Korean Bibim Naengmyeon

Chilled Buckwheat Noodles with Spicy Sauce

An invigorating Korean dish featuring cold buckwheat noodles, crisp vegetables, and a tangy, spicy sauce.

45 min
4
Intermediate

Ingredients

For the Noodles

400g buckwheat noodles

Iced water

For the Sauce

4 tbsp gochujang (Korean red pepper paste)

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp sugar

2 garlic cloves, minced

1 tbsp sesame oil

1 tbsp water

For the Toppings

1 cucumber, julienned

1 small Korean pear, julienned

4 hard-boiled eggs, halved

2 green onions, finely chopped

For Garnishing

Sesame seeds

Fresh mint or perilla leaves

Preparation

Preparing the Sauce

Combine Ingredients

In a bowl, combine the gochujang, soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and water.

Mix

Mix well until smooth.

Set Aside

Set aside for flavors to meld.

Prepare the sauce a day ahead to enrich the flavors.

Preparing the Noodles

Cook Noodles

Cook buckwheat noodles according to package instructions.

Rinse

Drain and rinse under cold water to stop cooking.

Chill

Submerge noodles in iced water to chill, then drain well before serving.

Ensure noodles are thoroughly chilled for optimal texture.

Cooking Process

Noodle Chilling

Submerge in iced water for 3-5 minutes.

Sauce Blending

Whisk ingredients until fully integrated.

Vegetable Prep

Julienne cucumber and pear thinly for a crisp texture.

Plating & Serving

Korean Bibim Naengmyeon

FaUtensils

Plating & Serving

Arrange noodles in bowls, topped with vegetables, egg halves, and drizzle with spicy sauce.

Sauce Pairings

Spicy Gochujang Sauce

Tangy and spicy

Extra Soy Sauce

For additional seasoning

Garnishes & Accompaniments

Sesame seedsFresh mint or perilla leaves

Perfect Sides

Kimchi

Pickled radishes