Cold Noodles, Korean Style! Mul-naengmyeon vs. Bibim-naengmyeon

 

Image source: Pixabay

Every summer, I find myself craving one particular dish—naengmyeon, or Korean cold noodles. There’s just something about slurping up icy noodles that makes the heat a little more bearable. 😅

Growing up, naengmyeon always meant two choices:
❄️ Mul-naengmyeon (물냉면) – the cold broth version
🔥 Bibim-naengmyeon (비빔냉면) – the spicy mixed version

                                                                                                                                                                       

Image source: Pixabay

Let’s talk about the difference.

Mul-naengmyeon comes in an icy cold broth — sometimes made with beef, sometimes with dongchimi (radish water kimchi). These days, I don’t make the broth from scratch (who has the time, right?). Instead, I stock up on frozen broth packs from my local Korean grocery store (like H-Mart), and keep them in my freezer all summer long. It’s super convenient and still delicious! The broth is light, savory, and a little tangy—perfect for cooling down on a hot day. Toppings usually include a boiled egg, cucumber slices, and sometimes a few thin slices of Korean pear. Some people add vinegar or mustard for an extra kick.

Image source: Pixabay

Bibim-naengmyeon, on the other hand, has no broth at all. It’s all about the sauce—a spicy, slightly sweet, gochujang-based mix that coats every chewy noodle. It's bold and addictive. I always end up with red sauce all over my chopsticks—and sometimes my face—but I have zero regrets. 😅 The toppings are often similar, but the vibe is totally different.

So which one’s better? Honestly, I can't choose. On some days, I want the cool, comforting broth of mul-naengmyeon. Other days, I crave the fiery tang of bibim. And sometimes... I eat both. (Yes, I really do. No shame.)

💡 Can you make it at home?
Absolutely. Most Korean grocery stores carry naengmyeon kits in the refrigerated or frozen section. The noodles usually come with sauce packets or broth packs. Just boil the noodles, rinse them in cold water, and add your toppings. I like to keep hard-boiled eggs and sliced cucumbers ready in the fridge during the summer, so I can throw together a bowl in minutes. If you’re feeling fancy, you can add a few slices of grilled bulgogi or a bit of kimchi on top!

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🌶️ My Homemade Bibim Sauce for Naengmyeon

I like to make my own bibim-naengmyeon sauce in a big batch and keep it in the fridge. It saves so much time, and I can use it for bibim guksu or even as a spicy dip for veggies!

Ingredients:

• 3 tbsp gochujang (Korean red chili paste)

• 1 tbsp sugar (or honey)

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp minced garlic

• 1 tsp Korean mustard (optional, but really good!)

• A splash of cold water to thin it out, if needed

Instructions:

1. Mix everything in a bowl until smooth.

2. Taste and adjust — more sugar if you like it sweeter, more vinegar for extra tang.

3. Store in a glass jar in the fridge. It usually lasts about 1–2 weeks.

Oh, and here’s a little personal touch:
Even when I make bibim-naengmyeon, I like to pour in just a bit of cold broth—maybe 2 or 3 tablespoons—before mixing everything. It makes the noodles easier to mix and gives the sauce a smoother finish.
Think of it as “water-style bibim,” somewhere between mul-naengmyeon and bibim. It’s the best of both worlds! 😋