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21 recipes found.

A 5-minute mulhoe guksu made by adding slushy naengmyeon broth to store-bought bibimmyeon sauce and topping with crunchy vegetables and shrimp

An ultimate summer delicacy, Mulbibim Guksu, made by pouring cool store-bought naengmyeon broth over a spicy and tangy homemade kimchi sauce.

A chilled mul-bibim-guksu that takes only 10 minutes to make, by drastically compressing the sauce-making process using store-bought cho-jang as a base.

A heat-wave-busting cold ramen that combines store-bought naengmyeon broth with ramen seasoning and sugar for extra umami, then adds bouncy noodles rinsed in ice water along with crunchy bean sprouts.

Boil fresh jjamppong noodles until hot, toss them with seasoning while still hot, then pour in frozen cold naengmyeon broth to create a refreshing, spicy, and unexpectedly satisfying cold jjamppong.

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

A special makguksu made by topping nutty buckwheat noodles with a sweet and spicy golden-ratio bibim sauce and gim garu, then mixing in chunks of frozen naengmyeon broth for a uniquely refreshing texture.

A refreshing diet mul-sabal made in a flash by combining store-bought naengmyeon broth with aged kimchi and fresh vegetables

A super simple spicy dadagi that elevates the taste of commercial naengmyeon by 100 times, and a traditionally fermented mustard sauce secret

A refreshing summer bibim guksu where a sweet-and-sour special all-purpose sauce meets crunchy young radish kimchi

A restaurant-style bibim naengmyeon with a special sauce made by blending onion and pear, mixed with naengmyeon broth for an explosion of natural fruit sweetness and savory depth.

A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.