If you’re craving a dish that’s spicy, cold and refreshing, then you have to make bibimmyeon! These Korean spicy cold noodles is a mix of chewy wheat noodles, spicy, tangy sauce and lots of fresh crunchy vegetable toppings.
These noodles remind me of my university days, where I made this dish in my bedroom. The accommodation I lived in had two large shared kitchens, which was downstairs. So every time I needed to cook, I had to carry all my equipment and ingredients downstairs. I mean, I could leave my stuff downstairs but I really did not trust the shared kitchen.
Anyway, sometimes I just really couldn’t be bothered going downstairs to cook. So I made this bibimmyeon in the comfort of my tiny room, only using a rice cooker. So that shows how easy this recipe is! You can make this dish literally anywhere.
ingredients:
- 1 serving somen noodles (Korean wheat noodles)
- 1 egg
- cucumber (thinly sliced)
noodle sauce:
- 1/2 cup kimchi
- 1 tbsp gochujang (Korean red chilli paste)
- 1 tbsp kimchi juice
- 1 tbsp light soy sauce
- 1/2 tbsp honey
- 1/2 tsp sesame oil
- 2 cloves minced garlic
toppings (adjust to your preference):
- toasted sesame seeds
- soft-boiled egg
- thinly sliced cucumbers/ carrot/ radish
- chopped green onions
steps:
- [optional] To make soft-boiled eggs, gently place eggs into a pot of boiling water and boil for 5-6 minutes. Once done, immediately place eggs into an ice bath for a few minutes.
- Cook your noodles according to package instructions or until they are al dente. Drain the cooked noodles and rinse them under cold running water.
- Prepare the sauce in a mixing bowl. Add cooked noodles and use chopsticks/ tongs to thoroughly combine the noodles with the sauce.
- In a serving bowl, add noodles, sliced cucumbers, boiled egg and a sprinkle of sesame seeds. Enjoy!
tips:
- Prepare toppings beforehand – Prepare and slice the toppings beforehand, so when the noodles are ready, all you need to do is assemble!
- Rinsing noodles under cold water – Be sure to rinse the cooked noodles under cold water/ dunk them in an ice bath. This stops the cooking process and gives the noodles an extra chewy texture. It also removes excess starch and prevents the noodles from sticking and becoming clumpy.
- Add vegetables – Veggies like cucumber, carrots and radish are a great way to (get your 5 a day) add texture to this dish. Feel free to use other crunchy veggies like beansprouts or bell peppers.
- Serve immediately – Bibimmyeon is best enjoyed right after mixing everything together!
check out more of my noodle dishes!
Or just search ‘noodles’ in the search bar on my blog 🙂
bibimmyeon (Korean cold spicy noodles)
1
servings10
minutes10
minutesKeep the screen of your device on
Ingredients
1 serving somen noodles (Korean wheat noodles)
1 egg
cucumber (thinly sliced)
- noodle sauce:
1/2 cup kimchi
1 tbsp gochujang (Korean red chilli paste)
1 tbsp kimchi juice
1 tbsp light soy sauce
1/2 tbsp honey
1/2 tsp sesame oil
2 cloves minced garlic
- toppings (adjust to your preference):
soft-boiled egg
thinly sliced cucumbers/ carrot/ radish
chopped green onions
Directions
- [optional] To make soft-boiled eggs, gently place eggs into a pot of boiling water and boil for 5-6 minutes. Once done, immediately place eggs into an ice bath for a few minutes.
- Cook your noodles according to package instructions or until they are al dente. Drain the cooked noodles and rinse them under cold running water.
- Prepare the sauce in a mixing bowl. Add cooked noodles and use chopsticks/ tongs to thoroughly combine the noodles with the sauce.
- In a serving bowl, add noodles, sliced cucumbers, boiled egg and a sprinkle of sesame seeds. Enjoy!
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