Today, I’m going to share my favorite style Korean spicy cold noodles!
It’s similar with bibim naengmyeon, but different.
There are so many different style of spicy cold noodles, because every family & restaurants make it differently. Even though their names are same, you might noticed the flavor and texture is slightly different.
This version, it’s more casual, spicy, strong flavor that my home ground local hidden jam restaurant sells.
They call their bibim naengmyeon as “Gombo Naengmeyon” at the restaurant.
My sister and I used to go there when we used live close by, it was our secret place during summer time.
When either one of us having a bad day, that was the place to go. We go there together, eat the spicy cold noodles and forget about all other problems.
This restaurant’s spicy cold noodles are known for their spicy flavor.
It’s not only chili spicy, but lots of spiciness coming from raw garlic as well.
So the sauce combination is the key for this recipe.
I didn’t mellow down the flavor to fit everyone’s taste, because this spicy cold noodles meant to have strong, pungent flavor. So if you want to mellow down for your taste, please reduce amount of raw garlic and fresh chili. 😉
This sauce tastes so much better when you make it day ahead, but it’s not necessary.
The sauce is done, means you are pretty much done making this noodles!
The hardest part is done! 🙂
Now, let’s move on to the noodles.
For this recipe, you will need Korean naengmyeon noodles.
You can find dried naengmyeon noodles from online. Also if you have a good local Asian/Korean grocery store, you can find refrigerated/frozen ones.
Naengmyeon is mainly made with starch so it has very chewy and elastic texture and very very thin texture.
If you can’t find none of those, just use whatever noodles you have! That works as well.
Cook the noodles by following the directions of the package you are using!
If you are using dry ones, start cook the noodles first and prep veggies while noodles are cooking. If you are suing fresh/frozen noodles, then cut the veggies first before start cook the noodles.
The veggies for this spicy cold noodles are very cheap and simple. I love these veggies… 😀
It’s green cabbage (plus purple, if you wanna be fancy ;-), carrot and cucumber.
Just cut them thinly!
I cook the noodles after I’m done prepping veggies, since I’m using the frozen one. It takes only 1 minute to cook the frozen neangmyeon noodles!
After the noodles are done cooking, rinse under cold water or ice water, rubbing with your hands to cool it completely and get rid of the excess starch. This way, the noodles will have more elastic and chewy texture!
Drain completely, place in a large mixing bowl!
Get your plastic glove ready, because you do not want to mix this noodles with bare hand!! The spicy smell and burn will stay on your finger tips!!
Into the mixing bowl, add all the veggies and the sauce!
Time to mix mix mix!
Transfer to a serving plate, and drizzle some sesame oil, sprinkle some sesame seeds and top it up with halved hard boiled egg!
So quick and easy to make, it’s one of my go to summer lunch!!
It’s very delightful and light lunch, also amazing as a side dish with any BBQ!
Spicy Cold Noodles
Author: Seonkyoung Longest
For the Sauce
- 1 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sesame oil
- 2 Tbsp gochugaru, Korean red pepper flakes
- 2 Tbsp apricot jam (you can substitute to any fruit jam/jelly, honey or sugar)
- 3 to 5 cloves garlic, chopped (approximately 1½ Tbsp)
- 1 serrano chili, chopped
- 1½ Tbsp fresh lemon juice
- 2 tsp sesame seeds, crushed in between your palms
For Spicy Cold Noodles
- Combine all ingredients for sauce in a mixing bowl and set a side. When you add sesame seeds, place on your palm and crush them between your palms for extra nutty flavor! This sauce will last long in a fridge for 2 weeks.
- Cook noodles by following the directions. When they are done cooking, rinse under cold or ice water, rubbing with your hands to cool out completely and get rid of excess starch. This way, the noodles will have more elastic and chewy texture!
- Drain completely, place in a large mixing bowl along with all vegetables and sauce. Mix well with your hand. Make sure wearing plastic glove, other wise the spicy smell and burn will stay on your finger tips! That’s painful!!
- Transfer to a serving plate and drizzle some sesame oil and sesame seeds! Top it up with halved hard boiled eggs and you are done! Enjoy!