Bibim-naengmyeon (Spicy Cold Noodles)
A refreshing summer favorite: chewy cold noodles tossed in a sweet-sour-spicy gochujang sauce and topped with crisp cucumber and a boiled egg. Make the sauce ahead and you only need to boil the noodles — one bowl ready in 10 minutes.
Ingredients
Ingredients
- Naengmyeon noodles1 serving
- Boiled egg1/2
- Cucumber1/2
- Gochujang2 tbsp
- Minced garlic1/2 tbsp
- Maesil (green plum) syrup2 tbsp
- Soy sauce1 tbsp
- Vinegar2 tbsp
- Oligo syrup1 tbsp
- Sesame oil1 tbsp
- Sugar1/2 tbsp
- Sesame saltto taste
- Naengmyeon pickled radishas needed (if available)
Directions
- 1
Rub the naengmyeon noodles between your hands to loosen them into separate strands.
- 2
Cut the cucumber into thin strips.
- 3
Combine all the sauce ingredients except the sesame salt and mix well until the sugar dissolves to make the seasoning sauce.
- 4
Bring plenty of water to a boil in a pot, add the noodles, stir with chopsticks, cover and cook for 30-40 seconds, then rinse three or four times in cold or ice water.
- 5
Drain well in a colander and place the noodles in a bowl.
- 6
Pour the seasoning sauce evenly over the noodles.
- 7
Top with the cucumber strips, boiled egg, and sesame salt.
- 8
Serve with pickled radish for naengmyeon on the side.
Tips
If you don't have low-sodium soy sauce, add 1/2 tbsp of regular dark soy sauce to adjust the seasoning.