Quick and Easy Bibimmyeon
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What is Bibimmyeon?
Delicious Korean cold, spicy, chewy noodles. The perfect noodles for hot weather.
You’ll love it if…
If you love spicy noodles but it’s hot outside, this bibimmyeon recipe is perfect for you. It’s super simple, quick to make, and the taste will knock your socks off! *Chef’s kiss*
Think of the person you consider one of the coolest people on the planet. Say that person is Clint Eastwood – he’s got looks, temperament, intelligence and fame. Now think of a celebrity you would consider hot. Say, Chris Hemsworth. No idea how he popped up into my head.
Well, Bibimmyeon is what happens if Clint and Chris had a baby and that baby was a noodle dish. It’s cool, it’s trendy, it’s got looks, it’s got character.
But most of all, bibimmyeon is unexpected. Ice cold noodles in a spicy, sweet sauce is truly a game changer.
The heat from the spice, combined with the coolness of chilled noodles and cucumber, creates a delightful contrast. The addition of sliced apples adds a crisp sweetness, and the prawns provide a satisfying bite. Bibimmyeon’s vibrant red colour belies its cold temperature and moderate spice levels.
If you, like me, haven’t grown up eating it, this combination of spicy sweet sauce and cold noodles will blow your mind, in a good way (just like Chrint Eastworth would).
Gather the Ingredients
Prepare the Dressing
Make the dressing by combining all the ingredients and adjusting seasoning to taste
Cook the Noodles
Boil the noodles, strain and run the strained noodles under cold water in the strainer. Plunge the strained noodles into the bowl with the iced water and ice cubes.
Mix and Serve
Strain the ice-cold noodles and mix them well with the dressing.
Enjoy your Bibimmyeon cold noodles with cooked prawns and matchsticks of cucumber and apples. Perfect for a refreshing summer meal!
Goes great with our recipe for gochujang devilled eggs here.
- When making bibimmyeon, it’s essential to cook your noodles to al dente. This gives them the perfect texture to hold up against the spicy sauce without getting soggy.
After cooking the noodles, rinse them thoroughly under cold water and then soak them in ice water. This helps noodles maintain their chewy texture and stay cool. - Adjust the amount of gochujang (Korean chilli paste) in your sauce based on your spice tolerance. The sauce for bibimmyeon should have a good balance of sweet and spicy flavors. Taste the sauce before mixing it with the noodles, and adjust the sweetness by adding sugar or honey to suit your palate
- To make the dish come together quickly, have all your toppings like julienned vegetables, hard-boiled eggs, and dressing ingredients ready before you start cooking the noodles. This way, you can assemble the dish quickly and serve it while the noodles are still fresh and cold.
- Bibimmyeon is best enjoyed cold, so after mixing everything together, let it sit in the fridge for a few minutes before serving, allowing the flavours to meld together.
Quick and Easy Bibimmyeon
Equipment
- Pot of boiling water & strainer for the noodles
- Bowl of iced water with plenty of ice cubes to flash cool the noodles
Ingredients
- 200 g noodles of your choice *The Chef has used thin egg noodles
For the Dressing
- 1 teaspoon Gochujang paste
- ½ a medium apple, freshly grated / pureed any sweet eating apple can be used
- 2 teaspoons toasted white sesame seeds black sesame seeds can be used instead
- 1 teaspoon toasted sesame oil you can use olive oil if you don't have toasted sesame oil
- 1 ½ tablespoons any clear vinegar *The Chef has used apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Any bright Red Pepper powder, coarse or fine grind Can use sweet paprika powder
*The Chef has used Korean red pepper flakes Gochugaaru.
- Salt & Pepper to taste
Garnish / Topping
- ½ Medium cucumber cut into matchsticks or thinly sliced
- ½ Medium eating apple cut into matchsticks you'll need 1 medium sized apple for this recipe. Grate one half of the apple for the dressing and cut the other half for the garnish
- 2 Gochujang Devilled eggs or regular hardboiled eggs cut into half You can find our recipe for gochujang devilled eggs here.
- 6 large cooked prawns *The Chef has used cold chargrilled prawns for a smoky taste You can use cold shredded chicken or any cold cuts of your choice
Instructions
- Make the dressing by combining all the ingredients (1 teaspoon gochujang paste, ½ a medium apple freshly grated / pureed, 2 teaspoons toasted white sesame seeds, 1 teaspoon toasted sesame oil, 1 ½ tablespoons any clear vinegar, 1 tablespoon each of sugar and any bright red pepper powder). Adjust seasoning to taste (It's okay if its more on the saltier side as you will be mixing it with non seasoned noodles)
- Boil 200 g noodles of your choice and once they have cooked to your desired done-ness, strain and run the strained noodles under cold water in the strainer to stop them form cooking further. Immediately plunge the strained noodles into the bowl with the iced water and ice cubes and leave in there for 5 minutes stirring occasionally.
- Strain the ice cold noodles and mix well with the dressing.
- Top with the Garnishes (½ medium cucumber, ½ medium eating apple both cut into matchsticks, hardboiled eggs / gochujang devilled eggs and large cooked prawns) and serve. You can find our recipe for gochujang devilled eggs here.Works great eaten later or packed in a lunchbox too. Bon Appetit!
Video
Notes
FAQs
Can I make this bibimmyeon vegan?
Yes you can! Swap the eggs and prawns for grilled tempeh or tofu.
What do I eat with Bibimmyeon?
You can swap the prawns for a topping of your choice and play around with condiments. Add ketchup, mustard, cheese, cold cuts or pickles, whatever you like – this is a very versatile recipe. People like to eat this with kimchi and rice cakes as a side dish.
What noodles should I use?
Any noodles are fine! You can use instant noodles as well.
Can this be eaten later?
Yes! It can be kept in the fridge for up to five days (minus the eggs and prawns).
