Name: Bibimmyeon (Korean Spicy Cold Noodles)
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Cuisine: Korean
Ingredients: 2 bundles somyeon or Korean wheat noodles 2 tablespoons gochujang 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon minced garlic; 0.5 teaspoon grated ginger; 0.5 cucumber, julienned; 0.5 carrot, julienned 1 boiled egg, halved Toasted sesame seeds Optional kimchi Optional sliced pear Optional lettuce leaves

Bibimmyeon is the fiery, tangy, and slightly sweet Korean cold noodle dish that wakes up your taste buds in the best way. Perfect for hot days or when you crave bold flavors with minimal effort, bibimmyeon is a staple of Korean summer comfort food. It blends chewy wheat noodles with a vibrant gochujang-based sauce, garnished with crunchy vegetables and often a soft-boiled egg for contrast.

This dish isn’t just about spice—it’s about balance. The heat from the gochujang gets mellowed by sweetness and acidity, making each bite complex yet incredibly refreshing. Whether you serve it as a quick lunch or a light dinner, bibimmyeon is guaranteed to satisfy noodle cravings with flair.

What Kind of Noodles Should I Use for Bibimmyeon?

Traditional Korean wheat noodles, often labeled as “somyeon” or “bibim-guksu” noodles, work best. They cook quickly and have a springy bite that holds up well to the sauce. If you can’t find them, Japanese somen or even spaghetti in a pinch will do—just make sure to rinse them thoroughly in cold water after cooking to stop the cooking process and enhance the chewiness.

Ingredients for the Bibimmyeon

2 bundles somyeon or Korean wheat noodles
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon grated ginger (optional)
1/2 cucumber, julienned
1/2 carrot, julienned
1 boiled egg, halved
Toasted sesame seeds for garnish
Optional: kimchi, sliced pear, or lettuce leaves for extra crunch

How To Make the Bibimmyeon

Step 1: Cook the Noodles

Boil the somyeon according to package instructions, usually 3 to 4 minutes. Once tender, immediately drain and rinse under cold running water to cool and remove excess starch. Toss gently and set aside.

Step 2: Make the Sauce

In a bowl, mix gochujang, soy sauce, rice vinegar, sugar, sesame oil, garlic, and ginger. Stir until smooth. Taste and adjust for sweetness, acidity, or heat.

Step 3: Combine Noodles and Sauce

In a large mixing bowl, toss the cold noodles with the sauce until evenly coated. Don’t be afraid to use your hands or tongs for even mixing.

Step 4: Plate and Garnish

Divide the noodles into bowls. Top each with cucumber, carrot, and half a boiled egg. Sprinkle toasted sesame seeds and serve immediately. Add kimchi or sliced pear if using.

How to Serve and Store Bibimmyeon

Bibimmyeon is best served immediately once mixed, as the noodles absorb the sauce quickly and can become soggy. It’s ideal for a chilled lunch or dinner on warm days. If you’re making ahead, keep the noodles and sauce separate and combine just before serving. Store leftover noodles and sauce separately in airtight containers in the fridge for up to 2 days.

Frequently Asked Questions

What can I substitute for gochujang?

If you don’t have gochujang, a mix of sriracha and miso paste can work in a pinch. However, the depth and flavor of gochujang are hard to replicate exactly.

Can I make it gluten-free?

Yes! Use gluten-free noodles like rice noodles or sweet potato starch noodles, and ensure your soy sauce and gochujang are gluten-free certified.

How spicy is bibimmyeon?

It’s moderately spicy, but very adjustable. Reduce the amount of gochujang or add more sugar and vinegar to tame the heat.

Can I add protein?

Absolutely. Grilled chicken, tofu, or even shredded beef are excellent additions if you want a heartier meal.

Is bibimmyeon vegetarian?

Yes, this version is vegetarian. Just ensure the gochujang you use doesn’t include anchovy or seafood-based ingredients.

Can I use store-bought bibimmyeon packs?

Yes, but making the sauce from scratch offers better control over flavor, spice, and freshness.

Want More Noodle Ideas with Bold Flavor?

If you love Bibimmyeon, check out these other bold and comforting noodle dishes on NinaDishes:

Creamy Garlic Chicken Breasts for a rich, sauce-forward dinner.
Cheesy Shrimp Penne Pasta with Spinach when you’re craving seafood and cheese together.
Creamy Tuscan Sausage Pasta for something hearty and rustic.
One Pot Creamy Beef and Garlic Butter Pasta if you want easy cleanup with full flavor.
Garlic Butter Steak Tips with Cheesy Rigatoni for a steakhouse-style treat.

📌 Save this recipe to your Pinterest board so you can return to it anytime you’re craving a cold, spicy noodle fix.

And let me know in the comments how your bibimmyeon turned out. Did you go traditional or add your own twist? Tofu, pear, extra chili?

I love seeing how others bring their own flair to this Korean favorite. Questions and tips are always welcome—let’s cook smarter together!

Find more daily recipes on my Pinterest at Nina Dishes.

Bibimmyeon (Korean Spicy Cold Noodles)

Author: Nina Klatten
Total Time: 14 minutes
Yield: 2 servings
Diet: Vegetarian

Print Recipe

Description

Bibimmyeon is a vibrant Korean cold noodle dish tossed in a spicy, tangy, and slightly sweet gochujang sauce. It’s refreshing, quick to prepare, and perfect for warm days when you need something light but flavorful.

Instructions

1. Boil the somyeon according to package instructions, usually 3 to 4 minutes. Once tender, immediately drain and rinse under cold running water to cool and remove excess starch. Toss gently and set aside.

2. In a bowl, mix gochujang, soy sauce, rice vinegar, sugar, sesame oil, garlic, and ginger. Stir until smooth. Taste and adjust for sweetness, acidity, or heat.

3. In a large mixing bowl, toss the cold noodles with the sauce until evenly coated. Don’t be afraid to use your hands or tongs for even mixing.

4. Divide the noodles into bowls. Top each with cucumber, carrot, and half a boiled egg. Sprinkle toasted sesame seeds and serve immediately. Add kimchi or sliced pear if using.