Bibim Naengmyeon (Spicy Cold Noodles)
- Korean Food Addict
- Nov 24, 2025
Bibim Naengmyeon (Spicy Cold Noodles)
Bibim naengmyeon is a beloved Korean summer dish featuring chewy cold noodles mixed with a spicy-sweet-tangy gochujang sauce. Along with mul naengmyeon (cold noodle soup), it's one of Korea's most popular noodle dishes, offering a refreshing kick that stimulates appetite and beats the heat.
History of Bibim Naengmyeon
Naengmyeon originated during the Joseon Dynasty and was traditionally a winter food. It evolved into two main types: Pyongyang naengmyeon (soup-based) and Hamhung naengmyeon (spicy mixed version). Bibim naengmyeon developed in the Hamgyong Province region. After the Korean War, refugees from North Korea brought these recipes south, where naengmyeon became a beloved summer staple across the nation.
Tips for Best Results
The key to great bibim naengmyeon is the sauce balance. The spiciness of gochujang, tanginess of vinegar, and sweetness of plum extract must harmonize perfectly. Crushing sesame seeds yourself releases more aromatic oils. The noodles must be rinsed thoroughly in cold water to remove starch and achieve that signature chewy, bouncy texture.
Serving Suggestions
Bibim naengmyeon pairs wonderfully with grilled pork belly (samgyeopsal) or bulgogi. The spicy-tangy noodles cut through the richness of grilled meats perfectly. It's excellent as a refreshing lunch on hot summer days or as a palate cleanser after a meat-heavy meal. Try adding Korean mustard for an extra flavor dimension.
Instructions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Make the sauce
- Add 1 tbsp Korean chili powder to a bowl
- Add 1 tbsp sugar and 1 tbsp minced garlic
- Add 1 tbsp dark soy sauce and 2 tbsp plum extract
- Add 4 tbsp gochujang and 4 tbsp rice vinegar, mix well
- Make the sauce
- Add 1 tbsp Korean chili powder to a bowl
- Add 1 tbsp sugar and 1 tbsp minced garlic
- Add 1 tbsp dark soy sauce and 2 tbsp plum extract
- Add 4 tbsp gochujang and 4 tbsp rice vinegar, mix well
- Add sesame and green onion
- Crush 4 tbsp sesame seeds in a plastic bag
- Add 2 tbsp crushed sesame to the sauce
- Add 3 tbsp chopped green onion and mix well
- Reserve remaining sesame for garnish
- Cook the noodles
- Bring a large pot of water to boil
- Add 2 servings of naengmyeon noodles
- Cook for 2-3 minutes
- Noodles are done when they become translucent
- Rinse the noodles
- Drain noodles and rinse under cold water
- Rub and rinse several times to remove starch
- Final rinse in ice water for chewy texture
- Squeeze out excess water
- Prepare vegetables
- Julienne 1/3 cucumber
- Julienne pickled radish
- Boil egg and cut in half
- Optionally julienne Asian pear
- Mix noodles with sauce
- Place drained noodles in a bowl
- Add 3 tbsp sauce on top
- Mix noodles and sauce thoroughly
- Adjust sauce amount to taste
- Add toppings
- Arrange mixed noodles in serving bowl
- Top with cucumber and pickled radish
- Place half a boiled egg on top
- Sprinkle remaining sesame seeds
- Add broth and sesame oil
- Pour 1 ladle of cold naengmyeon broth
- Drizzle sesame oil to taste
- Add a few ice cubes if desired
- Mix and serve immediately
Recipe Notes:
- Don't overcook noodles or they'll become mushy.
- Rinse noodles multiple times for chewy texture.
- Final ice water rinse makes noodles extra bouncy.
- Substitute honey or oligosaccharide for plum extract.
- Make sauce ahead and refrigerate for better flavor.
- Grated Asian pear adds refreshing sweetness.
- Adjust vinegar to your taste preference.
- A splash of broth makes mixing easier.
Ingredients:
Serving size
Noodles & Broth
- 2 servings naengmyeon noodles
- 1 packet commercial naengmyeon broth
Sauce
- 1 tbsp Korean chili powder
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp dark soy sauce
- 2 tbsp plum extract (maesil)
- 4 tbsp gochujang
- 4 tbsp rice vinegar
- 4 tbsp sesame seeds
- 3 tbsp chopped green onion
Toppings
- 1/3 cucumber
- some pickled radish
- 1 boiled egg
- some sesame oil