 냉면은 이북지방 고유 음식이고 일본소바와 얼마나 관련이 있는지는 의문입니다.
영문판 위키에서 냉면을 검색해봐도 소바라는 단어는 보이지 않습니다. 삭제 또는 정정 부탁드립니다.
의견 감사합니다. 그렇군요, 소바는 일본말이라 냉면으로 표현하기는 적절하지않군요. 정정하겠습니다.
This looks wonderful! Lovely pics, as always, and a great recipe. I’ll definitely be trying this!
That sauce sounds amazing! I’m definitely going to make it once I get my hands on some pineapple! I love the chewy texture of the noodles.
wow… i bet that sauce is nuthin like the little packets you get with the prepacked Naengmyeon you get at the k.market 🙂 i gotta give it a try!
thanks
This looks fantastic! I can’t wait to try it! I love Beyond Kimchee!! Keep up the great work!!
Welcome back! Sounds like you had a great vacation. But no matter how much fun a vacation is, I, too, always enjoy returning home. Particularly if I have a dish like this to look forward to! What a great recipe. I love pasta and I love spicy, so this sounds wonderful. Great flavors, and pretty easy to make – what could be better?
I am visiting where I grew up right now.
.Funny how it used to be home and great place to visit, but Florida is home now. I love your step by step your photos.are great!..I so want to try this…I might have to ease up on the heat a bit though.
Welcome home! I love this recipe — so unusual and exotic, but still somehow comfort food. And pineapple is a surprise ingredient! I can’t wait to try this.
Thanks Ann. Pineapple adds nice flavor to the sauce without tasting any. Hope you can give this a try.
What stunning pictures. Cold noodles are all I eat nowadays. Too hot to have anything else! Thanks for the bibim naengmyun recipe. I always eat the packaged ones, but now I know.
Mabel
Thanks Mabel. I guarantee this spicy Naengmyeon will beat your summer heat. Tastes far much better than the package kind.
I love this! I was never a big fan of nengmyon when I lived in Korea but now I love it! Funny how my appetite changes overtime! This looks fabulous.
Believe me, my appetite changes every day. Naengmyeon is great dish to turn up the lost appetite.
I totally agree with the sentiment that home’s the best. Thanks for posting all the step by step photos, korean food is one of my favourite, this recipe looks so delicious, time to visit my favourite korean restaurant soon. Thanks for sharing 🙂
Yes, Korean food is my favorite too. Thanks for stopping by!
I tried this once and simply loved the texture of the noodle and the ultra spicy sauce 🙂 Certainly a great dish for a place like Malaysia where its summer all year round. Thanks for the recipe Holly! I hope you had great vacation.
Hi swan, good to hear from you. Of course I believe any Malaysian can handle the spicy Korean sauce. Just perfect match!