This Bibim Myeon recipe is quick and easy particularly suited for hot summer days when you long for a spicy, tangy dish prepared in just a few minutes.
I suggest you keep these Korean spicy cold noodles in your arsenal as you will adore each and every bite of this scrumptious dish. Once you dig into this there’s no way of forgetting it!
What is Bibim Myeon?
Bibim Myeon, also known as Bibim Guksu, is Korean wheat or buckwheat noodle dish full of colorful fresh, and crunchy vegetables that you can pull out in less than 10 minutes. The words Bibim Guksu or Bibim Myeon mean “mixed noodles” in Korean just like Bibimbap means “mixed rice”. Sometimes, you’ll find the recipe as Bibim Naengmyeon which means cold mixed noodles.
I don’t live in Korea but Malta in summer is just as hot and humid and these Korean cold noodles beat the Summer Slump
Ingredients
Here’s everything you’ll need to prepare the Bibim Myeon:
Somyeon/Somen. Korean thin wheat noodles are best to cook in 3-4 minutes but you can also use soba/buckwheat noodles.
Gochujang. This Korean chili paste is prepared by mixing soy sauce, garlic, sugar, vinegar, sesame oil, and some toasted sesame seeds.
Noodle Toppings. Kimchi, lettuce, purple cabbage, boiled eggs, and sesame seeds are the most popular topping but you can add any raw vegetable you like.
Bibim Myeon Step by Step
Cook the Noodles
- Put the noodles in hot water and cook according to instructions.
- Prepare a bowl of ice-cold water so that you transfer the hot noodles into the cold water giving the noodles a soft, chewy texture.
Mix the sauce
- Mix together the Gochujang, soy sauce, sugar, garlic, vinegar, sesame oil, and some toasted sesame seeds.
- Add the sauce to the noodles and mix together until they’re evenly coated
Prepare the toppings
- I recommend preparing some toppings like boiled eggs before so that they have time to cool. Otherwise, if you’re in a hurry you can cool them in cold water.
- Cut the fresh vegetables as you like and optionally leave some for garnish.
Bibim Myeon (Korean Spicy Cold Noodles)
Ingredients
- 8 oz Somyeon thin wheat noodles or soba/buckwheat noodles
Sauce
- 4 tbsp Gochujang Korean chili paste
- 2 tbsp Soy sauce
- 3 cloves Garlic, minced
- 2 tbsp Sugar or Honey
- 2 tbsp Vinegar, white or Rice vinegar
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds, toasted
Toppings
- Cucumber
- Cabbage, purple
- Kimchi
- Egg, boiled
- Sesame seeds, crushed
Instructions
Cook the noodles
- Put the noodles in hot water and cook according to instructions.
- Prepare a bowl of ice cold water so that you transfer the hot noodles into the cold water when cooked. This gives the noodles a soft, chewy texture.
Mix the sauce
- Mix together the Gochujang, soy sauce, sugar, garlic, vinegar, sesame oil and some toasted sesame seeds. Add the sauce to the noodles and nix together until they're evenly coated
Prepare the toppings
- I recommend to prepare some toppings like boiled eggs half an hour or otherwise let them cool in cold water if you're in a hurry.
- Cut the fresh vegetables as you like and optionally leave some for garnish.