Home » Korean Food F.A.Q » Difference Between Bibim Naengmyeon and Bibim Guksu

Difference Between Bibim Naengmyeon and Bibim Guksu

If you started to wonder what is different between Bibim Naengmyeon (비빔냉면) and Bibim Guksu (비빔국수) when you read my bibim guksu post the other day, I wouldn’t be surprised. Because I wasn’t quite sure which one is more accurate as the title either.

Here is a beautiful picture of my bibim naengmyeon (top) and compare it with my bibim guksu picture below. Have a close look. Can you tell what the difference is? Not including the toppings?

Bibim Naengmyeon is a perfect way to beat the summer heat! It's cold, spicy, sweet and tangy. Everything you need is all in one bowl! | MyKoreanKitchen.com

Korean Spicy, Sweet and Vinegary Noodles (Bibim Guksu) | MyKoreanKitchen.com

As far as I know, the main difference is “the noodles”. Naengmyeon 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 is 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 naengmyeon 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 Naengmyeon if you are interested.

(Mul Naengmyeon, photo credit: hankooki.com)

Types of Korean Naengmyeon (냉면)

  • Pyongyang Naengmyeon (평양냉면) – Mul Naengmyeon (물냉면), served in cold watery radish kimchi broth, the noodles are usually 70% buckwheat flour and 30% starch powder
  • Hamhung Naengmyeon (함흥냉면) – Bibim Naengmyeon (비빔냉면), served in spicy seasoning without the broth, the noodles are usually 100% potato starch
  • Busan style Milmyun (부산밀면) – the noodles are usually 70% wheat flour and 30% starch powder
(Type of Milmyun, photo credit: Gaya Milmyun)


Written by: Sue

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!


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22 thoughts on “Difference Between Bibim Naengmyeon and Bibim Guksu”

  1. Thank you so much! I have always wondered about what is the difference! I l love cold noodles but there are so many variations of them that i really struggle with all these names!
    You have: Mul and bibim naengmyeon ( spicy and non spicy version, but mul ist with more broth i think ? )naengmyeon is buckwheat flour.
    Then there is bibimguksu. Wheat noodles with spicy sauce. Why is there no mulguksu? ist it the non-spicy version of domchimiguksu? Why is there no dongchimi-naengmyeon? This is mul Naengmyeon.Or not? What does dongchimi mean?
    I think i get crazy about all these names.
    Do i have to learn korean to understand this?
    I try my best to learn all about it.

    • Hi Sonja, This is my easy dongchimi recipe. https://mykoreankitchen.com/dongchimi/ Many naengmyeon recipes include dongchimi broth as one of ingredients, because it adds nice refreshing tastes. Mul naengmyeon means cold noodles in broth. There’s dongchimi naengmyeon. Also, yes, you will understand these terminology better if you learn Korean. 😉

  2. For me personally, I like Naengmyun because i like chewy noodles! 🙂 but i have tried your bibim guksu recipe too and its also delicious. I don’t normally like cold type of meal but for these recipes is an exception! 🙂

  3. Made some instant Mul Naengmyun tonight,and added some cucumber,mul, and boiled egg. The mul didn’t taste right fresh… I think it’s normally pickled.Does anybody have a good recipe for pickling mul?

  4. well I walked into a korean mart to buy some noodles to make guksu and I just randomly grabbed a package thinking it was soba noodles
    turns out it was naengmyun noodles
    either way the sauce noodles and veggies taste great so I don’t mind
    i particularly like the chewiness

  5. I absolutely love mul-naengmyun…I’ve loved it so much I’ve started making it at home with the packs you can buy at supermarkets. I’ll have to get adventurous once day and make it myself. 🙂

  6. i can see the difference in the noodle’s texture and appearance. their consistencies are different too. i really really wanna try naengmyun and galguksu. hope to find it here locally.

  7. Hi Sue,

    I’ve got a couple of quick questions.

    1,How are you finding the differences between Korean and Australian ingredients?

    2,If you have a garden going,what are you growing and if you’ve been growing Korean varieties,how have they come along?(Brisvegas “winter”now,I know)


  8. Oh YUM!! I’m not really familiar with Korean cuisine, but once I read about a Korean fusion food in one of culinary magazines in New Zealand. And I tried it because it didn’t include any alcohol, it tasted reallllllyyyy goooooooodd!!!

  9. Thanks for clarifying that! The photos look so delicious! I must say though, that I am partial to bibim and mul naengmyun, especially during the summer months. I’ll be going home soon for a visit and I’m hoping that my mom will cook naengmyun for us!

  10. Both looks very delicious! The main difference I see is that the noodles of the Bibim Naengmyun is slightly translucent, so they’re clearly potato starch or something. I think I would prefer the buckwheat kind, but that’s maybe because my fave kind of noodles are soba noodles 🙂


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