Bibim Naengmyeon
Korea's most refreshing summer noodle dish — thin, chewy buckwheat noodles served ice-cold with a gochujang-based spicy-sweet-sour sauce, julienned cucumber, Korean pear, sliced radish and a soft half-boiled egg, tossed at the table and eaten cold. The Pyongyang and Hamhung styles differ; bibim is the mixed spicy version.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Make the bibim sauce: mix all sauce ingredients until smooth. Taste — it should be spicy, sweet and tangy in balance.
About 5 min
Boil the naengmyeon noodles for 2 minutes (only). Drain immediately. Rinse under cold running water, then in a basin of ice water several times until the noodles are very cold and slippery, not sticky.
About 11 min
Quick-pickle the radish: toss with vinegar, sugar and salt; rest 10 minutes.
About 11 min
Drain the cold noodles well. Place in individual bowls. Top with several tbsp of bibim sauce but do not mix yet.
About 11 min
Arrange cucumber, pickled radish, pear slices and a halved boiled egg on top. Add ice cubes to keep everything cold.
About 11 min
Bring to the table unsauced. Sprinkle sesame seeds. Toss vigorously at the table — the mixing is the theatre. Eat immediately, cold. Optional: add a splash of cold dongchimi (water kimchi) broth.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 14 g
- Carbs
- 64 g
- Fat
- 8 g
- Fibre
- 4 g
- Sugar
- 14 g
- Sodium
- 920 mg
Contains: gluten, eggs, soy, sesame
You might also cook
All Korean recipes
Recipe by Boon Tools.