Bibim-naengmyeon tossed in red gochujang sauce

Intermédiaire

Bibim-naengmyeon (Spicy Cold Noodles)

Name: Bibim-naengmyeon (Spicy Cold Noodles)
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 2 servings Chewy naengmyeon noodles (sweet-potato or buckwheat); 2 tbsp Gochujang; 1 tbsp Gochugaru; 2 tbsp Vinegar; 1.5 tbsp Sugar or plum syrup; 1 tsp Minced garlic; 1 tbsp Sesame oil; 1/2 Cucumber, julienned; 1/4 Asian pear, julienned; 1 Egg, hard-boiled; to finish Toasted sesame seeds

Springy chilled noodles tossed with a fiery, sweet-tart gochujang sauce and crisp vegetables — a bracing, chili-red bowl for a scorching day.

Source

Recette de Korean naengmyeon houses · 🏺 Traditionnel

Hamhung-style cold noodles / 함흥냉면 — The spicy, sauce-tossed bibim-naengmyeon is linked to Hamhung on the northeast coast, where chewy noodles of potato or sweet-potato starch are mixed with a fiery gochujang dressing. It became widespread in the South after the Korean War.

Background on Wikipedia ↗

Watch it being made · 3 videos

FEATR Maangchi Aaron and Claire

⏱ 30 min🍽 2 portions🔥 500 kcal🇰🇷 Corée du Sud🌶️🌶️🌶️

Sans produits laitiersSans fruits à coque

Étapes

Stir the gochujang, gochugaru, vinegar, sugar, garlic and sesame oil into a glossy sweet-hot-sour sauce and let it rest so the flavors meld.
Boil the noodles until just springy, then rinse and scrub them under cold water until icy and chewy.
Drain the noodles very well so they don't dilute the sauce.
Toss the noodles with the sauce in a wide bowl until every strand is coated a deep red.
Pile the cucumber and pear on top and nestle the halved egg alongside.
Finish with sesame seeds and a last drizzle of sesame oil for gloss and aroma.

💡 Astuces

A spoon of icy naengmyeon broth loosens the sauce if you like it a touch soupier.
Plum syrup (maesil-cheong) rounds the heat with a mellow, fruity sweetness.
Chewy Hamhung-style sweet-potato-starch noodles hold the sauce best.