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Bowl of Korean bibimmyeon with colorful vegetables and soft-boiled egg
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4.80 from 11 votes

Bibimmyeon (Korean Spicy Cold Noodles)

Refreshing Korean cold noodles tossed in a sweet, spicy, tangy gochujang sauce with crisp vegetables and soft-boiled egg. Ready in just 20 minutes!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

For the Noodles:

  • 7 oz somyeon noodles (Korean thin wheat noodles) or angel hair pasta 200g
  • Ice cubes for serving

For the Sauce:

  • 3 tablespoons gochujang Korean red chili paste
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon gochugaru Korean chili flakes - optional for extra heat

For the Toppings:

  • 1 cucumber julienned
  • 1 carrot julienned
  • 1 cup lettuce shredded
  • 2 soft-boiled eggs
  • 2 tablespoons toasted sesame seeds
  • Nori strips optional
  • Green onions chopped, optional

Instructions

  • Cook the noodles: Bring a large pot of water to a boil. Add the somyeon noodles and cook according to package directions (usually 3-4 minutes). Drain immediately.
  • Rinse the noodles: Run the cooked noodles under cold water for 1-2 minutes, tossing them with your hands to cool them down completely and remove excess starch. Drain well and set aside.
  • Make the sauce: In a small bowl, whisk together the gochujang, sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and gochugaru (if using). Taste and adjust sweetness or heat to your preference.
  • Prep the vegetables: While the noodles are cooling, julienne the cucumber and carrot into thin matchsticks. Shred the lettuce and prepare your soft-boiled eggs.
  • Assemble the dish: Place the cold noodles in a large bowl. Add a handful of ice cubes to keep them extra cold. Pour the sauce over the noodles and toss well until every strand is coated.
  • Add toppings: Arrange the julienned vegetables on top of the noodles. Add the soft-boiled egg (cut in half), sprinkle with sesame seeds, and add nori strips and green onions if desired.
  • Serve: Mix everything together right before eating so you get a bit of noodles, sauce, and veggies in every bite. Enjoy immediately while cold!

Notes

You can make the sauce up to 3 days ahead and store it in the refrigerator.
For a protein boost, add sliced beef, shredded chicken, or tofu.
Adjust the gochujang amount based on your spice tolerance (start with 2 tablespoons if sensitive to heat).
The noodles are best enjoyed immediately, but you can meal prep by keeping the noodles, sauce, and toppings separate.