Bibim Naengmyeon Recipes

BIBIM NAENGMYEON

Bibim Naengmyeon image

Bibim naengmyeon is a dish of very spicy cold noodles best enjoyed on hot summer days but can be served year-round. The sauce in bibim naengmyeon is made primarily with gochujang (Korean red chile paste) and gochugaru (Korean red chile flakes), giving it a very spicy kick while the sugar and vinegar add a sweet tangy counterbalance. This recipe requires minimal equipment and preparation and the sauce can be prepared and refrigerated 2 to 3 days in advance so the flavors meld together. Bibim naengmyeon can be garnished like mul naengmyeon with an egg, pear, radish, cucumbers and meat. Bibim naengmyeon can also be served with a side of cold broth from our mul naengmyeon recipe, a side of juice from store-bought dongchimi (water radish kimchi) or simply as is, for those who love and seek hot, spicy flavors.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 small yellow onion, grated through fine hole on box grater or rasp grater, (about 2 tablespoons)
One 1/4-inch piece fresh ginger, minced (about 1/4 teaspoon)
2 tablespoons minced garlic (about 6 to 7 cloves garlic)
1/3 cup gochujang (Korean red chile paste)
4 tablespoons gochugaru (Korean red chile flakes) or more to taste
4 tablespoons apple cider vinegar
4 tablespoons toasted sesame oil
4 tablespoons soy sauce
4 tablespoons granulated sugar
2 tablespoons rice syrup or honey
24 ounces dried, refrigerated or frozen naengmyeon noodles
2 large eggs
5 ounces Korean radish, sliced 1/8 inch thick (about 1 cup)
Kosher salt
3 teaspoons granulated sugar
1 tablespoon white vinegar
1/2 Korean pear, peeled, cored and cut into 1/8-inch julienne
1/2 hothouse cucumber, cut into 1/8-inch julienne
2 tablespoons toasted sesame seeds, roughly ground in mortar and pestle or spice grinder
Slices of beef shank/brisket from Mul naengmyeon, optional
Toasted sesame oil, for serving

Steps:

For the bibim and naengmyeon: Whisk the onion, ginger, garlic, gochujang, gochugaru, apple cider vinegar, sesame oil, soy sauce, sugar and rice syrup in a medium bowl until combined. Refrigerate until ready to use.
Add the eggs with enough cold water to cover by at least 1 inch to a small saucepan.. Cook over medium heat until the water comes just under a boil, about 8 minutes. Transfer the eggs to an ice bath with a slotted spoon to stop the cooking process. Peel and cut in half vertically. Set aside until ready to use.
Toss the radish with 1 teaspoon salt, 1 teaspoon sugar, and vinegar and mix in a medium bowl until each slice is seasoned and coated. Add more vinegar and sugar if some of the radish tastes more bitter than others. Cover and refrigerate until ready to use.
Whisk the remaining sugar with 1/2 cup water in a small bowl (this helps pears from oxidizing and turning brown). Add the pears and set aside.
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a strainer and rinse in a running bath of cold water, rubbing between fingers and gently massaging in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain and set aside in a strainer until ready to use.
For the toppings: Divide the noodles, sauce, eggs, radish, pear, cucumber, sesame seeds and the meat from the mul naengmyeon if using among 4 large soup bowls and drizzle with sesame oil. Serve immediately.

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