Step 1

In a glass jar or tupperware large enough to fit the cucumber & vinegar, mix all the ingredients thoroughly. Allow to sit in the fridge for 30 minutes.

Step 2

In a medium soup pot, bring water to boil. Add buckwheat noodles & boil for 8 minutes or until soft. Drain water & rinse a few times with cold, icy water. Set aside in a large bowl of iced water or without water set in fridge.

Step 3

In a food processor, toss in all the ingredients for the bibim sauce & process until sauce is smooth. Taste test the sauce & add salt to taste. Set sauce aside & refrigerate.

Step 4

Prepare toppings. Bring a pot of water to boil & poach one egg at a time.

Step 5

Assemble your Bibim Naengmyeon: add noodles to a bowl, ladle in some of the sauce, & top with pickled cucumber, kimchi, poached egg, Asian pear, & sesame seeds.