Bibim Naengmyeon

Discover the refreshing twist of Bibim Naengmyeon—a Korean icy cold noodle dish. Learn about its origins, unique preparation, and the burst of flavours that make it a perfect summer indulgence. Chilling vibes with a bowl of icy Korean delight! 🍜✨ Spicy, sweet, and oh-so-refreshing—Bibim Naengmyeon is summer in a bowl! #KoreanCuisine #SummerChill

As you follow along with my culinary adventures on this blog, you’ll quickly learn that my daughter has introduced me to a delightful array of Korean dishes. One that stands out for its unique twist on noodles is Bibim Naengmyeon.

Contrary to the norm of hot noodle dishes, Bibim Naengmyeon takes a refreshing turn by incorporating crushed ice. Yes, you read that right—ice! This seemingly odd addition imparts a fresh, savory, and invigorating sensation. It’s a cold, spicy, and chewy delight, making it the perfect Korean dish to savour during warm weather in which we are experiencing at this very moment in Auckland.

Today, let me guide you through the preparation of this icy sensation—spicy Korean cold noodles, also known as bibim-naengmyeon. The dish boasts a minimal broth, just enough to coat the noodles, yet remains ice-cold. The noodles are expertly mixed with a vibrant sauce that dances on the taste buds with its spicy, sweet, and tangy notes.

Toppings play a crucial role in elevating this dish. Crisp cucumber and radish pickles, along with the sweetness of Korean pear and a simple boiled egg which creates the symphony of flavours. Some versions even include crushed ice made from beef broth, enhancing the overall coolness of the dish. Trust me, indulging in these scrumptious noodles will make you forget all about the summer heat!

The name “Bibim Naengmyeon” is derived from the Korean term “bibim,” which means “mixed up”, like bibimbap.  True to its name, the dish requires a good mix in the bowl before you dig in, ensuring an even distribution of flavours.

My daughter, inspired by the myriad of versions found in Korean families and restaurants, has crafted her own take on this delightful dish. Here’s a glimpse into her recipe:

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Bibim Naengmyeon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Category: Main Course
  • Cuisine: Korean


Discover the refreshing twist of Bibim Naengmyeon—a Korean icy cold noodle dish. Learn about its origins, unique preparation, and the burst of flavours that make it a perfect summer indulgence.


Units Scale

Noodles and Broth


  • 1 cucumber, julienned
  • 1/2 Korean pear, julienned
  • 1 hard-boiled egg, cut into halves
  • 1/4 cup toasted sesame seeds, ground

Sugar Water

  • 1 cup icy water
  • 2 tsp sugar


  • 1/2 Korean pear
  • 2 cloves garlic
  • 1/2 tsp ginger
  • 2 tbsp onion
  • 2 stalks spring onions, chopped
  • 4 tbsp gochugaru (Korean chili paste)
  • 2 tbsp gochujang
  • 1/4 cup ssal-jocheong (rice syrup)
  • 2 tsp sesame oil
  • 2 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 3 tsp brown sugar


  1. Prepare the broth by mixing the broth base with water and freezing for two hours until slushy.
  2. Make sugar water by mixing all sugar water ingredients together.
  3. Soak the julienned pear and cucumber in sugar water. Set it aside.
  4. Create the sauce by blending together all sauce ingredients.
  5. Cook the noodles according to packet instructions, rinse, and cool in icy water.  Drain when ready.
  6. Assemble Bibim Naengmyeon by pouring icy broth, adding spicy sauce, layering pear, cucumber, and egg, then finishing with sesame seeds.
  7. Serve and enjoy chilled.

View Comments

  • This simply asks to be made! I so want to know how it tastes! Cold soups do not faze me at all as both main course and dessert ones are regularly made in NE Europe. Have to see whether I can find the noodles you used - actually I try not to use packet ones for health reasons, but perhaps in this case . . . :) !

  • Nothing beats cold noodles on a hot day! Since it's already been around 85 - 90 out here, this recipe came at a perfect time. Brilliantly simple, and I even have vegan hard boiled eggs to play with now!

  • This is a truly interesting recipe, Raymund. I imagine it will be perfect for our summers in Tucson when the weather goes up to 45°C. I actually have most of the ingredients in my house already, except the noodles. But I know I can get those at our Asian grocery store. Very excited to try this!

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