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Cold Spicy Mixed Noodles, Bibim Naengmyeon

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prep time: 
20 min
inactive time: 
180 min
cooking time: 
20 min
total time: 
220 min

Naengmyeon is a cold dish made with long, thin noodles. The noodles are made from buckwheat, potatoes or arrowroot flour. This dish is most popular in the summertime in Korea, but is enjoyed year-round as well. There are two varieties of Naengmyeon: Mul (water) and Bibim (mixed). Bibim Naengmyeon is the spicier version served with a dressing made primarily from gochujang (hot pepper paste) and gochugaru (red chilie flakes).

Get the recipe for Mul Naengmyeon here.

In addition to the spicy sauce, the noodles are garnished with julienned cucumbers, slices of Korean pear, strips of lightly pickled radish, and a boiled egg are placed on top. Typically, Naengmyeon is served in a large, wide stainless-steel bowl, but any wide rimmed bowl will do. Spicy mustard sauce and vinegar are often added before consumption.

Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health. If the the long noodles prove to be a challenge to eat, you use scissors to cut the noodles prior to eating.

Buy Korean ingredients online here.

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Change to: Metric US

Main Ingredients

9 ozbuckwheat noodles 냉면국수
½ Cucumber 오이
½ Korean Pear 배

For making sauce

2 tbsGochujang (Hot Pepper Paste) 고추장
2 tbsGochugaru, Korean Hot Pepper Flakes 고추가루
1 tbsSoy Sauce (regular) 왜간장
2 tbsVinegar 식초
¼ cupSugar 설탕
2 tspGarlic (minced) 다진 마늘
⅛ Korean Pear 배 (or 1/4 bosc pear)
⅛ Onion (Medium) 양파
2 tspSesame Oil 참기름
1 tspSesame Seeds 깨
3 tbsBeef Bone Broth 사골육수 (or your preferred broth or water)

For pickled radish for naengmyeon for topping and side dish (optional)

7 ozKorean Radish 무
6 tbsVinegar 식초
6 tbsSugar 설탕
2 tbsCoarse Sea Salt 굵은 소금
1⅓ tbsGochugaru, Korean Hot Pepper Flakes 고추가루
Egg 계란
⅔ tspSalt 소금

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Make pickled radish 1 (Optional)

Peel, wash and slice 8 oz (227g) Korean radish very thinly (⅜” x 2” x 1/16” or 1cm X 5cm X 0.2cm). In a bowl, mix the sliced radish and 2 tablespoon of coarse sea salt. Let it sit for 30 minutes. (Optional: If it’s too salty, rinse once and squeeze the water out.)

image: NBBCAA11.JPG

200g radish

  • peel
  • wash
  • slice (1cm X 5cm X 0.2cm).


  • sliced radish
  • 2 tbs coarse sea salt
  • let it sit image: clock.png 30 min

2. Make pickled radish 2 (Optional)

Add 6 tablespoons of vinegar and 6 tablespoons of sugar and sprinkle 4 teaspoons of red chili flakes (optional) through a fine strainer. Mix well with your hand. Put it in a container and refrigerate it for at least 3 hours.

image: NBBCAA12.JPG


  • 6 tbs vinegar
  • 6 tbs sugar
  • 4 tsp red chili flakes (optional) through fine strainer

Mix well


  • image: clock.png 180+ min

3. Make seasoning sauce

In a food processor blend together: 2 tablespoons of gochujang (hot pepper paste), 2 tablespoons of red chili flakes, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 4 tablespoon of sugar, 2 teaspoons of minced garlic, ⅛ of large Korean pear or ¼ bosc pear (washed and peeled), ⅛ of onion, 1 teaspoon of sesame seeds and 3 tablespoons of beef bone broth (or your favorite broth) . Refrigerate it while preparing other ingredients.

image: NBBCAA13.JPG

Blend together

  • 2 tbs hot pepper paste
  • 2 tbs red chili flakes
  • 1 tbs soy sauce
  • 2 tbs vinegar
  • 4 tbs sugar
  • 2 tsp minced garlic
  • ⅛ large Korean pear
  • ⅛ onion
  • 1 tsp sesame seeds
  • 3 tbs beef bone broth


4. Hard boil egg

OPTIONAL: Place 1 egg (or more as you desire) in a pot of water so that they are at least half immersed in the water. Add a pinch of salt and boil for 15 minutes. Immediately cool them in cold water and peel off the shells. Cut them in halves.

image: NBBCAA14.JPG

Hard boil egg

  • add pinch of salt
  • image: clock.png 15 minHigh Heat image: highheat.png

Cool in cold water


Cut in ½

5. Prepare garnish

Wash, peel and slice (or julienne) ¼ Korean pear. Wash & peel ½ cucumber. Remove any seeds. Julienne the cucumber.

image: NBBCAA15.JPG

¼ Korean pear

  • wash
  • peel
  • slice (or julienne) thinly

½ cucumber

  • wash & Peel
  • cut into 2” (or 5cm) long
  • discard seeds
  • julienne

6. Cook noodles

Cook the buckwheat noodles in boiling water until soft (1-5 min depending on the brand) and drain water. (Follow the directions of the package you have. Cooking time may vary depending on the brand.) It is important NOT to overcook the noodles. Rinse the noodles in COLD water immediately to stop cooking. Continue to rinse in COLD water while gently running through the noodles with your fingers until there is no starch coming out.

image: NBBCAA16.JPG

Boil water


  • 2 servings buckwheat noodles
  • until soft

Drain water


  • several times

7. Cook noodles

Completely drain the water out in a strainer. Divide the noodles into 2 servings right away and set it aside. It will be hard to divide the noodles later since they becomes sticky. Prepare the noodles just before serving Naengmyeon noodles become soggy and sticky very quickly.

image: NBBCAA17.JPG


Divide into 2

8. Serve

Place the noodles in each serving bowl and pour the seasoning sauce on top. Garnish with a few slices of Korean pear, julienned cucumber, picked radishes (optional), and a half hard-boiled egg. Serve with pickled radish, vinegar and geoja (Korean mustard paste) on the side. Just before eating, people can add vinegar and geoja to their liking and mix everything thoroughly. Also the noodles are usually cut to individual preference with scissors before eating but this is not required. Pickled radish on the side is eaten with the noodles as a complementary side dish.

image: NBBCAA18.JPG

Noodles in each bowl

On top

  • Korean pear
  • cucumber
  • pickled radishes (optional)
  • ½ boiled egg

On the side

  • vinegar
  • Korean mustard paste
  • pickled radish