ReceptnaptárBibim naengmyeon (cold spicy buckwheat noodles)
Bibim naengmyeon is an ice-cold, spicy, tangy and sweet buckwheat noodle salad that Koreans eat to cool down on hot summer days. Its character comes from the springy noodles and the sharpness of the dressing.
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Method
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- Leave the salted cabbage to stand for 10 minutes, then squeeze out the excess water.
- Mix the gochujang, rice vinegar, sugar, sesame oil and garlic thoroughly; this is your spicy, tangy dressing.
- Cook the noodles in plenty of boiling water according to the packet (typically 3-4 minutes), then rinse them thoroughly in iced water so that they cool completely and stay springy.
- Pile the chilled noodles into a bowl and top with the pear or apple, the salted cabbage and the halved egg.
- Spoon over the gochujang dressing, scatter with ice cubes and serve straight away; mix thoroughly before eating.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Put the noodles into iced water as soon as they are cooked, otherwise they will be stickier and softer than they should be.
- Adjust the strength of the gochujang by tasting; a pinch of extra sugar tones it down if it has turned out too hot.
- Instead of pear or apple, watermelon is also a common Korean variation that adds extra freshness.
- Always mix thoroughly before serving, because the dressing settles at the bottom.
Frequently asked questions
What is the difference between naengmyeon and bibim naengmyeon?
Naengmyeon is the name of Korean cold noodle dishes, and the prefix bibim refers to the spicy version mixed with a dressing (rather than served in broth).
Where can I buy naengmyeon noodles?
They are available in Asian (Korean) grocery shops and larger online Asian stores, typically in dried form.
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More korean ideas
- Japchae (glass noodles with vegetables)
- Jjajangmyeon (noodles in black bean sauce)
- Tteokbokki (spicy Korean rice cakes)
- Bibimbap
- Kimchi bokkeumbap (kimchi fried rice)
- Gimbap (filled seaweed rice rolls)
- Kongguksu (cold soy milk noodle soup)
- Dubu-jorim (fried tofu in soy sauce)
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