Bibim Naengmyeon (Korean Spicy Cold Noodles)

The perfect Korean noodle dish for hot summer days, naengmyeon, has two types: Mul Naengmyeon served in an icy broth and Bibim Naengmyeon, the one with a spicy sauce.

Now, some of you might ask which one tastes better but it’s really hard to pick one. How about trying both of them and see which one you like better? That will be the fun part.  

BIBIM NAENGMYEON (2 servings)

Ingredients:

• 1/2 cucumber (120g)
• 4.2 oz (120g) Korean radish (or daikon) (optional)
• 3.5 oz (100g) thinly sliced beef for hot pot
• 1/4 Korean pear (or Asian/Nashi pear, red apple), to garnish
• 2 packs naengmyeon noodles (300g) (or somyeon noodles)
• 1-2 hard-boiled eggs, to serve
• Generous pinch of toasted sesame seeds, to garnish

Pickling Liquid:

• 1 cup (240ml) white vinegar
• 4 tbsp sugar
• 1 tsp salt
• 1 tsp hot mustard (optional)

Broth:

• 4 cups (960ml) water
• 1 tbsp Korean beef stock powder (dasida)
• 1 tsp sugar
• 1 tsp soy sauce

Bibim Naengmyeon Sauce:

• 1/4 Korean pear (or Asian/Nashi pear, red apple) (140g)
• 1/4 yellow onion (70g)
• 2 green onions (30g)
• 2 cloves garlic
• 2 tbsp water
• 3 tbsp Korean chili paste (gochujang)
• 3 tbsp sugar
• 4 tbsp soy sauce
• 3 tbsp Korean chili pepper powder/flakes (gochugaru)
• 3 tbsp white vinegar
• 1/2 tbsp Korean beef stock powder (dasida)
• 3 tbsp toasted sesame oil

Instructions:

PICKLE VEGETABLES

1. Cut the cucumber in half lengthwise. Thinly slice it on an angle. Cut the same amount of radish into 2.5 x 1-inch (6 x 2cm) strips. (If you can’t get Korean radish, just go with pickled cucumber.)

2. To make a pickling liquid, in a small container, add 1 cup (240ml) of white vinegar along with the sugar and salt. Mix thoroughly until the sugar is completely dissolved. (Optionally, if you want to add some spicy kick to it, add 1 teaspoon of yellow hot mustard.)

3. Pour the liquid over the vegetables and toss together. Cover and place it in the fridge for at least 15 minutes.

PREPARE TOPPINGS & BROTH

1. Fill your pot with 4 cups (960ml) of water. Bring it to a boil. Add the beef. cook for 1 minute or until no longer pink. Take them out and let cool completely.

If you’re not a big fan of boiled meat, you can get some chadolbagi (thinly sliced beef brisket) and just pan fry it. That will be a good topping, too.

2. Skim off the impurities from the top. Reduce the heat to medium-low. Add the Korean beef stock powder, sugar and soy sauce. Simmer for 3 minutes. Cool it down completely and keep it in the fridge to make it cold. (If this still sounds like a hassle, you can totally use a store-bought naengmyeon broth.)

3. Slice some pear (or red apple) for garnish.

MAKE SAUCE

1. To a blender, add the roughly chopped pear, onion, green onions, garlic cloves and water. Blend until smooth. Pour that mixture into a mixing bowl.

2. Add the Korean chili paste, sugar, soy sauce, Korean chili pepper powder/flakes, vinegar, Korean beef stock powder and sesame oil. Give it a good mix. (Optionally, keep it in the fridge for 2 days. It will develop the flavors and taste like the one made by a naengmyeon master.)

COOK NOODLES

1. Bring a pot of water to a boil. (Make sure there’s enough water in it. ) Once it comes to a boil, add the noodles and cook according to the package instructions. Don’t overcook the noodles.

2. Rinse under cold water. (To enjoy more chewy, bouncy and cold noodles, add some ice there.) Drain well.

ASSEMBLE

1. Add 1/4 cup (60ml) of broth to each bowl. Place the noodles in there. Pour 1/2 cup (120ml) of the spicy sauce over the noodles.

2. Top with some pear, radish, cucumber, beef, and hard-boiled egg. Sprinkle with sesame seeds. Serve with cold broth on the side. Enjoy!

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YOU MAY ALSO LIKE:

• Mul Naengmyeon (Cold Noodle Soup)
• Ganjang Bibim Guksu (Soy Sauce Noodles)
• Gochujang Bibim Guksu (Spicy Mixed Noodles)