Bibim Naengmyeon – Spicy Cold Korean Noodles

Ingredients

• 200 g Korean noodles (naengmyeon) (Wheat or buckwheat noodles, cooked al dente)
• 1 medium piece Cucumber (Cut into thin julienne)
• 100 g Kimchi (Coarsely chopped)
• 1 clove Garlic (Crushed)
• 1 teaspoon Sugar (To balance acidity)
• 2 tablespoon Soy sauce (Light soy type)
• 1 tablespoon Rice vinegar (Or apple cider vinegar)
• 1 tablespoon Sesame oil (For the sauce)
• 1 teaspoon White sesame seeds (For garnish)
• 2 pieces Eggs (Soft‑boiled, yolk slightly runny)
• 1 tablespoon Chili paste (gochujang) (Korean spicy sauce)

Instructions

1. Cooking the noodles

   Bring a large pot of water to a boil. Add the noodles and cook for 7 minutes until they are slightly firm.

   Time: PT7M

2. Rinsing with cold water

   Drain the noodles, rinse them three times under a stream of ice‑cold water, separating the portions each time to stop cooking and achieve a firm texture.

   Time: PT2M

3. Reserve the noodles

   Transfer the rinsed noodles to a large cold bowl and set aside.

   Time: PT0M

4. Preparing the sauce

   In a bowl, combine the crushed garlic, sugar, soy sauce, rice vinegar, sesame oil and chili paste (gochujang) until a homogeneous sauce forms.

   Time: PT5M

5. Cucumber preparation

   Wash the cucumber, remove the ends and cut into thin juliennes.

   Time: PT2M

6. Kimchi preparation

   Coarsely chop the kimchi into bite‑size pieces.

   Time: PT1M

7. Cooking the soft‑boiled eggs

   Place the eggs in boiling water and cook for 6 minutes. Immediately plunge them into ice water, then peel and cut in half.

   Time: PT6M

8. Assembling the dish

   In each bowl, place the noodles, add the sauce and toss well. Top with cucumber julienne, kimchi, halved egg and sprinkle with white sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g