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Bibim Naengmyeon ( Korean Spicy Cold Noodles )

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Bibim Naengmyeon (Spicy cold noodles) is a perfect way to beat the summer heat! It’s cold, spicy, sweet and tangy. Everything you need is all in one bowl !




One of my favourite ways of beating the summer heat is having Bibim Naengmyeon (비빔냉면). If you translate these words in plain English, it means ‘cold mixed noodles’.
As with Bibimbap (Korean mixed rice), the words “Bibim (mixed)” often project “SPICY” even though it is not necessarily the case all the time. So, Bibim Naengmyeon is often described as Korean spicy cold noodles.
A lot of Koreans love eating Bibim Naengmyeon in summer because it’s served cold. Sometimes, it’s even served with shredded ice made with beef broth. For sure, you will be forgetting that it’s summer while you’re eating these noodles. 
Bibim Naengmyeon is served with spicy chilled bibim sauce along with sweet, tangy and crunchy radish pickles and sweet, juicy and crispy Asian pear. Seriously, who can say no to this combination?!





INGREDIENTS FOR BIBIM NAENGMYEON (2 LARGE 0R 3 MEDIUM SERVINGS)

MAIN

·     350g/12.3 ounces dried naengmyeon noodles (Korean buckwheat noodles)
·     150g/5.3 ounces beef brisket (*see note)
·     5 cups water (*see note)
·     50g/1.8 ounces Korean radish (or daikon, pink radish), thinly sliced or julienned
·     50g/1.8 ounces Asian pear (or Bosc pear), thinly sliced or julienned
·     60g/2.1 ounces English cucumber, seeds removed, thinly sliced or julienned
·     1 hard boiled egg, halved
·     1 Tbsp roasted sesame seeds
·     A dash of sesame oil

BIBIM SAUCE

·     20g/0.7 ounces Asian pear
·     20g/0.7 ounces brown onion
·     1/4 cup reserved beef broth (from step 1 below) or water (*see note)
·     3 Tbsp Korean chilli flakes (gochugaru)
·     2 Tbsp raw sugar
·     1 Tbsp roasted sesame seeds
·     1 Tbsp Korean chilli paste (gochujang)
·     1 Tbsp soy sauce
·     1 Tbsp apple vinegar
·     1 Tbsp minced garlic
·     1 tsp sesame oil
·     1 tsp fine sea salt

RADISH PICKLE SAUCE (MIX THESE TOGETHER AND MICROWAVE IT FOR 30 TO 40 SECONDS TO MELT THE SUGAR)

·     2 Tbsp white sugar
·     3 Tbsp apple vinegar
·     2 Tbsp water
* 1 Tbsp = 15 ml, 1 Cup = 250ml

HOW TO MAKE BIBIM NAENGMYEON

1.Soak the brisket in a bowl of water and set aside for 20 mins to draw the blood out. Drain the water. Add the water (5 cups) and the brisket into a medium to large pot, cover with the lid and boil them over high heat. Skim off any scum that forms. Once the water starts to rolling boil, reduce the heat to low-medium. Simmer until the brisket is tender and cooked (I boiled them for 1 hour total. This should result in about 3 cups of broth.) Take out the meat onto a plate. Cool down the meat and the broth for 30 mins. Cut off any stringy fat and thinly slice the brisket.

2. Soak the radish in the radish pickle sauce. Set aside until the radish is softened (about 20 mins). Cover and refrigerate until you need them. FYI, the longer you pickle, the less bitter the radish becomes.
3. Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed.

4. Cook the noodles in boiling water until softened (about 2 to 3 mins). Stir often during boiling. The noodle texture should be chewy and bouncy. Drain the water and rinse the noodles under cold running water a couple of times to cool down. Drain the water quickly and divide the noodle portions for serving. Place the mound of noodles into a serving bowl.

5. Place the sliced beef, radish pickles, cucumber, pear and boiled egg on top of the noodles. Add the bibim sauce on top. Drizzle some sesame oil and sparingly sprinkle roasted sesame seeds. (Refer above pictures for decoration ideas.) Serve immediately.



TIPS – HOW TO EAT BIBIM NAENGMYEON

1.   Cut through the noodles with kitchen scissors a couple of times to make them easier to mix and eat.
2.   If you want to dilute the spiciness or want to give some moisture to the noodles when you eat, you can pour in some reserved beef broth from step 1. This broth can be added in cold or warm. You can even freeze this broth in ice cube trays and eat the noodles extra cold!
3.   At a restaurant, they have yellow mustard paste and vinegar on standby at the table. If you want an extra spice kick or zing, you can add a small spoonful of these on the noodles.



NOTE

·         Step 1 to 3 can be done ahead of time (i.e. a day before noodle assembly). This helps develop more flavour in the sauce and keep them chilled longer. Also, it makes the workload “seem lighter” as the work is done over 2 days.
·         A classic version of bibim naengmyeon sauce is made with beef brisket broth or bone broth. However if you have a particular dietary requirement, you can skip the meat/broth together. Just use water. Though I find that sauce made with broth gives more depth of flavour and it is less spicy than the sauce made with water.
·         Any leftover broth can be used for other Korean cooking. It’s particularly suitable as a soup base. (e.g. Korean rice cake soup)




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