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  • Writer's pictureHelen ModernPepper

COLD, SPICY & CHEWY Korean Noodles Recipe & Mukbang (BiBim NaengMyeon 비빔냉면) Buckwheat Noodles

Updated: Nov 7, 2019

Learn How To Make This Classic Korean Summer Cold Noodles Dish!

BiBim NaengMyeon (bibim naengmyun): 비빔냉면 is a classic summer noodle dish that is enjoyed by so many, especially for those spicy food lovers. This dish is SPICY and yet so SOOTHING as the cold noodles cool you down from the summer heat.

This BiBim NaengMyeon recipe includes step by step instructions so that you can make this dish at home and enjoy with your family and friends.

This Video Recipe Includes: How To Shop For Korean NaengMyeon Noodles How To Boil NaengMyeon Noodles How To Make The Spicy GoChuJang (Korean Red Pepper Paste) sauce for BiBim NaengMyeon How To Make The Classic Fixings For BiBim NaengMyeon Noodles (including Korean pickled radish) How To Garnish/Dress Up NaengMyeon Noodle Dish How To Properly Enjoy BiBim NaengMyeon (including how to add slushy cold broth towards the end)

Below, you will find the following:

A detailed list of all the ingredients

Online products link for Korean ingredients and suggested kitchen gadgets for today's bibim-naengmyeon recipe Recipe Instructions

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Cold Kimchi Noodles (Spicy Mixed Noodles: Bibimguksu 비빔국수) Vegan Korean Noodles + Mukbang

NON-SPICY: How To Make Korean Cold Noodle Soup (Mul-Naengmyeon 물냉면) & Icy Broth (사골육수)


(Serving Size: 1 Adult)

- NaengMyeon Noodles (dried or frozen fresh noodles) - 1 serving size per noodle package

To Make The Korean Radish Pickles

- 2 inch cut of Korean radish (substitution option: 1 Kirby cucumber, see below for instructions)

- 1 Tbsp Coarse Brining Sea Salt

- 1 Tbsp Brown Rice Vinegar

- Dash of Korean red pepper flakes

- (Optional: 1 Tsp sugar, if you prefer a sweet pickled taste)

To Make The GoChuJang BiBim Sauce

- 1 Tbsp GoChuJang (Korean red pepper paste)

- 1 Tbsp water

- 1 Tbsp Korean pear puree (substitution option: Bosc pear)

- 1/2 Tbsp brown rice vinegar

- 1/2 Tbsp Honey

- 1/2 Tbsp finely minced scallions (green part only)

- 1 Tsp Sesame Oil

- 1/2 Tsp fresh garlic puree

- 1/2 Tsp shallot puree

To Make The Poached Beef Brisket Slices

- 1/3 to 1/2 lb Beef Brisket (whole, not sliced)

- 2 Fresh garlic cloves

- 1 Scallion/green onion (whole stalk)

- 2 Tbsp Mirin

- 4 to 6 Peppercorns

- Kosher salt to season

Fixings For BiBim NaengMyeon

- 1/2 Hard-Boiled Egg

- 6-8 Strips of julienned Kirby cucumber (substitution option: Persian cucumber)

- 1 Thick slice of Korean pear (substitution option: Bosc pear)

- 4 to 6 thinly sliced previously poached beef brisket

- For garnishing: sesame seeds and finely minced scallions (green part only)

- Optional condiment: Brown rice vinegar (or any mild vinegar) Links For Ingredients & Suggested Kitchen Gadgets

(CLICK on the links below to view the item, NOT the pictures!)

Choung Soo Bibim Naeng Myeon

Choung Soo Mul Naengmyeon, Korean Cold Noodle with Soup Base




Korean Red Hot Chili Pepper Flakes Powder


Sesame Seed Salt


Sesame Oil


mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)


100% Pure Raw & Unfiltered Honey - Kosher Certified


Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor


Kikkoman Manjo Aji Mirin, 17 fl oz


Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One


Kosher Salt


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


Microplane Professional Series Fine Cheese Grater - Made in USA Blade


Tovolo Flex-Core Stainless Steel Handled Spatula, Removable Head, Heat Resistant


Handmade Jujube Tree Wooden Korean Spoons and Chopsticks


Foster (Goldage) 5-Pairs Fiberglass Dishwasher-safe Chopsticks


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set


All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan


Bellemain Micro-perforated Stainless Steel 5-quart Colander-Dishwasher Safe


Clean Ones 513017 500 Count Disposable Poly Gloves


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set


John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25" CLICK HERE


(Serving Size: 1 Adult)

To Make The Korean Radish Pickles:

Slice the radish thin (as shown in the video). Place the sliced radishes in a bowl, add coarse sea salt and mix well to coat every slice with salt. Let it rest on your kitchen counter for 20-30 minutes. You'll notice that a lot of the radish liquid has drained out by now. Under running cold water, thoroughly rinse the sliced radish to remove the excess salt. Then, place the radish slices in your palm and squeeze out the excess water using your other palm to gently squeeze. (Taste one of the slices. It should taste slightly salty. If it tastes too salty, rinse the slices in cold water again.) Place the rinsed radishes back in a bowl, add vinegar, Korean red pepper flakes, and mix well. (If you prefer a sweet pickled taste, add 1/2 - 1 Tsp of sugar and mix well.) Personally, I prefer the natural sweetness of the Korean radish, instead of the sugary sweet taste. Store the radish pickle slices in the refrigerator for a few hours or overnight, if you are not in a rush. You can prepare this radish pickles a day before. Just store in the refrigerator.

(If you are substituting cucumber for Korean radish, remove the inner core/seed of the cucumber. Slice it thin, add 1/2 Tbsp of coarse sea salt and mix well. Let it rest on your kitchen counter for no more than10 minutes. Rinse well in cold water. And follow the steps listed above.)

To Make The GoChuJang BiBim Sauce

Place all the ingredients in a mixing bowl and mix well. Let the sauce rest in the refrigerator for at least a few hours or overnight. This resting period is needed, especially for the raw taste of the fresh garlic puree to subside. Mix the sauce again before using on your NaengMyeon.

To Make The Poached Beef Brisket

If you want to learn how to make the beef broth that is used for Mul NaengMyeon, please watch my video on Mul NaengMyeon which includes poaching the beef brisket. For a simple method of poaching the beef brisket, follow the steps below.

In a medium pot, bring 2/3 of water to boil. Add salt to create a salt bath (just enough salt to make the water taste slightly salty, but not overwhelmingly salty) and add the ingredients listed above. Cover the lid and let it cook for 30 minutes on low heat. Transfer the liquid and the beef brisket into a cooling bowl. Once the liquid has come to room temperature, place the beef brisket and some of the liquid, and store in the refrigerator for at least a few hours or until the beef brisket is cold/firm. Then thinly slice the beef brisket for your NaengMyeon topping.

To Cook The NaengMyeon Noodles

Once you are all done with prepping the sauce and all the fixings for your NaengMyeon, then you are ready to cook the noodles. You do not want to cook the noodles and work on prepping other items for this dish. Cooking the noodles should be the last step. In a medium pot (4-quart pot is used in the video), add 2/3 of water and bring to boil. (This is for cooking just 1 serving of noodles. If you are cooking more than 2 servings of noodles, use a large pot.) Add some salt to taste (just add enough to make the water slightly salty), then add the noodles.

(If using frozen fresh NaengMyeon noodles, bring the frozen noodles to room temperature or defrost in the refrigerator. Then toss the fresh noodles to untangle and let the noodles "breath" and separate from each other. Do not let it "breath" for more than 2 minutes since you want to avoid drying out the noodles.)

The stovetop heat remains at high, and constantly stir the noodles. You will notice the water bubbles rising to the brim of the pot. Lower the heat until you see the bubbles subside and then quickly turn the stovetop heat back to high. The fresh noodles will cook faster (less than 2 minutes). Take a sample noodle and dip in cold water to cool it down, and have a taste. It should still taste chewy but not doughy. For dried noodles, it might take a minute or so longer than the fresh noodles.

Once the noodles are "al dente," transfer the noodles into a bowl of cold water and bring to your sink to rinse. Quickly rinse the noodles in cold water to bring down the temperature. Follow the steps as shown in the video.

The goal is to start consuming the noodles within the first 5 minutes of cooking, which will be at its optimal taste. Consuming it 10 minutes after cooking will have a significant difference in taste (i.e. bloated and soft noodle taste).

Enjoying Your NaengMyeon Noodles

Place the noodles in the center of a large bowl, pour the GoChuJang sauce on the noodles, and layer the top with all the fixings. Now, your BiBim NaengMyeon is all ready to be served. Push all the fixings to the side of the bowl and mix the noodles well with the GoChuJang sauce. (If you prefer a slightly more vinegary taste, add some vinegar as your condiment.) Make yourself a bite with some noodles and each piece of the fixings....YUM!

Now, this is just my personal way to enjoy BiBim NaengMyeon. When I'm done eating half of the noodles, I like to add the Mul NaengMyeon broth to the BiBim NaengMyeon. Mix the broth well so that the GoChuJang sauce is blended well into the broth. Now, pick up the bowl with both hands and gulp the spicy broth. SO YUM!!! The broth is cold, refreshing,, and it still gives you that spicy kick.

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