10 Best Korean Cold Noodles You Must Try This Summer

Korean cold noodles are everything when it’s too hot to cook. Growing up, my mom made bibim guksu at least 3 times a week every summer. When the heat kills your appetite, that sweet, tangy, ice-cold bowl of noodles just hits differently, it’s honestly the best thing in the world.

Summers in Korea are no joke. We’re talking 35 to 40°C (95–104°F) heat that makes you want to do absolutely nothing. That’s exactly why Korean cold noodles aren’t just food for us Koreans. They’re a summer survival strategy. 😂 Today, I’m sharing the 10 best Korean cold noodles you absolutely have to try before summer is over!

👱🏼‍♀️ Blonde Kimchi says: I’m Korean, but I’ve lived in the US and Europe for years, so I know how tricky it can be to find Asian ingredients in a Western kitchen. That’s why I’ve put together recipes with easy-to-find substitutes so you can make these at home without stress. Let’s get into it. 🍜

10 Best Korean Cold Noodles to Beat the Summer Heat

1. Naengmyeon (냉면) – The OG Korean Cold Noodle

You’ve probably seen naengmyeon as a side dish at Korean BBQ restaurants but trust me, it deserves way more than a supporting role. Originally from North Korea, it’s now one of the most iconic Korean noodle dishes you’ll find on any Korean restaurant menu.

👱🏼‍♀️ Blonde Kimchi says: Want to make it at home? Just grab a naengmyeon pack from a Korean grocery store. Don’t even think about making the broth from scratch. That’s seriously hard. 😂 Pro tip: freeze the broth pack slightly before using it.

2. Kongguksu (콩국수) – Creamy Cold Soy Milk Noodles

Kongguksu is a classic Korean summer noodle made by blending soybeans into a smooth, cold soy milk broth and serving noodles straight in it. I know! One of those Korean noodle dishes that sounds a little weird before you try it. But the moment you do, you’ll get it immediately. No cream, no tricks, just naturally nutty, creamy, and surprisingly light. It’s also one of the most naturally vegan-friendly Korean noodle recipes out there, no meat, no fish sauce, just soybeans, water, and noodles. And it’s packed with protein.

👱🏼‍♀️ Blonde Kimchi says: In Korea, kongguksu people are divided into two camps, the sugar squad vs. the salt squad. Some people add a pinch of sugar for a slightly sweet finish, others go savory with salt. I’m a salt person, always. 😄

Tofu Kongguksu Recipe

You don’t need to soak soybeans overnight for this. Soybeans can actually be hard to find in Western supermarkets, so instead, blend tofu and you’ll have a gorgeous kongguksu broth in just 10 minutes. It’s so good that I make this every single summer without fail. Highly, highly recommend.

3. Kimchi Bibim Guksu (김치비빔국수) – Spicy Kimchi Noodles

This is the dish my mom makes all year round, summer, winter, doesn’t matter. It takes less than 10 minutes. But especially in summer, we’re eating this at least 3 times a week. Thin somyeon noodles tossed with well-fermented kimchi, a drizzle of sesame oil, and cho-gochujang sauce. That’s literally it. Minimal ingredients, maximum flavor, honestly one of the best Korean noodle dishes out there.

👱🏼‍♀️ Blonde Kimchi says: This is the perfect Korean noodle recipe for when you have nothing in the fridge except kimchi. But if you don’t have kimchi either, just skip it! Still delicious, I promise. The one thing I refuse to leave out though? A boiled egg. Protein!!💪

Kimchi BIbim Guksu Recipe

4. Deulgireum Makguksu (들기름막국수) – Perilla Oil Buckwheat Noodles

Did you know Koreans will queue for over 2 hours at a restaurant just for this dish in summer? That should tell you everything. The thing about deulgireum makguksu is that it’s not intense or spicy at all. It’s calm, pure, and quietly addictive.

The star of the dish is perilla oil, a nutty, incredibly aromatic oil made from roasted perilla seeds that smells absolutely insane (in the best way). Buckwheat noodles tossed with perilla oil, soy sauce, and just a touch of sugar. That’s it. One of the most elegant Korean noodle dishes I know.

👱🏼‍♀️ Blonde Kimchi says: Perilla oil can be a little tricky to find in Western kitchens but if you ever spot it, grab it immediately. It’s incredible for Korean pancakes, amazing for pan-frying tofu, and the aroma and depth? On a completely different level from sesame oil. Trust me on this one. 🤍

Kimchi Deulgireum Makguksu Recipe

5. Ganjang Bibim Guksu (간장비빔국수) – Soy Sauce Noodles

Can’t handle spice? No worries! even Korean babies eat this one. 😄 Ganjang bibim guksu is somyeon noodles tossed in soy sauce, sesame oil, and sugar. Salty, slightly sweet, and exactly the kind of combination Koreans are obsessed with. Top it with cucumber, crushed seaweed, a boiled egg or a fried egg, and you’ve got a proper Korean noodle dish for summer with protein and veggies included. This is one of the easiest Korean noodle recipes, even for total beginners!

👱🏼‍♀️ Blonde Kimchi says: My mom and I often pair this with Korean pancakes or some Korean mandu on the side. Just noodles alone and you’ll still feel a little hungry afterwards. 😂

Ganjang Bibim Guksu Recipe

6. Kimchi Mari Guksu (김치말이국수) – Kimchi Broth Noodles

This is honestly one of my favorite Korean cold noodles and it’s still unknown outside of Korea. In Korean restaurants, you’ll often spot it as a seasonal summer menu item, so keep an eye out! Thin somyeon noodles served in a cold broth made from kimchi juice mixed with dongchimi (radish water kimchi) broth. The tangy kimchi flavor is an absolute appetite-awakener when the summer heat kills your hunger. All you need is well-fermented kimchi and a store-bought naengmyeon broth pack, and you’ve got a legit Korean noodle recipe at home.

👱🏼‍♀️ Blonde Kimchi says: Regular baechu kimchi (cabbage kimchi) works great here, but personally? Yeolmu kimchi (young radish kimchi) takes it to a whole different level. It feels more summery.

7. Jjolmyeon (쫄면) – Chewy Spicy Noodles

Jjolmyeon is honestly one of the Korean cold noodles I miss the most living in Europe. The noodles are much thicker than somyeon and incredibly chewy, that’s actually where the name comes from. “Jjol (쫄)” literally means springy chew. If you’re trying jjolmyeon for the first time as a non-Korean, you might think “wait, why are these noodles so tough?” but that’s exactly the point.

The sauce is similar to spicy bibim guksu, gochujang-based with vinegar, sugar, and garlic all tossed together. Topped with bean sprouts, cucumber, cabbage, and a boiled egg. It’s one of those Korean noodle dishes that’s bold.

👱🏼‍♀️ Blonde Kimchi says: Jjolmyeon noodles are probably findable in the US, but if you’re in Europe, honestly, they’re still pretty hard to track down in most countries. So if you ever visit Korea, make sure you try this one. You’ll find it at any Korean bunsikjeom (school snack restaurant). 🇰🇷

8. Memil Makguksu (메밀막국수) – Gangwon Buckwheat Noodles

Makguksu is a regional specialty from Gangwon Province. It’s completely different from Japanese soba. While soba uses a tsuyu-based broth, makguksu has its own distinct Korean broth that tastes nothing like it. In Korea, the buckwheat noodles are served either in a cold dongchimi broth or tossed in a spicy sauce.

If you ever visit Korea, you have to try this in Chuncheon, that’s the home of authentic Korean cold noodles makguksu style. And when it comes to this Korean noodle recipe, the higher the buckwheat content, the better, more flavor, more nutrition. Buckwheat is packed with protein, which makes this one of the best Korean noodle dishes for anyone looking for a healthier option too.

👱🏼‍♀️ Blonde Kimchi says: When you’re in Chuncheon, don’t forget to order mul makguksu with a side of suyuk (boiled pork slices).

9. Jaengban Makguksu (쟁반막국수) – Sharing Platter Noodles

Jaengban means “large tray” and that tells you everything. This is one of those Korean noodle dishes meant to be mixed and shared together at the table by 3 to 4 people. A giant tray arrives loaded with buckwheat noodles, carrots, cucumber, lettuce, onion, and boiled egg, all generously topped with a sweet and spicy gochujang-based bibim sauce. You mix everything together then divide it up. It’s one of those dishes that perfectly captures Korea’s sharing food culture and honestly, Korean cold noodles just taste better when you eat them together.

If you’re looking for a solo Korean noodle recipe, I’d point you back to the bibim makguksu from number 8 but if you’re getting together with friends, jaengban makguksu is absolutely the move. It’s simply the best Korean noodle dish for summer when you’re sharing with people you love.

👱🏼‍♀️ Blonde Kimchi says: I warned you. I clearly said this serves 3 to 4 people. If you order this alone and end up with a mountain of noodles. I warned you!! 😂

10. Paldo Bibimmyeon (팔도비빔면) – The Iconic Instant Cold Noodle

Over 80% of Koreans eat this every summer. I debated whether to include it since it’s a product, but a korean cold noodles list without Paldo Bibimmyeon is simply not complete. Not sponsored, I promise. 😂 It’s an instant ramyun noodle tossed in a sweet and spicy bibim sauce, served cold. That’s it. And it’s honestly one of the easiest korean noodle recipes. I mean, it’s instant noodles.

👱🏼‍♀️ Blonde Kimchi says: Paldo Bibimmyeon is the most iconic korean noodle dish for summer and there are so many ways to eat it. My personal favorite? Mix it with canned golbaengi (sea snails). I know it sounds wild, but this is genuinely one of my all-time favorite summer meals at home. And so many Koreans also love adding Korean BBQ samgyeopsal (grilled pork belly) on it. If you’re a korean cold noodles lover,trust me 🤍