As most of you know, I was in Dallas last week spending time with friends and family. . particularly my mother, who is having a kidney transplant today. And my sister, Grace, is the donor. Today, my mother and sister are going through a surgery that will change their lives. The two most important women in my life are in the hospital, lying on an operation table.
My sister’s selflessness, love, courage and strength is unbelievable. She amazes me.
While I was in Dallas, the high was 104 at one point, maybe 106 but felt more like 110 degrees. So, it was hot to say the least. For us, that immediately means making Naeng Myun or cold noodles. Naeng myun is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles that is typically topped with an egg, sliced meat and vegetables, in a savory, vinegary ice-cold broth. This type is called Mul Naeng Myun and is especially enjoyed on hot, summer days.
My mom and I were cooking in the kitchen. Standing side by side. This time, as I do all the time now, I was attentively listening and doing everything she told me to do. When I was younger, I never wanted to learn how to make Korean food. Today, my mom tells me to stop buying the dry naeng myun noodles and to buy the frozen kind instead.
“They taste much better” she said. So much so, she went to a completely different Korean market to make sure she could get the frozen noodles. And today, we had a chance to make – a version- of my aunt’s Bibim sauce, so Bibim Naeng Myun it was! And don’t worry, it’s cold so you can still slurp up some delicious noodles. Maybe it was the heat from that hot, summer day last week but we didn’t make the noodles extremely spicy– you can add as much bibim sauce as you want- we/I opted for medium to mild heat.
So, I wanted to share this recipe with you all today. . this recipe that my mom and I made together. . and ask that you pray and send positive thoughts to my mother and sister today and that the transplant surgery goes well.
Thank you. From the bottom of my heart.
Here are the noodles. Do my mom proud and try the frozen ones.
When you take them out of the package, they will be shaped in bundles. You simply remove from the package and allow the noodles to thaw.
Then, you will need to loosen up all the noodles so that when you boil them, they don’t stick together.
If you’ve never made Bibim Naeng Myun before on your own, you’re in for a treat. Most people who like this dish, prefer it a certain way; really spicy or the perfect balance of sweet and spicy. There are also various ways of making this dish. My mom likes to add a little of mul naeng myun broth/soup to the bowl at the end – right before serving- to mix in together with everything. This step can be skipped and the mul naeng myun broth/soup omitted. As you become more familiar with this recipe, you will soon be making your own version of Bibim Naeng Myun- just the way you like it!
I hope you enjoy.
Bibim Naeng Myun (Spicy Cold Noodles)
Ingredients
Bibim Sauce:
- 2 tablespoons low sodium soy sauce
- 1/4 cup blended Fuji apple
- 1/4 cup blended pear
- barely 1/4 cup blended onion
- ½ cup water
- 1/4 cup crushed hot pepper gochugaru
- 2 tablespoons hot pepper paste gochujang + more if you want it spicier
- 1 tablespoon fresh minced garlic
- 1 tablespoon sesame seeds
- 1 tablespoon sesame seed oil
- 1 tablespoon brown rice vinegar
- 1 tablespoon honey
For the Naeng Myun:
- 16 oz package frozen naeng myun buckwheat noodles
- thinly sliced cucumbers use a mandolin slicer
- thinly sliced kimchi
- 1-2 packages instant mul naeng myun broth/soup purchase this at the Korean market. *see note below
- sesame oil
- brown rice vinegar
- 2 hard boiled eggs; cut in half lengthwise
- sesame seeds
Instructions
- Blend together all of your ingredients (EXCEPT the sesame seed oil, brown rice vinegar and honey) either in a food processor or blender. Pour out into a container and let sit/marinate in the refrigerator for 3 to 4 hours.
- Remove the frozen noodles from the package and let sit to thaw out. This should only take an hour or so. Once the noodles are completely defrosted, separate them to ensure they do not stick together when cooking.
- Prepare/slice the cucumbers and kimchi. Set aside.
- Boil the noodles according to package directions; usually only 4 minutes or so. During the last minute of cooking, prepare an ice bath for the noodles. Drain the noodles and wash them thoroughly and transfer to an ice bath so the noodles stop cooking. Set aside.
- Remove the bibim sauce from refrigerator and mix in (by hand) the sesame seed oil, brown rice vinegar and honey.
- Combine and mix the noodles and the bibim sauce together in a big bowl. I usually wear plastic gloves and do this by hand. (Alternatively, you can serve the noodles and a dollop of bibim sauce into each bowl and have each person mix separately.)
- Portion out the noodles into each serving bowl, pour in a little of the cold instant mul naeng myun soup/broth (*only if desired), top with the cucumbers and kimchi. Lightly drizzle on a touch of sesame seed oil, brown rice vinegar if desired, and top with a hard boiled egg and sprinkle on some sesame seeds. Enjoy!!
Allison (Spontaneous Tomato) says
August 13, 2013 at 9:07 amSending good thoughts your way and for your mom and sister! I hope all goes smoothly.
p.s. Naengmyon is the best! And I always make it with storebought noodles/broth too (and add my own bibim sauce, etc), but then I always feel guilty about not figuring out how to make more of it from scratch… you and your mom just made me feel a lot better about my naengmyon-making methods! 🙂
hipfoodiemom says
August 13, 2013 at 10:59 pmHi Allison,
Thank you!! the surgery was a success, hooray! and yes! I used to be the same way.. .and then my mom of all people- who you would think would be very old school with Korean cooking, tells me to use/buy the instant soup broth! She’s like- who has time to make it from scratch all the time?! 😛
Ash- foodfashionparty says
August 13, 2013 at 10:15 amA very nice cold noodle recipe. In fact I have never tried cold noodles and this looks yummy.
hipfoodiemom says
August 13, 2013 at 10:56 pmThank you Ash! Hope you give these a try. . if you’re a fan of Korean food, these are a must try.
Nancy @ gottagetbaked says
August 13, 2013 at 10:24 amWhat an amazing experience to share with your mom – there’s something so special about learning family traditions and recipes. I was just thinking about you guys this morning and lo and behold, here’s the post, telling me that your mom and sister are in surgery today. I just know that everything is going to go smoothly and they’ll be at home recovering before we know it. I’m sending all of you big hugs and lots of love, dear Alice!
hipfoodiemom says
August 13, 2013 at 10:55 pmThank you so much Nancy! I know you are recovering from a huge weekend yourself. . (loved all the photos by the way; you and your sister are beautiful). . so thank you so much for checking in, thinking about us and sending virtual hugs!! Can you believe we will see each other next month?!
Paula @ Vintage Kitchen Notes says
August 13, 2013 at 12:22 pmIt´s the sweetest image right now to picture you and your mom cooking side by side Alice. We´re all thinking about you and praying for you, my mom included. Stay strong my friend and you know we´re here if you need something.
hipfoodiemom says
August 13, 2013 at 10:52 pmPaula,
your support, emails, prayers and well wishes have been SO wonderful. means SO so much to me. From the bottom of my heart, thank you my dear friend!
Linda | The Urban Mrs says
August 13, 2013 at 1:57 pmCooking with mom is always something I look forward to, and there’s always something to learn from there. Sending you good thoughts for your mom and sis! Speaking of bibim naeng myun, it’s definitely something I need now…
hipfoodiemom says
August 13, 2013 at 10:50 pmThank you Linda!. . hoping for many more cooking days with my mom! 🙂
Alice says
August 13, 2013 at 2:18 pmDearest Alice! My thoughts and love are with you and your beautiful family at this time. Thank you for sharing this beautiful recipe. I do love so many of those delicious noodles and often like the style tskuomen (Japanese) or Japchae, it all looks do delicious! Take care, I’m sure it will all be well in the end x
hipfoodiemom says
August 13, 2013 at 10:49 pmThank you so much, Alice!! 🙂
Min says
August 22, 2013 at 12:45 pmUnnie! I wish I had read this earlier. I’m so glad to hear that the surgery was a success! Your mom and sister are so brave. For some reason, when I just type in your page, the most recent post is July 24. I haven’t been checking my Bloglovin until now, and I saw that I missed tons of posts from you. I’m a bit confused.
I’ve never tried frozen naengmyun before! Interesting..I must try it. I’ll be praying for your mom and sister’s quick recovery. Him nae sae yo!
hipfoodiemom says
August 22, 2013 at 1:27 pmHi Min,
Thank you so much!!! Hmmm, that’s so weird! When I do product posts or reviews now, they actually only go under “Product Reviews” so that’s why you are not seeing those on my homepage. . but the most recent post should be from August 21, yesterday, on the homepage. .
Eva says
July 17, 2014 at 6:18 pmI tried this recipe! It is so good & spicy!!! Thank you!!
hipfoodiemom says
July 17, 2014 at 7:09 pmI’m so happy to hear that!! 🙂
HS says
October 9, 2014 at 8:54 amI’m so glad you do this blog to post this and other authentic Korean recipes. I only trust recipes straight from the source who’s from the homeland ;D Can’t wait to try it. I hope Wisconsin’s going well!