Today I’m going to show you how to make a spicy Korean icy cold noodle dish called bibim-naengmyeon. Unlike mul-naengmyeon (물냉면) it’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. When you eat it, the first thing you need to do is mix it up in the bowl, which is why it’s called bibim, which means “mixed up” in Korean (like bibimbap – mixed rice).

I love all kinds of cold Korean noodles, but bibim-naengmyeon is probably my favorite. I love the cold, chewy noodles and I love the spicy sauce. Many Korean families and restaurants have their own version of this dish and I’ve refined my recipe over the years, making it better and better and always improving it. I hope you enjoy it!

Even though the noodles are pre-made from a package (you can buy them on Amazon if you don’t live near a Korean grocery store), you need to take care to prepare them properly. You really need to scrub and wash them well to remove all the excess starch, so the noodles get nice and chewy. And the final ice bath at the end shouldn’t be skipped! They need to be really icy and chewy, they are not like spaghetti noodles at all.

When I was writing my cookbook, my editor was always asking me for descriptive details about what Korean food tastes like. I’ve been eating and making it all my life, so I never thought about describing it! But when my co-writer had naengmyeon she described the texture of the noodles as “a bit like thin red licorice laces.” I never thought of it that way! We put it in the book.

Summertime is the perfect weather for these cool noodles, but I actually eat them year ’round! You can vary the amount of sauce used according to your taste, and you can refrigerate any extra for a few weeks, maybe even a month.

I hope you enjoy the recipe, let me know if you try it!


Korean cold noodles packages


Prepare the broth

  1. Mix the broth base with 2 cups of water in a bowl. Freeze for 2 to 3 hours until it turns slushy. If you can’t make the broth in advance, mix the broth base with 1 cup of cold water and 10 to 12 ice cubes and keep it in the freezer while you prepare the rest of the ingredients.

Prepare the garnishes

  1. Mix 1 cup of cold water with 1 teaspoon sugar in a bowl, to make sugar water.
  2. Peel the pear and cut it into halves. Remove the cores. Reserve one half of the pear for the spicy sauce, and cut the other half into thin matchsticks for a garnish. Soak the matchsticks in the sugar water so they won’t go brown.
  3. Cut the cucumber into thin matchsticks.cucumber shredded

Make the spicy sauce

  1. Put the half pear, garlic, ginger, onion, green onions, hot pepper flakes, hot pepper paste, soy sauce, kosher salt, sugar, rice syrup, vinegar, and toasted sesame oil in a food processor and grind until creamy.mix spicy sauce
  2. Transfer the sauce to a bowl and refrigerate until ready to use.

Prepare the noodles

  1. Bring a large pot of water to a boil. Add the noodles and stir with a wooden spoon. Cover and let them cook for 3 to 5 minutes. Take a sample to taste. When you chew the noodles, there shouldn’t be any hard stuff at all. If there is, cook them 1 minute longer.
  2. Strain the noodles and rinse in cold running water. Rub the noodles with both hands and scrub them to remove any excess starch. The noodles should get chewy and cold.rinsing-naengmyeon
  3. For your last rinse, fill a large bowl with cold water and some ice cubes. Rinse the noodles well in the icy water. Drain and divide them into 2 large shallow serving bowls.naengmyeon noodles

Make bibim-naengmyeon

  1. Take the icy broth out of the freezer and pour some into each serving bowl.
  2. Put some spicy sauce over the noodles.spicy sauce
  3. Place the pear, and cucumber on top of the noodles.
  4. Sprinkle a heap of sesame seeds powder over top.sesame seeds
  5. Add a half egg to the top of each bowl.bibim-naengmyeon
  6. Serve right away. Mix it up before you dig in!

비빔냉면 mixing

Leave your rating:

So far this is rated 5/5 from 320 votes

Be the first to rate this.


  1. Jang-geum Charlotte, NC joined 9/20 & has 26 comments

    Bibim-Naengmyeon is delicious! I skipped egg but it still tastes amazing! I also used some korean plum syrup to make the bibim-sauce..yummy!

    See full size image

    • Jang-geum Charlotte, NC joined 9/20 & has 26 comments

      I used dongchimi stock as a broth base and added little dongchimi stock in the bibim-sauce as well…used the jujubes and onions from my dongchimi as toppings in dongchimi-guksu (in addition to the dongchimi radish and cucumber ofcourse)…absolutely heavenly!

  2. mobiethewhale Toronto joined 1/16 & has 1 comment

    What should I do with the oil packet from the noodles? I think you forgot about it in the video! :)

  3. echacha Toronto, Canada joined 4/20 & has 6 comments

    Toronto Summer finally has arrived lately. I started to craved for cold noodle. I followed your delicious recipes made 1 serving smiley face Cold Bibim noodles 비빔냉면 !It might look weird use Earthenware bowl for cold noodle. I did freeze the bowl a bit before I use. So yummy ~ I have been eating Korean food at least 3-5 days every week.

    See full size image

  4. JayS Las Vegas, NV joined 1/19 & has 3 comments

    My husky loved it. Joking lol. It was delicious. Thanks.

    See full size image

  5. Carly_G Bologna joined 2/17 & has 3 comments

    Made it today!
    Wonderful recipe, thanks Maangchi-ssi

    See full size image

  6. Ailie Singapore joined 5/18 & has 1 comment

    Dear maangchi,I follow your recipes to make this cold noodles !is super GOOD AND DELICIOUS

    See full size image

  7. TaraMaiden Nottinghamshire, England joined 12/16 & has 26 comments

    Wow. I cannot find the right noodles anywhere, except an online oriental market – 1 pack of 750g is £7.55 – ! I may have to save up to fly to Korea and buy some there! That price is outrageous!! But I would love to cook this dish so much – !!

  8. KatMonster Jonestown, PA joined 5/17 & has 1 comment

    I have been on a cold noodle kick lately. I ran out of pear and apples to use so I used Chomoe instead and it came out great. Also I make extra of the sauce to use over meats and other dishes. It is great on everything.

  9. Sarahzat Tampa joined 4/17 & has 1 comment

    Does the spicy sauce have a name? I love making this, I make the cold cucumber soup side dish to go with it.

  10. Niyahhh Lacey, WA joined 12/16 & has 1 comment

    Hey Ms.Maangchi, I wanted to make this recipe for my parents and was wondering if there’s anyway we can substitute the broth that comes with the noodles for a homemade broth. Thanks for the recipe and hope that you can reply to this. Love Niyah❤

  11. Justin Pennsylvania, USA joined 9/14 & has 7 comments

    Looks great. A bit confused as to what “two servings” means but I’ll figure it out.

    Thank you!

  12. wangxx Singapore joined 8/14 & has 4 comments

    Hi Maangchi! I made my first bibim-naengmyeon using cubed radish water kimchi, shitake mushroom and soba noodles! It tastes awesome! It is perfect for the all year round hot weather in Singapore! I have uploaded a photo of my bibim-naengmyeon in your food photos. Thanks!

  13. SuzyCreamCheese Florida joined 1/15 & has 3 comments


  14. jaylivg Houston joined 7/10 & has 107 comments

    Hi Maangchi !!

    With how hot the temperature here down south , i think i am going to try to make this later . It looks yummy !! Can’t wait !

Leave a Reply

You must create a profile and be logged in to post a comment.