Photograph of the finished Bibim naengmyeon

Korea · Mì lạnh trộn cay Bibim naengmyeon

Bibim naengmyeon

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Naengmyeon (cold noodles) Naengmyeon (cold noodles) 1.1 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.7 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Pear Pear 1
  • Photograph of Cucumber Cucumber 2
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz

Method

  1. 1 Puree some pears with garlic, mix with gochujang, chili powder, vinegar, sugar, and sesame oil, and refrigerate for 20 minutes.
  2. 2 Boil the eggs for 9 minutes, then soak them in ice water and cut them in half.
  3. 3 The cucumber and the remaining pear are sliced into thin strips and chilled to maintain their crispness.
  4. 4 Boil naengmyeon noodles for exactly 3 minutes, rinse thoroughly under cold running water, and squeeze out the excess starch.
  5. 5 Mix the noodles thoroughly with the sauce, arrange the pear, cucumber, and egg on top, then sprinkle with roasted sesame seeds.
Start cooking