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! You may have heard of bibimbap, a popular Korean dish that consists of rice, a spicy red sauce, and a variety of vegetables. Bibim means "mixed" while bap translates to "rice". So can you guess what bibimmyeon means? Yup - "mixed noodles", with bibim meaning mixed and myeon meaning noodles. Add more vegetables for a heartier dish. Perilla leaves, scallions, Korean radish, bean sprouts, carrots, or cabbage would taste great.

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.

Directions

Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon. In South Korea, certain foods are known to help beat the heat during the hot late spring and summer months. If you asked a random person on the street what to eat, they would most likely reply with one of two options: Typically, people top bibimmyeon with sesame seeds, sliced cucumber, and a boiled egg. On the side, they often eat kimchi! As I explained earlier, Bibim Naengmyeon is a spicy dish with chewy noodles, gochujang sauce, fresh vegetables, cucumber, radish, and boiled egg. It’s perfect for those who love bold flavors and a bit of heat. 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.

In a large bowl, combine the cooked and cooled noodles with shredded lettuce, sliced cucumber, sliced carrots, and chopped green onions (This is optional). An Asian staple, instant noodles and ramen typically contain meat and other animal products. Here are some that are naturally vegan. Use food-grade plastic gloves to gently mix the sauce into the myeon. Your hands will mix in the sauce more thoroughly and prevent breakage.

Customer reviews

Freezing: I do not recommend freezing spicy Korean noodles. Upon thawing, the noodles will break and lose their chewy texture. Bibim Naengmyeon (비빔냉면), which translates to “cold mixed noodles” in English, is a delightful and refreshing Korean dish perfect for warm weather. While the word “bibim” often connotes spiciness, as in bibimbap (Korean mixed rice), it’s essential to note that it’s not always the case. Like bibim naengmyeon mentioned above, this week’s recipe is actually a noodle dish that fits into both the cold and spicy categories. For this post, we are introducing bibimmyeon! Slightly sweet, savory, and spicy, these cold noodles will leave you feeling refreshed on a hot summer evening! (Gluten-free, soy-free, vegan, vegetarian options included in the frequently asked questions part of the post!)

Use “traditional” type vegan kimchi made with napa cabbage, not sauerkraut kind (I don’t call that kimchi.) Occasionally, it’s served with crushed ice made from beef broth, adding an extra layer of coolness to the dish. Trust me, you’ll forget all about the summer heat while indulging in these scrumptious noodles! Why make this dish from scratch if you can easily buy the instant version in grocery stores and online?

Be ready to serve bibim guksu as soon as the noodles and sauce are combined. Have all the toppings prepped and ready first so the noodles don't dry out as they sit. Gochujang: Fermented Korean chili paste that's smoky, spicy, sweet, and funky. There are varying levels of spice for this ingredient as well. In the end, did you enjoy eating our bibimmyeon recipe? If so, let us know in the comment section! Also, if you have any questions, you can leave them in the comment section! Nongshim is another Korean brand that offers a few vegan options. And this instant ramen is vegan. For those looking for a comforting, classic broth-based ramen, this one is a safe option. It is not ridiculously spicy, but does have a touch of heat. Kimchi Ramyun

Did you make this recipe? Mention @plantbased_matters or tag #plantbased_matters! Step-by-Step Instructions (w/ Photos)

in the same category

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). Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed. Firstly, I find making this Korean noodle dish from scratch way more enjoyable than making the instant version. Honestly, it takes approximately the same amount of time. But, when making it from scratch, you can change the spice levels and other flavor components. In the end, it makes the noodle dish way more fun to make and it tastes better too!