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.

More about "bibim naengmyeon recipes"

BIBIM NAENGMYEON (KOREAN SPICY COLD NOODLES)

2019-05-13 Drain the water quickly and divide the noodle portion for serving. Place the mound of noodles into a serving bowl. Place the sliced beef, radish …
From mykoreankitchen.com
4.9/5 (10)
Total Time 2 hrs
Category Main
Calories 1020 per serving

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 fats and thinly slice the brisket.
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.
Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed.
Cook the noodles in boiling water until soften (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 portion for serving. Place the mound of noodles into a serving bowl.

See details

BIBIM-NAENGMYEON 비빔냉면 (COLD, SPICY, CHEWY NOODLES)

2008-06-03 Make bibim-naengmyeon. Take the icy broth out of the freezer and pour some into each serving bowl. Put some spicy sauce over the noodles. …
From maangchi.com
Category Noodles

See details

BIBIM-NAENGMYEON - COLD SPICY NOODLES - KOREAN KITCHEN

2016-08-27 1. Done. Hard boil the egg in a pan of boiling water for approximately 10 minutes. 2. Done. Fill a large pan with water and bring to the …
From korean.kitchen
Cuisine Korean
Category Noodles,Vegetable
Servings 2
Calories 545 per serving

See details

HOMEMADE BIBIM NAENGMYEON (KOREAN SPICY COLD …

2012-08-07 Instructions. To make the sauce, combine 1/2 cup water and soy sauce in a pan and bring to boil. Remove from heat and set aside to cool. In a blender combine apple, onion, pineapple and garlic, add the 3 tablespoon …
From beyondkimchee.com

See details

SPICY COLD NOODLES (BIBIM NAENGMYEON) RECIPE : SBS …

Place gochujang, rice wine vinegar, garlic, ginger, soy sauce and sesame oil in a bowl, mixing to combine. Add noodles, tossing to coat completely. Divide among serving bowls and top each with ...
From sbs.com.au

See details

BIBIM-NAENGMYEON 비빔냉면 RECIPE | THE TUMMY TRAIN

2019-11-27 Mix 1 cup of cold water with 1 teaspoon sugar in a bowl. This sugar water is for soaking the pear and stopping it from browning. Peel the pear and cut into halves, then remove the core. Roughly chop and set aside half of the pear …
From thetummytrain.com

See details

NAENGMYEON (COLD NOODLES) - KOREAN BAPSANG

2016-07-17 Remove the meat and cool. Discard the vegetables. Cool the broth. Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 …
From koreanbapsang.com

See details

BIBIM NAENGMYEON RECIPE - RECIPES.NET

2021-11-02 Cool down the meat and the broth for 30 minutes. Cut off any stringy fats and thinly slice the brisket. Soak the radish in the radish pickle sauce. Set aside for about 20 minutes until the radish is softened. Cover and refrigerate until needed. Cook the noodles in boiling water for about 2 to 3 minutes until softened. Stir often during boiling.
From recipes.net
5/5 (1)
Category Noodles
Cuisine A
Total Time 2 hrs

See details

RECIPES/BIBIM NAENGMYEON AT MASTER · KEVINFULNESS/RECIPES

Contribute to kevinfulness/recipes development by creating an account on GitHub.
From github.com

See details

BIBIM NAENGMYEON (KOREAN SPICY COLD NOODLES) | RECIPE

May 5, 2017 - How to make classic Bibim Naengmyeon (Korean spicy cold noodles). It's a spicy, sweet and tangy addictive noodle dish that is very popular in summer! May 5, 2017 - How to make classic Bibim Naengmyeon (Korean spicy cold noodles). It's a spicy, sweet and tangy addictive noodle dish that is very popular in summer! Pinterest. Today. Explore. When autocomplete …
From pinterest.com

See details

BIBIM NAENGMYEON | RECIPE CART

1 cup cucumber, thinly sliced 1 cup apple cider vinegar 1 Tbsp agave syrup (or honey) 1 Tbsp soy sauce 1 tsp sesame oil 1 Tbsp sesame seeds 8 cups water 4 servings buckwheat noodles 1 small onion, roughly chopped 3 sprig green onions, roughly chopped 1 small Asian pear or Fuji apple, roughly chopped 2 heaping Tbsp Gochujang (red pepper paste) 3-4 Tbsp Gochugaru (red …
From getrecipecart.com

See details

BIBIM NENGMYUN | KOREAN RECIPE | SPOON FORK BACON

2011-10-28 Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined. Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir. Boil the noodles until they soften, about 3 minutes. Drain into a strainer rinse under cold water until the noodles become cold to the touch.
From spoonforkbacon.com

See details

BIBIM NAENGMYEON 비빔냉면 KOREAN FOOD. EASY RECIPE.

For bibim naengmyeon, slice or julienne the cucumber and do not salt. Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half.
From gofoodfood.cc

See details

SPICY COLD BUCKWHEAT NOODLES (BIBIM NAENGMYEON) RECIPE : SBS …

Combine soy sauce, sugar, vinegar, chilli, mustard and reserved cooking liquid in a bowl and set aside. Cook noodles in a saucepan of boiling water with ¼ tsp salt for 4 minutes or until tender ...
From sbs.com.au

See details

BIBIM NAENGMYEON (KOREAN SPICY COLD NOODLES) - STELLANSPICE

2022-07-22 Beef Broth: Soak the brisket in cold water for 30 minutes. Put the brisket in a instant pot with the garlic, onion, green onion bulb, Korean radish, black peppercorns, and dashida. Pressure cook for 40 minutes. *If you don't have a pressure cooker, you can just boil for 2-3 hours on medium but you'll need to add water as needed.
From stellanspice.com

See details

BIBIM NAENGMYEON - HONEST COOKING

2013-08-29 Add the remaining sauce ingredients and mix thoroughly. Taste, and adjust with more salt, honey, or vinegar. Then, cook the noodles. Bring a pot of water to boil and drop in one bunch of fresh buckwheat noodles. Cook for 40 seconds. Drain and rinse with cold water for thirty seconds until the noodles are chilled.
From honestcooking.com

See details

COLD SPICY MIXED NOODLES, BIBIM NAENGMYEON - CRAZY …

180 min. cooking time: 20 min. total time: 220 min. Naengmyeon is a cold dish made with long, thin noodles. The noodles are made from buckwheat, potatoes or arrowroot flour. This dish is most popular in the summertime in Korea, but is enjoyed year-round as well. There are two varieties of Naengmyeon: Mul (water) and Bibim (mixed).
From crazykoreancooking.com

See details

BIBIM NAENGMYEON RECIPE WITH PHOTOS | POPSUGAR FOOD

2021-12-20 As the noodles cook, put 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sweetener, 1 tablespoon rice wine vinegar, and 1 teaspoon soy sauce into a bowl and mix well. After making ...
From popsugar.com

See details

BIBIM NAENGMYEON (SPICY COLD BUCKWHEAT NOODLES)

2021-11-16 Cook the noodles for 4 minutes, until slightly chewy and elastic. Drain and rinse well with cold water. Divide the noodles among 4 large shallow serving bowls. Spoon about ¼ cup of the bibim sauce over each bowl of noodles. Place the sliced pear, sliced cucumber, pickled radishes, and 2 egg halves on top of the noodles.
From food52.com

See details