In Korea, spicy cold buckwheat noodles (Bibim Naengmyeon) are as popular as the cold buckwheat noodle soup (Mul Naengmyeon) that I posted last time. I got many requests for this and mul naengmyeon over the years. Finally, I can post both of those two good recipes in a row, so I am very happy. Bibim means mixing something, naeng means cold, and myeon means noodle. We use the same toppings as mul naengmyeon: pickled radish, pickled cucumber, meat, hard-boiled egg, and Asian pear. An easy way to make this dish is to buy a package that has the noodles and sauce. However, if you make this the authentic way, it takes time and effort. Of course, the taste can’t be beat, plus it is healthier to make food at home. You can freeze the sauce and use it later. Summer is gone, but I hope you will enjoy this as much as I did.
Yield: 4 Cups
Short Korean Lesson
- ToGgi (토끼) = Rabbit
- GoYangI (고양이) = Cat
- Buckwheat Noodles for NaengMyun
- Some Cooked Beef (2 Pieces for each Serving)
- Some Hard Boiled Eggs (Half Piece for Each Serving)
- 1 Asian Pear (3 Slices for Each Serving)
- Some Pickled Radish
- Some Pickled Cucumber (4 Pieces for Each Serving)
- ½ Cup Asian Pear
- ¼ Cup Onion
- 6 Garlic Cloves
- 1 Green Onion
- 1 Hot Pepper
- ⅓ Cup Red Pepper Powder
- 2 Tbsp Red Pepper Paste
- 3 Tbsp Brown Sugar
- 3 Tbsp Honey
- 1 tsp Salt
- 1 Tbsp Sesame Seeds
- ½ Cup Crushed Pineapple from a Can
- ⅛ Cup Korean Cider or Ginger Ale
- ¼ Cup Vinegar
- 2 Tbsp Soy Sauce
- 3 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Optional)
Prepare ½ cup worth of an Asian pear, ¼ cup worth of an onion, 6 garlic cloves, 1 green onion, and 1 hot pepper. Chop them into chunks so that it is easier to grind them.
In a mixer, add the prepared vegetables, fruits, and the rest of the ingredients for the sauce except the sesame seeds: ⅓ cup red pepper powder, 2 Tbsp red pepper paste, 3 Tbsp brown sugar, 3 Tbsp honey, 1 tsp salt, ½ cup crushed pineapple from can, ⅛ cup Korean cider or ginger ale, ¼ cup vinegar, 2 Tbsp soy sauce, 3 Tbsp sesame oil, and 1 Tbsp cooking wine (optional).
Grind everything together until it become smooth and fine.
Pour the sauce into a glass storage container and add 1 Tbsp of sesame seeds. Mix thoroughly.
Keep the sauce in the refrigerator for at least 1 or 2 days before serving. This way, the flavors in the sauce combine.
Slice some cooked beef thinly. You can cook the beef any way you like, but you can get some ideas from my mulnaengmyeon recipe for cooking beef also.
Cut the hard-boiled egg in half and slice an Asian pear thinly. These also will be used as toppings.
When the broth and toppings are ready, cook the right amount of buckwheat noodles in boiling water for about 2 minutes. Follow the instruction from the buckwheat noodle package you have.
Rinse the cooked noodles in cold water twice and drain the water.
On a serving plate, place some noodles and pour 2-3 spoons of sauce on top.
You can also mix the noodles and sauce before you put the noodles on a plate.
Put some pickled radish on top of the sauce.
Then, garnish it with the pear, pickled cucumber, beef, and egg.
Sprinkle some sesame seeds on it. If you are a vegetarian, you can skip the beef. You can also use an apple instead of the Asian pear if you cannot find Asian pears. Sweet and sour sauce tastes great with the buckwheat noodles and various toppings. I love this dish. Please try it someday and let me know the result. Thanks. 🙂