Bibim Naengmyeon

Springy buckwheat noodles arrive ice-cold, tossed in a sweet-spicy gochujang dressing with crisp pear and cucumber. Bibim naengmyeon is Korea's answer to a heatwave — bracing, chewy, and wildly refreshing.

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

Servings

4 servings

Calories

460

Ingredients

• 400g dried naengmyeon noodles (buckwheat)
• 3 tablespoons gochujang (Korean chilli paste)
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons toasted sesame seeds
• 1 Asian pear, peeled and julienned
• 1/2 cucumber, julienned
• 4 eggs, boiled for 7 minutes and halved
• 200g thinly sliced cooked beef or ham (optional)
• Plenty of ice cubes, for chilling the noodles

Instructions

1. Whisk together the gochujang, sugar, rice vinegar, soy sauce, and sesame oil into a smooth, glossy sauce. Taste and adjust the sweet-sour balance.
2. Cook the noodles in a large pot of rapidly boiling water for 3 to 4 minutes until chewy but tender.
3. Drain and rinse the noodles under cold running water, rubbing them gently to wash off excess starch.
4. Toss the rinsed noodles with ice cubes in a bowl until thoroughly chilled, then drain very well.
5. Add the sauce and toss vigorously so every strand is evenly coated in the spicy glaze.
6. Divide among four chilled bowls.
7. Arrange the pear, cucumber, egg halves, and beef over the top.
8. Sprinkle with sesame seeds and serve immediately, ice-cold.

Pro tips

• Rinsing the starch off the noodles is essential — it keeps them springy and stops the sauce sliding off.
• Chill your serving bowls in the freezer for 10 minutes for the full icy experience.
• Toss the noodles with the sauce just before serving so they stay bouncy.
• Kitchen scissors are the Korean way to cut the long noodles into manageable lengths at the table.

Frequently asked questions