• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Quick & Easy > Bibim Nengmyun

    Bibim Nengmyun

    by Jenny Park · Published: Oct 28, 2011 · Modified: Aug 5, 2020

    Jump to Recipe

    A plate of bibim nengmyun with julienned cucumbers and a hard boiled egg wedge and fork.My mom is the best Korean food cook I know. She’s completely self-taught and such a natural. I know “mom/dad cooking” is a very personal thing to a lot people and I love that! I mean I’m definitely someone who credits my excitement for food and cooking to my parents, who were (lovingly) shoving things like fish heads, tiny fermented shrimp and spicy hot pot down my throat from a very early age.

    How is it that moms can whip the same dish together using different ingredients each time or swap this for that and so on; yet the dishes always seem to taste the exact same and always totally delicious?! I’m amazed sometimes at how my mom’s mind works in the kitchen. She’ll start making something like kimchi…realize halfway through she doesn’t have rice flour to thicken her kimchi paste/sauce and without even flinching she’ll grab a potato, boil it, grind it and stir it in as her starchy thickening agent. Pure brilliance, me thinks. No, it’s not rocket science, just wonderful mom hands at work, putting love and care into every single dish :)

    This recipe is one of those dishes that my mom will tweak here and there depending what she has in the pantry and it’s one of my absolute favorites and great to eat year round. I do want to give a bit of warning because this dish is spicy. It’s the kind of spicy that doesn’t hit you right away, but then 5 minutes later you feel your face burning up and you’re wiping the sweat off the top of your nose. You can definitely lessen the “spicy” by adding a small amount of honey to the mixture. The cucumbers and egg also serve as a “mouth cooler”. Oh and guess what?? This recipe is GLUTEN-FREE (if you use tamari instead of soy sauce). Take away the egg and boom. It’s VEGAN too!:) Enjoy!
    xx Jenny

    Here are some more Korean recipes you might love: 

    A platter of Korean BBQ meatballs over white rice with a spoon and small plates.
    Korean BBQ Meatballs
    A recipe for Kimbap, which is a Korean style marinated beef sushi roll.
    Kimbap
    A pan of Korean corn cheese with a spoon and tortilla chips.
    Korean Corn Cheese

    If you like this recipes, you might also like to check out our Asian Inspired recipes:

    Asian Inspired Recipe Collection
    A close up of bibim nengmyun with a hard boiled egg wedge and cucumber garnish.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A plate of bibim nengmyun with julienned cucumbers and a hard boiled egg wedge and fork.

    Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 8 ounces Korean-style buckwheat noodles

    yangnyum sauce

    • ¼ cup gochujang (Korean hot pepper paste)
    • 2 tablespoons granulated sugar
    • 1 ½ tablespoons low sodium soy sauce or tamari (premium soy sauce)
    • 1 tablespoon rice wine vinegar
    • 2 teaspoons sesame oil
    • 1 teaspoon toasted sesame seeds

    garnish

    • 1 to 2 hard boiled eggs, halved
    • ¼ small hothouse cucumber, julienned

      INSTRUCTIONS  

    • Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined.
    • Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir.
    • Boil the noodles until they soften, about 3 minutes.
    • Drain into a strainer rinse under cold water until the noodles become cold to the touch.
    • Place the noodles in a large mixing bowl and toss together with the hot pepper sauce (yangnyum) until all the noodles are well coated.
    • Divide the noodles into individual bowls and top each with a small pile of cucumber strips, ½ a hard boiled egg and a sprinkle of sesame seeds.

    You Might Also Love...

    • Korean style marinated spicy pork belly on brown rice and a lettuce cup.Korean Style Spicy Pork Belly
    • Korean BBQ nachos with lime wedges and a drink.Korean BBQ Nachos
    • Beef bulgogi recipe on a plate with rice.Korean Beef Bulgogi

    October 28, 2011 / 41 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post S’mores Cupcakes
    Next Post: Chocolate Covered Potato Chips Next Post >

    Reader Interactions

    October 28, 2011 / 41 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Christina

      August 18, 2022 at 6:49 am

      5 stars
      This is so good, and SO spicy. Next time, I’ll add a little honey. :)

      Reply
    2. Elina

      August 01, 2018 at 11:17 am

      So late on commenting :D but maybe you see this still.
      Thank you for posting this!
      I have no idea why has it been so hard to find a good bibim naengmyeon recipe but this was really good! I only made 1/3 recipe, just for myself and I feel like I need to adjust some of the ingredients to suit that, was a bit too spicy and not enough sweet tang as I’d like.
      I absolutely adore mul naengmyeon but that seems to have so many ingredients and steps that I have never bothered to do it at home. This is the best option after that <3

      Reply
      • Jenny Park

        August 15, 2018 at 1:06 pm

        Oh I’m so glad to hear you like this recipe! Recipes i grew up with are always the most stressful for me to post! Lol. Also glad you made tweaks to suit your palate! :)

        Reply
    3. Bard Judith

      October 31, 2012 at 5:22 am

      I want to buy your book anyhow…but now I really want to buy it just because you have Korean recipes in it! I actually LIVE in Korea (and – hushed voice – um, don’t actually like nengmyong…) but I’m so thrilled that there are chefs out there getting the tastes and names of Korean food out there right along with the Western classics….and becoming as popular as the Japanese equivalents! People should know ‘gochujang’ as a condiment right alongside ‘wasabi’, and ‘kalbi’ should be as familiar as ‘tofu’ (um, sorry, ‘tubu’…).

      It always annoys me to visit my relatives back overseas in Toronto and see the many Korean restaurants that have to advertise themselves as ‘JAPANESE and Korean’ or just say ‘Asian Food’ with the hangul discreetly underneath, because us ignorant waegukin don’t know what eating Korean is… Let’s get the words and the flavours out there – Korean, with its earthy, natural, local, healthy ingredients and its great tastes, is poised to become the next global ‘food fashion’!

      Reply
    4. Sook

      June 26, 2012 at 8:25 pm

      I love this! I just had some bibim guksu the other day… and it was amazing! I can’t wait to try nengmyeon. I definitely need it.

      Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Zuppa toscana in two bowls with bread on the side. Zuppa Toscana
    • Filet o fish recipe sandwich on a board. Filet o Fish (Copycat)
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Loaded BBQ chicken salad on a plate with dressing on the side. BBQ Chicken Salad
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!