Bibim Naengmyeon: Korean Cold Buckwheat Noodles
Attention spicy food lovers! This spicy yet chilled noodle dish is the perfect kick on a hot summer day.
4 persons
Medium
15 minutes
Korea
Ingredients
Based on 4 persons
- 350g buckwheat noodles
- ½ cucumber
- ½ tsp salt
- ½ tsp sugar
- ½ tsp vinegar
- 2 Chinese pears
- 1 pouch kimchi
- 1 Tbsp mustard oil
- 4 hard-boiled eggs
Korean sauce
- 80 ml Chung Jung One Corn syrup
- 2 Tbsp Korean pepper sauce
- 1 small onion
- 1 clove of garlic
- 3 ginger slices
- 60g pepper flakes
- 1 Tbsp sesame seeds
- 3 spring onions
- 1 tsp salt
- 1 Tbsp soy sauce
- Chilled noodles for warm days. Served with thin noodles made of buckwheat or sweet potato starch.
- Cut the cucumber in thin slices. Mix the cucumber slices with ½ tsp salt, ½ tsp sugar and ½ tsp vinegar. Place aside. Cut the Chinese pear in thin slices. Mix in a bowl with 250 ml warm water and 1 tsp sugar and stir properly until the sugar is dissolved. Leave to cool down and place the slices of pear inside.
- Fill the food processor with the ingredients for the Korean sauce and mix until it becomes a fine paste. Place in the refrigerator.
- Boil the noodles in plenty water according to the description on the package. Drain the noodles directly after cooking in a colander and rinse with cold water for 2 minutes. Garnish with cucumber, kimchi, Chinese pear, egg, onion and mustard. Sprinkle with sesame oil and ice cubes (by preference).
- 잘먹겠습니다 (Jal-mcuk-get-seump-ni-da)! Let’s dig in!