spicy cold noodles

Bibim Naengmyeon <br>(Korean Spicy Cold Noodles)

cucumber (120 grams)

4.2 oz (120 grams) Korean radish (or daikon) (optional)

3.5 oz (100 grams) thinly sliced beef for hot pot

Korean pear (or Asian/Nashi pear, red apple), to garnish

packs naengmyeon noodles (300 grams) (or somyeon noodles)

eggs,

Generous pinch of toasted sesame seeds, to garnish

(240 milliliters) white vinegar

tbsp sugar

salt

mustard

(960 milliliters) water

beef stock powder (dasida)

tsp sugar

soy sauce

Korean pear (or Asian/Nashi pear, red apple) (140 grams)

yellow onion (70 grams)

green onions (30 grams)

garlic

water

Korean chili paste (gochujang)

Korean chili pepper powder/flakes (gochugaru)

tbsp white vinegar

tbsp toasted sesame oil

Cut the cucumber in half lengthwise. Thinly slice it on an angle. Cut the same amount of radish into 2.5 x 1-inch (6 x 2cm) strips. (If you can't get Korean radish, just go with pickled cucumber.)

To make a pickling liquid, in a small container, add 1 cup (240ml) of white vinegar along with the sugar and salt. Mix thoroughly until the sugar is completely dissolved.  (Optionally, if you want to  add some spicy kick to it, add 1 teaspoon of yellow hot mustard.)

Pour the liquid over the vegetables and toss together. Cover and place it in the fridge for at least 15 minutes.

Pickle Vegetables

Fill your pot with 4 cups (960ml) of water. Bring it to a boil. Add the beef. cook for 1 minute or until no longer pink. Take them out and let cool completely. (If you’re not a big fan of boiled meat, you can get some chadolbagi (thinly sliced beef brisket) and just pan fry it. That will be a good topping, too.)

Skim off the impurities from the top. Reduce the heat to medium-low. Add the Korean beef stock powder, sugar and soy sauce. Simmer for 3 minutes. Cool it down completely and keep it in the fridge to make it cold. (If this still sounds like a hassle, you can totally use a store-bought naengmyeon broth.)

Slice some pear (or red apple) for garnish.

Prepare Toppings u0026 Broth

To a blender, add the roughly chopped pear, onion, green onions, garlic cloves and water. Blend until smooth. Pour that mixture into a mixing bowl.

Add the Korean chili paste, sugar, soy sauce, Korean chili pepper powder/flakes, vinegar, Korean beef stock powder and sesame oil. Give it a good mix. (Optionally, keep it in the fridge for 2 days. It will develop the flavors and taste like the one made by a naengmyeon master.)

Make Sauce

Bring a pot of water to a boil. (Make sure there's enough water in it. ) Once it comes to a boil, add the noodles and cook according to the package instructions. Don't overcook the noodles.

Rinse under cold water. (To enjoy more chewy, bouncy and cold noodles, add some ice there.) Drain well.

Cook Noodles

Add 1/4 cup (60ml) of broth to each bowl. Place the noodles in there. Pour 1/2 cup (120ml) of the spicy sauce over the noodles.

Top with some pear, radish, cucumber, beef, and hard-boiled egg. Sprinkle with sesame seeds. Serve with cold broth on the side. Enjoy!

Assemble

Cold chewy noodles is mixed with a spicy gochujang and kimchi sauce. Top with cucumbers, roasted sesame seeds and seaweed for a tasty cold dish!

Kimchi Bibim Guksu (Korean Spicy Cold Noodles)

kimchi (cut in bite size pieces)

sugar

sesame oil

rice vinegar

gochujang (korean red pepper paste)

garlic (minced)

somyeon (thin wheat noodles)

cucumber

seaweed (optional) (cut in small pieces)

sesame seeds (crushed)

Make sauce by cutting kimchi in smaller pieces. Mince garlic. In a bowl, make your sauce by adding 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon gochujang, 1 minced garlic, and 1 teaspoon soy sauce. Mix sauce well and set aside.

Boil water in a kettle or in a large pot. Add your egg and make sure you take a look at the time ◡̈ If you want a soft boiled egg, it will take 7 minutes. Hard boiled will be 8-9 minutes.

I boil my egg with my somen noodles to make things quicker. Add your somen noodles to the boiling water and cook according to package directions (my noodles take 3 minutes).

Transfer noodles to an ice bath and wash the starch off thoroughly. Strain noodles well to ensure they are chewy. Transfer hard boiled eggs to the ice water as well.

Peel hard boiled eggs and slice in half. Slice cucumber in julienne pieces (thinly sliced cucumbers).

Mix sauce (from Step 1) with the strained noodles. I like to use my hand with a glove to mix throughly.

Top mixed noodles with sliced cucumbers, boiled eggs, and sesame seeds. This is optional but highly recommended; add some roasted seaweed on top. Please enjoy fresh so the noodles are not soggy.

I found this recipe afrer having too much kimchi about a year ago and it has become one of my go-to-hot-weather-dishes!
I've reacently started making my own kimchi, so I'll probably eat it even more now!

I had only eaten the instant version before this recipe. It is easy to make and super yummy!

Seriously only took me 20 minutes and it was so yummy! Definitely making again :)

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