If you started to wonder what is different between bibim naengmyun and bibim guksu when you read my bibim guksu post the other day, I wouldn’t be surprised. I wasn’t quite sure which one is more accurate as the title either.
Here is a beautiful picture of bibim naengmyun taken by Evil Jungle Prince and compare it with my bibim guksu picture. Have a close look. Can you tell what the difference is? Not including the toppings?
As far as I know, the main difference is “the noodles”. Naemyun noodles are usually made of buckwheat flour, sweet potato starch or potato starch. They are very resilient and relatively harder to cut with your teeth.
On the other hand, guksu noodles are usually made of wheat flour and sometimes something else added like the soba noodles I used for my bibim guksu (The noodles had 69% wheat flour and 29% buckwheat flour).
I prefer guksu noodles over naengmyun noodles because they are easier to chew, therefore less messy to eat and feels easy on my stomach. What about you?
Here is some information on naengmyun if you are interested.
(Mul naengmyun, photo from hankooki.com)
Types of Korean Naengmyun
- Pyongyang naengmyun – Mul naengmyun, served in cold watery radish kimchi broth, the noodles are usually 70% buckwheat flour and 30% starch powder
- Hamhung naengmyun – Bibim naengmyun, served in spicy seasoning without the broth, the noodles are usually 100% potato starch.
- Busan style Milmyun – the noodles are are usually 70% wheat flour and 30% starch powder
(Type of Milmyun, photo from Gaya milmyun)