Cold Spicy Mixed Noodles, Bibim Naengmyeon
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.
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|9 oz||buckwheat noodles 냉면국수|
|½||Korean Pear 배|
For making sauce
|2 tbs||Gochujang (Hot Pepper Paste) 고추장|
|2 tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|1 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Vinegar 식초|
|¼ cup||Sugar 설탕|
|2 tsp||Garlic (minced) 다진 마늘|
|⅛||Korean Pear 배 (or 1/4 bosc pear)|
|⅛||Onion (Medium) 양파|
|2 tsp||Sesame Oil 참기름|
|1 tsp||Sesame Seeds 깨|
|3 tbs||Beef Bone Broth 사골육수 (or your preferred broth or water)|
For pickled radish for naengmyeon for topping and side dish (optional)
|7 oz||Korean Radish 무|
|6 tbs||Vinegar 식초|
|6 tbs||Sugar 설탕|
|2 tbs||Coarse Sea Salt 굵은 소금|
|1⅓ tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|⅔ tsp||Salt 소금|
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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.)
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.
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.
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.
Hard boil egg
Cool in cold water
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.
¼ Korean pear
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.
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.
Divide into 2
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.
Noodles in each bowl
On the side