Sweet and Spicy Crisp Bibim Naengmyeon (Spicy Cold Noodles)

Ingredients

• Instead of peeled garlic, you can use 2 tbsp of minced garlic, and for ginger, 1 tsp of minced ginger.
• If you make a large batch and divide it into portions in the refrigerator, it easily keeps for one or two months.

Steps

1. Make the spicy cold noodle sauce

   

   

   

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   When sauce includes fruit like onion, pear, or apple, the flavor becomes deep and rich, making it much more delicious.

   Prepare 1/4 onion, and instead of adding fresh fruit, use 2 tbsp of green plum syrup (maesil-cheong) for that fruity flavor.

   Finely blend the onion, garlic, and ginger together with the liquid sauce ingredients: 4 tbsp regular soy sauce (jin-ganjang) and 4 tbsp brewed vinegar.

   Instead of peeled garlic, you can use 2 tbsp of minced garlic, and for ginger, 1 tsp of minced ginger.

   

   

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   Combine the blended ingredients with the rest of the sauce ingredients and mix thoroughly.

   

   

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   After blending and aging for 2 to 3 days, the gochugaru blooms and the seasonings meld together, giving the sauce a lovely color and a thicker consistency.

   A deep umami flavor also develops during aging, so it tastes much better enjoyed after aging rather than right away.

   If you make a large batch and divide it into portions in the refrigerator, it easily keeps for one or two months.

2. Make the radish kimchi (naengmyeon radish)

   

   

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   Thinly julienne the Korean radish (mu) into bite-sized pieces.

   

   

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   Add 1 tsp of salt and let it pickle for 20 minutes.

   Discard the released liquid. You do not need to squeeze it out tightly.

   

   

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   Add 2 tbsp vinegar, 1 tbsp sugar, and 1 tsp fine gochugaru (Korean chili flakes), then gently toss by hand so the seasoning absorbs and gives it color, and the radish kimchi is ready.

3. Make the seasoned cucumber

   

   

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   Cut 1 cucumber in half lengthwise and thinly slice it diagonally.

   

   

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   Add 1/2 tsp of salt and pickle for 20 minutes, just like the radish.

   Squeeze out the moisture tightly for a chewy texture.

   

   

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   Add 1 tbsp vinegar and 1/2 tbsp sugar to the cucumber and gently toss to finish the seasoned cucumber.

   It is great to make the naengmyeon radish and seasoned cucumber ahead of time and keep them chilled in the refrigerator before eating.

4. Make the bibim naengmyeon

   

   Now that all the ingredients are ready, let's make bibim naengmyeon. I just prepared boiled eggs and naengmyeon noodles additionally.

   

   If naengmyeon or jjolmyeon noodles are frozen, soaking them in water will naturally loosen the strands.

   

   

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   Add the naengmyeon noodles to vigorously boiling water and boil for about 30 seconds while stirring.

   Because they are made with starch, they are thin and cook much faster than thin wheat noodles (somyeon), so you must stir them constantly as soon as you put them in.

   

   

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   Gently shake the noodles under running water, and once the heat has dissipated, rub them with both hands to wash off the starch.

   If you rub them while they are still warm and limp, the noodles will snap and break.

   If you want them even bouncier, rinse them in ice water at the end and squeeze out the moisture tightly.

   

   

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   Place the noodles in a cold noodle bowl, top with radish kimchi, seasoned cucumber, 3 to 4 tbsp of the sauce, and a boiled egg, then finish with toasted sesame oil or crushed toasted sesame seeds.

5. Complete

   

   The bibim naengmyeon is complete.

   There is no meat, but it is plenty delicious made this way.

   You can add store-bought cold noodle broth (naengmyeon broth) or water kimchi broth to mix it up nice and moist.

   

   Since this sauce is not overly tangy, you can mix it once and then add more vinegar or prepared yellow mustard to taste.

   The cucumber has a delightfully chewy, crunchy bite, and it is perfectly delicious eaten just as it is without adding any other seasonings.

   

   My mouth was watering the entire time I was taking photos.

   I mixed it and devoured it right away.

   Make this bibim naengmyeon sauce now and keep it stocked in your fridge.

Ppunwife's tips

• If you rub the noodles while they are still warm and limp, they will snap and break.
• If you want them even bouncier, rinse them in ice water at the end and squeeze out the moisture tightly.
• Since this sauce is not overly tangy, you can mix it once and then add more vinegar or prepared yellow mustard to taste.

FAQ

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