Bibim Myun II (North Korean Cold Noodles)

"This is a heartier version of Bibim Myun, which is especially liked in North Korea. Buckwheat is not a common cereal. It's noodles have a somewhat sticky consistency when cooked and its this consistency that makes this dish unique. All of the steps can be made ahead and refrigerated until ready to serve."
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Ready In:


  • Noodles

  • 1 (1 1/2 lb) package buckwheat noodles
  • 2 tablespoons korean style sesame oil
  • 12 teaspoon salt
  • Beef Garnish

  • 34 lb flank steaks or 3/4 lb sirloin steak, shredded into 2 inch lengths
  • 1 12 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon scallion, chopped (green part only)
  • 1 garlic clove, minced
  • 14 teaspoon black pepper
  • 1 teaspoon korean style sesame oil
  • Vegetable Garnish

  • 1 pear
  • 2 cucumbers, halved lengthwise then sliced diagonally (mix with 1/2 tsp salt, drain and dry after 10 min)
  • 2 eggs, separated
  • 12 lb kim chee, drained
  • Sauce

  • 4 garlic cloves, minced
  • 2 tablespoons korean chili paste (go chu jang)
  • 2 tablespoons sugar
  • 2 teaspoons korean style sesame oil
  • 1 tablespoon toasted sesame seeds


  • Bring 10 cups water to a boil over high heat in a large pot. Add the noodles, cover the pan and cook until the foam rises and moves the cover.
  • Uncover and let the foam subside. Cover again and repeat the boiling and foaming a total of 3 times.
  • Drain and run cold water over the noodles to remove the starch. Do not break the strands of noodles during the cooking or draining process.
  • Mix the salt and the oil together and then mix into the cold noodles so they will not stick together. Refrigerate for future use or set aside if making the full dish.
  • Mix all of the beef garnish ingredients together in a skillet and stir-fry over medium heat for 2 minutes. Set aside.
  • Peel the pear into 2 to 3 inch julienne strips.
  • Put the cucumber slices into a nonstick frying pan and stir-fry over high heat for 10 minutes, which will bring out a strong green color to the skin.
  • Prepare two omelets, one with egg whites and the other with egg yolks.
  • Combine all of the sauce ingredients into a paste.
  • When ready to serve, put the noodles into a large serving dish or bowl, Arrange groups of the vegetable garnish over the noodles, independently of each other in separate piles, such as pear, cucumber, omelets and kimchi.
  • The seasoned beef garnish and the seasoning paste is served separately in their individual bowls. Diners serve themselves of the noodles and vegetable garnishes, add any seasoned beef and seasoning paste and mix together.
  • You can also just mix together all of the ingredients and serve from one large bowl.

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