Bibim Naengmyeon (Spicy Cold Noodles)

Naengmyeon refers to a beloved Korean spicy cold noodles made with buckwheat flour, served chilled. These chewy noodles served with bibim naengmyeon sauce make one of the most popular summer dishes in Korea. Discover the secret to preparing this refreshing summer favorite with ease using this easy recipe and step-by-step instructions.

Growing up in a southern province of Korea, my culinary experiences were mostly filled with other types of cold noodles like bibim guksu or kongguksu.

Naengmyeon, known as Korean cold noodles, was originally from the northern regions, now part of North Korea. It wasn’t a prominent dish in my childhood memories.

However, as I grew older and developed a more refined palate, I couldn’t resist the allure of naengmyeon. These gourmet chewy noodles have captured the hearts of naengmyeon enthusiasts all over Korea, and I quickly became one of them.

The unique flavors and refreshing qualities of naengmyeon are truly captivating, making it an irresistible choice for noodle lovers like me.

What is naengmyeon?

Naengmyeon is a popular type of cold noodles that originated in North Korea and has gained widespread popularity throughout the Korean peninsula, particularly during the summer season.

It features thin and chewy buckwheat noodles served in a chilled broth or with a spicy sauce, making it an ideal dish for cooling down during hot summer days.

This beloved Korean cold noodle dish is famous for its invigorating flavor and the satisfying texture of its noodles.

Notably, it can be divided into two distinct variations: bibim naengmyeon and mul naengmyeon, each with its own unique characteristics and culinary appeal.

Bibim Naengmyoen vs Mul Naengmyeon

Bibim Naengmyeon

The specific origin of bibim naengmyeon is attributed to the region of Hamhung, the second-largest city in North Korea. Its key component is the tantalizing sauce made with gochugaru (Korean red pepper flakes), soy sauce, rice vinegar, sesame oil, and a touch of sugar.

This combination creates a harmonious blend of spicy, tangy, savory, and slightly sweet flavors that elevate the overall taste.

Similar to Bibimbap (Korean mixed rice bowl) or bibim guksu (Korean spicy cold noodles), the term “Bibim” often conveys the association with spiciness, although it is not always the case.

Fun fact about Korean dining experiences: In many Korean restaurants, after a Korean BBQ feast, you are often presented with a delightful choice to conclude your full-course meal: Bibim Naengmyeon, Doenjang Jjigae, or Kimchi Jjigae. Each choice a delicious way to conclude your dining experience.

Mul Naengmyeon

Mul naengmyeon, the traditional variation of naengmyeon, is believed to have originated in the northern regions of North Korea, particularly in Pyongyang, the capital city. Pyongyang-style mul naengmyeon is highly regarded for its delicate yet flavorful broth made from beef or radish water kimchi (dongchimi).

This version of naengmyeon has become iconic and is considered a representative dish of the region. Over time, mul naengmyeon gained popularity and recognition throughout the Korean peninsula, becoming a cherished culinary delight enjoyed by people across Korea.

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 naengmyeon 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.

This is a common practice seen in some naengmyeon restaurants, where the server cuts the noodles at your table.

Bibim naengmyeon sauce

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

Recipe Ingredients

• Dried naengmyeon noodles: Utilize store-bought pre-cut noodles to save time.
• Korean radish: Thin slices for a crisp and refreshing crunch.
• Cucumber: To add a cool and crisp element.
• Korean pear or Asian pear (optional): Juicy and crispy fruits add a touch of sweetness.
• Hard or soft-boiled egg: Perfect for topping and adding protein.
• Roasted beef slices (optional): Thin slices of mild-flavored roasted beef work well, and using leftovers is a great idea.

For the sauce

• Soy sauce: Savory and umami taste.
• Onion and garlic: Adds a savory depth to the sauce.
• Apple and pineapple: Don’t miss out on these fruits as they add a fruity and refreshing note, enhancing the overall superior taste.
• White vinegar: Offers tanginess to balance the flavors.
• Light brown sugar: A touch of sweetness to harmonize the sauce.
• Korean corn syrup or honey: Sweetness and viscosity.
• Ginger paste: Subtle zing and aromatic flavor.
• Korean mustard (or substitute with dijon mustard): Adds a tangy and spicy kick.
• Sesame oil: Overall richness and nutty aroma.
• Toasted sesame seeds: Crunch and nutty flavor.

Recipe Tips and Tricks

Optional naengmyeon Beef Broth:

While it is optional, some people prefer to enhance their naengmyeon experience by adding a small amount of mul-naengmyeon broth at the bottom of the noodles.

This helps to coat the noodles with the sauce more effectively. While making authentic naengmyeon broth requires time and effort, here’s a quick and easy alternative recipe that you can try.

• Instead of the traditional broth, you can create a flavorful substitute using Korean beef bouillon powder called “sogogi dashida.”
• Mix it with water, a lemon lime-flavored carbonated drink such as Sprite, and a touch of Korean mustard. Whisk them together and freeze the mixture for 1-2 hours until a thin layer of ice forms.
• This clever trick, employed by many restaurants, can provide a similar effect to the authentic broth and you can enjoy your naengmyeon experience without much effort.

How to make bibim naengmyeon

Optional quick 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.
• Before serving, crush the broth with a meat hammer.

Make bibim 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.

Naengmyeon toppings

• For the radish pickles, 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.

To Cook naengmyeon 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

• If using, add 1/2 cup of the icy beef 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!

Serving Suggestions

If you prefer shorter noodles for easy serving, cut through the noodles with kitchen scissors a couple of times before serving. This will make them 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.

More noodle recipes

Summer is a great season for noodles. Here are a few of my favorite noodles recipes that I enjoy during the hot season.

• Easy Japchae Recipe (Korean Glass Noodles)
• 5-Minute Kimchi Ramen
• Hong Kong Style Cantonese Pan-Fried Noodles
• Quick Yaki Udon (Stir-Fried Udon Noodles)
• 20-Minute Beef Gochujang Noodles