Spicy Cold Buckwheat Noodles (Bibim Naengmyeon) Recipe: Season 4, Ep. 14

Cold and chewy buckwheat noodles are topped with a spicy sauce, beef, and pickled radish. Bibim Naengmyeon translates to Mixed Cold Noodles, and theres nothing more perfect to eat during warmer weather.


Buckwheat noodles 16 Ounce (dried Naeng Myeon noodles)
Beef brisket 1 Pound (you can keep this dish vegetarian and omit beef)
Hard boiled eggs 2
English cucumber 1/2 (cut into matchsticks)
Asian pear 1/2 (cut into matchsticks)
Sesame oil To Taste
Toasted sesame seeds To Taste (for garnish)
For quick pickled radish
Korean radish 8 Ounce (peeled, halved, and sliced very thinly into half moons)
White distilled vinegar 2 Tablespoon
Sugar 3 Tablespoon
Kosher salt 2 Teaspoon
For spicy bibim sauce
Small onion 1/2 (roughly chopped)
Minced garlic 1 Teaspoon
White distilled vinegar 1 Tablespoon
Korean red pepper paste 2 Tablespoon (Gochujang)
Sugar 2 Tablespoon
Korean red pepper powder 3 Tablespoon (Gochugaru)
Kosher salt 1 Teaspoon
Beef broth/Water 1/2 Cup (8 tbs)



*NOTE: Although you can make everything in this recipe in 1 day, It’s best to cook the beef and make the sauce the day before. Not only does the beef take a couple hours to cook, but you can use the resulting chilled broth to make the sauce more flavorful. Likewise, the sauce tastes better made the day before, because the flavors have more time to meld together as it sits in the fridge.

In a bowl, soak the beef in cold water for about 20 minutes to draw out the blood, then drain. In a medium pot, add enough water to cover the beef. Over high heat, bring to a boil. Skim off any scum that forms. Lower the heat to medium low and simmer covered for about 1 - 2 hours, or until tender. Add more water as needed. Remove beef from water and let it cool. Set aside in the refrigerator and save reserved broth in a separate container. Remove any fat that forms. This is easier to do when the broth is chilled.

In a blender, purée the ingredients for the sauce until smooth. Set aside the mixture, cover, and refrigerate until ready to use. If you can’t prepare this sauce the day before, place in the refrigerator for about an hour or two before serving to give the ingredients a chance to meld.

In a medium bowl, whisk together the pickling ingredients for the radish (salt, sugar, and vinegar). Add the slices of radish, toss to coat, and set aside for 20 minutes to wilt. Make sure to toss the radish in the liquid occasionally. Rinse with water, and squeeze gently to remove excess moisture. Set aside.

Cook the noodles only when you’re ready to serve. In a large pot, bring water to a boil. Cook the noodles for about 2-3 minutes, until soft, but slightly chewy and elastic. Drain and rinse with cold water well. Hold the noodles in your hands and rub them under the running water, as if you’re doing the laundry by hand. Divide the noodles into 4 piles. It’s okay for the noodles not to be well drained. This will help to thin out the sauce slightly, making it easier to mix with the sauce in the bowl.

Cut the beef along the grain in very thin slices. Cut hard boiled egg in half lengthwise. Place a mound of noodles in the center of the bowl. Place a pile of pickled radish on one side of the noodles. Next to the radish, fan the sliced beef, and next to the beef, add the julienned pear and cucumber. Leave a space to spoon some of the bibim sauce on top of the noodles. Drizzle with some sesame oil (especially over the beef), and sprinkle with sesame seeds. Add half of a hardboiled egg in the center. Serve immediately.

TIP: Use kitchen scissors to cut through the noodles a couple of times to make them easier to mix and eat.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 868Calories from Fat 276

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 3495 mg145.63%

Total Carbohydrates 106 g35.3%

Dietary Fiber 11 g44%

Sugars 22 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet