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EASY Korean Cold Noodles Mild & Spicy Bibimmyeon Recipe!
Summer is here and the weather has been beautiful in Northern California! It’s really hot where I live recently, but I love love love summer!
Watermelon, backyard BBQ, sangria, stone fruits, swimming pool, summer dresses… so many reasons I love summer! When the weather is this hot, there is one dish I always crave from my childhood.
Bibimmyeon.
A lot of you probably heard about Bibimbap, Korean rice bowl (mixed rice).
“Bibim” means “Mix” in Korean. “Bap” means “Rice”, so Bibimbap is mixed rice.
“Myeon” means “Noodles”, so Bibimmyeon is mixed noodles. Sometimes “Myeon” can be called “Guksu”, they both means noodles. But when we call just “Guksu”, usually most Koreans think of this one (down below).
Bibimmyeon is definitely Korean’s staple summer lunch, so fast to make with basic Korean ingredients. It can be slightly or very different depending on family recipe or person’s preference. There is no right or wrong recipe for bibimmyeon.
Though, most popular one is “Kimchi Bibimmyeon”.
Only one rule for bibimmyeon is the flavor file and the temperature.
The flavor must include sweet, sour and nutty. Also it has to be cold.
Everything else is upto you!
It is amazing side dish for backyard BBQ party, finish starch dish after Korean BBQ or quick lunch.
Toady, I will show you how to make Ganjang Bibimyeon (soy sauce based, mild flavor) and Maewon Bibimmyeon (Chili paste based, spicy flavor).
Either mild or spicy sauce you diced to do, first thing is first. We need to cook the noodles first.
Somyeon/somen (wheat noodles) is typically used for this recipe. Angel hair pasta will also work for this recipe too. There is Korean brand (Sampio) gluten free Somen too at your local Korean grocery store, if you prefer.
Cook somyeon in boiling water by following directions fo package you are using. Adding salt in the boiling water is not necessary.
Add 1/4 cup of cold water when water boils hard, about 3 times, for noodles more chewy and pleasant texture.
Drain and wash the noodles with running cold water with rubbing action to get rid of excess starch. This will take about 2 to 3 minutes. This process is very important for the texture of the noodles. After the wash, drain well.
Also julienne cucumber and prepare medium boiled egg. I usually cook eggs in the boiling water first (make sure to wash the eggs before hand) then cook noodles, so I don’t have to boil 2 different pots of water. Both are must toppings for bibimmyeon!
Noodles and toppings are done prepping, let’s make the sauce
Shall we start with soy sauce based Ganjang Bibimmyeon?
Your kids gonna LOVE it!
Combine soy sauce, sesame oil, sugar, sesame seeds, rice vinegar, black pepper, salt & garlic in a large mixing bowl. (I grated garlic right into the bowl using a microplane)
Add the prepared noodles into soy sauce mixture and mix well with your hand. Hand works the best for this recipe, because the warmth of the hand will help the noodles to absorb the sauce fully.
Place on a serving bowl and garnish with sliced spicy chili, only if you want some kick from this mild sauce. Chili is optional, of course! Now, julienne cucumber, medium boiled egg and crushed sesame seeds.
The crunch cucumber and chili work amazing with this soy sauce based flavor… omg so simple yet, so flavorful and delicious! You can add more veggies if you prefer. Carrot, zucchini or sliced onion will work amazing.
Next, Maewon bibimyeon. This is more known bibimmyeon than soy sauce based. When you thinking of Bibimmyeon, this is probably the visual most of people think. This goes amazingly with Korean BBQ!
Combine gochujang (Korean red pepper paste), rice vinegar, sugar, sesame oil, sesame seeds, soy sauce, gochugaru (Korean red pepper flakes, optional) and garlic in a large mixing bowl. (I grated garlic right into the bowl using a microplane)
Add the prepared noodles into soy sauce mixture and mix well with your hand. Hand works the best for this recipe, because the warmth of the hand will help the noodles to absorb the sauce fully. But since this is spicy sauce, I highly recommend you to wear a glove to protect your hand (and eyes in the future).
Place on a serving bowl and garnish with julienne cucumber (a lot of them!), medium boiled egg and crushed sesame seeds. You could use whole sesame seeds, but crushed ones stick to the noodles better.
This recipe is so fast and easy. No wonder why this is the most loved recipe during summer time! No need to standing at the stove too long, definitely brings your appetite back with the tangy, sweet & nutty flavor with summer veggies on top!
Ganjang Bibim-Myeon (Mild)
- Author: Seonkyoung Longest
- Total Time: 9 mins
- Yield: 2 1x
Ingredients
Scale
For the Mild Sauce
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sugar
- 1 tbsp sesame seeds
- 2 tbsp rice or apple vinegar
- 1/8 tsp black pepper
- 1/4 tsp salt
- 3 cloves garlic, grated
For the Noodles & Toppings
- 200g of somyeon, Korean wheat noodles or angel hair pasta (generous portion for 1 serving or 2 small servings)
- 1 cucumber, julienne
- 1 chili, sliced optional
- 1 medium boiled egg, cut into half
- crushed sesame seeds
Instructions
- Combine all ingredients for sauce in a large mixing bowl.
- Cook somyeon in boiling water by following directions fo package you are using.
Add 1/4 cup of cold water when water boils hard, about 3 times, for noodles more chewy and pleasant texture.Drain and wash noodles with running cold water with rubbing action to get rid of excess starch. Drain well. - Add noodles into sauce mixture and mix well with your hand. Place on a serving bowl and garnish with julienne cucumber, medium boiled egg and crushed sesame seeds.
- Prep Time: 5 mins
- Cook Time: 4 mins
Maewoon Bibim-Myeon (Spicy)
- Author: Seonkyoung Longest
- Total Time: 9 mins
- Yield: 2 1x
Ingredients
Scale
For the Spicy Sauce
- 3 tbsp gochujang, Korean red pepper paste
- 3 tbsp rice or apple vinegar
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 1/2 tsp gochugaru, Korean red pepper flakes
- 3 cloves garlic, grated
For the Noodles & Toppings
- 200g of somyeon, Korean wheat noodles or angel hair pasta (generous portion for 1 serving or 2 small servings)
- 1 cucumber, julienne
- 1 medium boiled egg, cut into half
- crushed sesame seeds
Instructions
- Combine all ingredients for sauce in a large mixing bowl.
- Cook somyeon in boiling water by following directions fo package you are using.
Add 1/4 cup of cold water when water boils hard, about 3 times, for noodles more chewy and pleasant texture.Drain and wash noodles with running cold water with rubbing action to get rid of excess starch. Drain well. - Add noodles into sauce mixture and mix well with your hand. Place on a serving bowl and garnish with julienne cucumber, medium boiled egg and crushed sesame seeds.
- Prep Time: 5 mins
- Cook Time: 4 mins
