Cold Spicy Mixed Noodles, Bibim Naengmyeon

비빔냉면

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vegetarian

prep time:

20 min

inactive time:

180 min

cooking time:

20 min

total time:

220 min

Naengmyeon is a cold dish made with long, thin noodles. The noodles are made from buckwheat, potatoes or arrowroot flour. This dish is most popular in the summertime in Korea, but is enjoyed year-round as well. There are two varieties of Naengmyeon: Mul (water) and Bibim (mixed). Bibim Naengmyeon is the spicier version served with a dressing made primarily from gochujang (hot pepper paste) and gochugaru (red chilie flakes).

Get the recipe for Mul Naengmyeon here.

In addition to the spicy sauce, the noodles are garnished with julienned cucumbers, slices of Korean pear, strips of lightly pickled radish, and a boiled egg are placed on top. Typically, Naengmyeon is served in a large, wide stainless-steel bowl, but any wide rimmed bowl will do. Spicy mustard sauce and vinegar are often added before consumption.

Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health. If the the long noodles prove to be a challenge to eat, you use scissors to cut the noodles prior to eating.

Buy Korean ingredients online here.

Get the recipe for Mul Naengmyeon here.

Buy Korean ingredients online here.

INGREDIENTS

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Main Ingredients
5 oz	buckwheat noodles 냉면국수
¼	Cucumber 오이
¼	Korean Pear 배
For making sauce
1 tbs	Gochujang (Hot Pepper Paste) 고추장
1 tbs	Gochugaru, Korean Hot Pepper Flakes 고춧가루
1½ tsp	Soy Sauce (regular) 왜간장
1 tbs	Vinegar 식초
2 tbs	Sugar 설탕
1 tsp	Garlic (minced) 다진 마늘
⅛	Korean Pear 배 (or 1/4 bosc pear)
⅛	Onion (Medium) 양파
1 tsp	Sesame Oil 참기름
½ tsp	Sesame Seeds 깨
1½ tbs	Beef Bone Broth 사골육수 (or your preferred broth or water)
For pickled radish for naengmyeon for topping and side dish (optional)
4 oz	Korean Radish 무
3 tbs	Vinegar 식초
3 tbs	Sugar 설탕
1 tbs	Coarse Sea Salt 굵은 소금
2 tsp	Gochugaru, Korean Hot Pepper Flakes 고춧가루
½	Egg 계란
¼ tsp	Salt 소금

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instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Make pickled radish 1 (Optional) Peel, wash and slice 8 oz (227g) Korean radish very thinly (⅜” x 2” x 1/16” or 1cm X 5cm X 0.2cm). In a bowl, mix the sliced radish and 2 tablespoon of coarse sea salt. Let it sit for 30 minutes. (Optional: If it’s too salty, rinse once and squeeze the water out.)		1 200g radish peel wash slice (1cm X 5cm X 0.2cm). Mix sliced radish 2 tbs coarse sea salt let it sit 30 min
2. Make pickled radish 2 (Optional) Add 6 tablespoons of vinegar and 6 tablespoons of sugar and sprinkle 4 teaspoons of red chili flakes (optional) through a fine strainer. Mix well with your hand. Put it in a container and refrigerate it for at least 3 hours.		2 Add 6 tbs vinegar 6 tbs sugar 4 tsp red chili flakes (optional) through fine strainer Mix well Refrigerate 180+ min
3. Make seasoning sauce In a food processor blend together: 2 tablespoons of gochujang (hot pepper paste), 2 tablespoons of red chili flakes, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 4 tablespoon of sugar, 2 teaspoons of minced garlic, ⅛ of large Korean pear or ¼ bosc pear (washed and peeled), ⅛ of onion, 1 teaspoon of sesame seeds and 3 tablespoons of beef bone broth (or your favorite broth) . Refrigerate it while preparing other ingredients.		3 Blend together 2 tbs hot pepper paste 2 tbs red chili flakes 1 tbs soy sauce 2 tbs vinegar 4 tbs sugar 2 tsp minced garlic ⅛ large Korean pear ⅛ onion 1 tsp sesame seeds 3 tbs beef bone broth Refrigerate
4. Hard boil egg OPTIONAL: Place 1 egg (or more as you desire) in a pot of water so that they are at least half immersed in the water. Add a pinch of salt and boil for 15 minutes. Immediately cool them in cold water and peel off the shells. Cut them in halves.		4 Hard boil egg add pinch of salt 15 minHigh Heat Cool in cold water Peel Cut in ½
5. Prepare garnish Wash, peel and slice (or julienne) ¼ Korean pear. Wash & peel ½ cucumber. Remove any seeds. Julienne the cucumber.		5 ¼ Korean pear wash peel slice (or julienne) thinly ½ cucumber wash & Peel cut into 2” (or 5cm) long discard seeds julienne
6. Cook noodles Cook the buckwheat noodles in boiling water until soft (1-5 min depending on the brand) and drain water. (Follow the directions of the package you have. Cooking time may vary depending on the brand.) It is important NOT to overcook the noodles. Rinse the noodles in COLD water immediately to stop cooking. Continue to rinse in COLD water while gently running through the noodles with your fingers until there is no starch coming out.		6 Boil water Cook 2 servings buckwheat noodles until soft Drain water Rinse COLD WATER several times
7. Cook noodles Completely drain the water out in a strainer. Divide the noodles into 2 servings right away and set it aside. It will be hard to divide the noodles later since they becomes sticky. Prepare the noodles just before serving Naengmyeon noodles become soggy and sticky very quickly.		7 Drain Divide into 2
8. Serve Place the noodles in each serving bowl and pour the seasoning sauce on top. Garnish with a few slices of Korean pear, julienned cucumber, picked radishes (optional), and a half hard-boiled egg. Serve with pickled radish, vinegar and geoja (Korean mustard paste) on the side. Just before eating, people can add vinegar and geoja to their liking and mix everything thoroughly. Also the noodles are usually cut to individual preference with scissors before eating but this is not required. Pickled radish on the side is eaten with the noodles as a complementary side dish.		8 Noodles in each bowl On top Korean pear cucumber pickled radishes (optional) ½ boiled egg On the side vinegar Korean mustard paste pickled radish