🇰🇷 South Korea · Food
Spicy Buckwheat Noodles (Bibim-naengmyeon)
By eatmundo · August 3, 2026
Refreshing yet fiery cold buckwheat noodles tossed in a tangy gochujang sauce. This iconic summer dish perfectly balances sweetness, heat, and chewiness.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook 200g of buckwheat noodles in boiling water for 3-4 minutes until al dente.
- 2
Immediately drain and rinse the noodles under cold running water to stop the cooking and remove starch.
- 3
In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp vinegar, and a pinch of sugar for the sauce.
- 4
Thinly slice 100g beef into ribbons and sauté briefly in a pan until browned.
- 5
Slice 0.5 cucumber and 0.5 pear into thin matchsticks.
- 6
Toss the cold noodles with the spicy sauce until evenly coated using clean hands or tongs.
- 7
Top the noodles with the beef, cucumber matchsticks, and pear slices.
- 8
Serve chilled, ideally with an ice cube tucked into the bowl for extra crispness.
Frequently Asked Questions
Are these noodles meant to be hot or cold?+
These are strictly served cold, often over crushed ice to maintain the refreshing texture.
Can I replace the buckwheat noodles?+
You can use regular wheat noodles, but the specific chewiness of buckwheat is traditional.
Is gochujang very spicy?+
It is moderately spicy with a sweet finish; adjust the quantity if you prefer less heat.
Should I boil the beef?+
Usually, the beef is served thinly sliced, either sautéed or boiled; sautéing adds more flavor.
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