Spicy Chewy Bibim Naengmyeon (Spicy Cold Noodles)

Ingredients

• Along with pear juice or apple juice, you can use various fruit juices such as pineapple, orange, or kiwi.
• If you like it spicy, substitute half of the chili flakes with Cheongyang chili flakes, or blend about 3 Cheongyang chili peppers and add them if you do not have Cheongyang chili flakes.
• Strain out any fruit or onion pulp and use only the clear juice to keep the sauce smooth and clean.
• Portion the noodles into 1-serving bags or ziplock bags right after buying and store them in the freezer; when needed, take out the frozen noodles and submerge them in water, and they will thaw and separate strand by strand within 1 minute.

Steps

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   1. Add all the spicy sauce ingredients and mix them thoroughly.

   For cold noodles, it is best to use very fine gochugaru, the kind used for making gochujang.

   That way, the sauce turns out fine and smooth.

   Using fruit juice also lets you cut down on sugar and makes the sauce taste much better.

   Along with pear juice or apple juice, you can use various fruit juices such as pineapple, orange, or kiwi.

   Store the prepared sauce in the refrigerator and let it age for 3 days before serving.

   If you like it spicy, substitute half of the chili flakes with Cheongyang chili flakes,

   or blend about 3 Cheongyang chili peppers and add them if you do not have Cheongyang chili flakes.

   Strain out any fruit or onion pulp and use only the clear juice to keep the sauce smooth and clean.

   2. For the seasoned cucumber pickles, split the cucumber lengthwise, scrape out the seeded center with a spoon,

   and slice it diagonally into slightly thick pieces.

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4. 

   3. Add salt and let it pickle for about 20 minutes until limp, then place the cucumber in a cheesecloth and squeeze it firmly so no water remains.

   Squeezing it with all your strength like this gives the cucumber a crunchy texture and makes it delicious.

   4. Add 1 tbsp vinegar and 1/2 tbsp sugar, then toss gently with your hands.

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   5. Cut the radish into long, flat strips.

   6. Just like the cucumber, add salt and let it pickle for about 20 minutes.

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8. 

   7. Drain the liquid released during pickling through a strainer. You do not need to squeeze it firmly like the cucumber.

   8. Add 1.5 tbsp vinegar, 1/2 tbsp sugar, and 1 tsp fine gochugaru,

   then toss gently so the radish absorbs the red chili color.

9. 

   10

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    9. Drop the cold noodles into briskly boiling water and boil for about 30 seconds.

    Cooking times are listed on the noodle package, so check that for reference.

    10. Rub the noodles by hand under running cold water to remove excess starch, then finish by rinsing them in ice water

    to enjoy a chewy noodle texture right through to the end.

    How to separate cold noodles or jjolmyeon:

    Noodles do not always pull apart easily by hand, so you may have spent time rubbing them between your palms

    or picking them apart strand by strand.

    Portion the noodles into 1-serving bags or ziplock bags right after buying and store them in the freezer;

    when needed, take out the frozen noodles and submerge them in water, and they will thaw and separate strand by strand within 1 minute.

    Drain the separated noodles briefly in a strainer, then boil them in boiling water.

Ppunwife's tips

• For cold noodles, it is best to use very fine gochugaru, the kind used for making gochujang. That way, the sauce turns out fine and smooth.
• Using fruit juice lets you cut down on sugar and makes the sauce taste much better.
• Place the pickled cucumber in a cheesecloth and squeeze it with all your strength for a crisp, crunchy bite.
• Rub the noodles by hand under running cold water to remove surface starch, then finish by rinsing them in ice water so they stay chewy throughout the meal.
• Spicy skate is often added as a topping, but you can also use skate sashimi or readily available dried pollack strips tossed in the spicy sauce for a homemade bowl that rivals any noodle specialty shop.
• When mixing, splash in a little broth or water to keep it moist, and serve with prepared yellow mustard or an extra splash of vinegar to suit your taste.

FAQ

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