Korean🍜 Noodles & pasta

Bibim-naengmyeon: Cold, Spicy, Chewy Noodles

Name: Bibim-naengmyeon: Cold, Spicy, Chewy Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 oz Naengmyeon noodles (buckwheat and wheat flour); 1 Naengmyeon broth seasoning packet (contains mustard oil); 2 cups Cold water; 1 Korean pear; 1 tsp Sugar; 2 Garlic cloves; 1 tsp Fresh ginger; 2 Green onion; ~½ cup Onion; ¼ cups Korean red pepper flakes (gochugaru); 1 tsp Salt; 2 tsp Sugar; 1 tbsp Soy sauce; 2 tbsp Korean red chilli paste (gochujang); 2 tbsp White vinegar; 2 tsp Sesame oil; ~1 tbsp Korean rice syrup (ssalyeot); ¼ cups Toasted sesame seeds; 1 Cucumber; 1 Hard-boiled egg; ~1 cup Ice cubes

⏱ 30 min🍽 Serves 2

Icy cold Korean spicy noodles mixed with a sweet, sour, and spicy sauce, cucumber, and pear. Stir everything together in the bowl before eating to combine all the flavours.

Adapted from a video by Maangchi

Cold, spicy, chewy noodles (Bibim-naengmyeon: 비빔냉면)

Watch on YouTube

Ingredients

Naengmyeon noodles (buckwheat and wheat flour)10 oz
Naengmyeon broth seasoning packet (contains mustard oil)1
Cold water2 cups
Korean pear1
SugarFor soaking pear to prevent browning1 tsp
Garlic cloves2
Fresh ginger1 tsp
Green onionLarge stalks, or 3 if using thin stalks2

Steps

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1
Mix the naengmyeon broth seasoning packet with cold water and place in the freezer for about 3 hours until it becomes slushy. Keep frozen until ready to serve.
2
Prepare the Korean pear by soaking it in sugar water to prevent browning. Divide it in half—one half will be blended into the sauce, the other will be cut into thin matchsticks for garnish.
3
Blend all sauce ingredients together: the soaked pear half, garlic, ginger, green onion, onion, gochugaru, salt, sugar, soy sauce, gochujang, white vinegar, sesame oil, and a small amount of Korean rice syrup until smooth and creamy.
4
Toast sesame seeds in a dry pan, then crush them lightly using a mortar and pestle.
5
Cut cucumber into about 4-inch pieces, then slice thinly into matchsticks, removing the seedy core. Set aside.
6
Bring a large pot of water to a boil. Add the dried naengmyeon noodles and cover. After about 1 minute, the water will boil over—open the lid and stir.
7
Let the noodles cook uncovered for a total of 3 to 5 minutes. After 3 minutes, test one noodle for chewiness—it should not be hard or overcooked. If needed, cook for 1 more minute until reaching the desired texture.
8
Drain the cooked noodles and rinse thoroughly under cold running water while gently rubbing them like doing laundry to remove excess starch. For the final rinse, add ice cubes to make the noodles very cold and chewy.
9
Pour some of the frozen naengmyeon broth into a chilled stainless steel bowl. Divide the cold noodles in half and add one portion to the bowl with the broth.
10
Top the noodles with the spicy sauce (adjust amount to taste), sliced pear, cucumber matchsticks, crushed toasted sesame seeds, a small amount of mustard oil from the broth packet, and a hard-boiled egg half on top.
11
Use chopsticks to mix everything in the bowl thoroughly so the sauce coats all the noodles and ingredients evenly. Add more of the frozen broth if you prefer it even colder. Eat and enjoy.

Bibim-naengmyeon: Cold, Spicy, Chewy Noodles

Ingredients

Steps

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