* you can also use natural applesauce here instead
Prep Time50mins
Cook Time4mins
Total Time54mins
Course: Main
Cuisine: Korean
Keyword: bibim naengmyeon, korean bibim guksu, korean food, noodle salad
Servings: 4
Author: Hip Foodie Mom
Ingredients
Korean vegetable side dish:
4cupsblend of shredded Korean radishor Daikon, carrots and cucumber or zucchini
½tablespooncoarse sea salt or kosher salt + more if needed
2tablespoonscrushed Korean red hot pepper powdergochugaru
1½tablespoonsbrown rice vinegar
1½tablespoonsgranulated sugar
1tablespoonsesame seeds
½tablespoonminced garlic
For the bibim sauce:
2tablespoonslow sodium soy sauce
¼cupblended Fuji apple*
¼cupblended pear
¼cupblended onion
¼cupcrushed Korean hot pepper powdergochugaru
2tablespoonsKorean hot pepper pastegochujang + more if you want it spicier
1tablespoonfresh minced garlic
1tablespoonsesame seeds
1tablespoonsesame seed oil
1tablespoonbrown rice vinegar
1tablespoonhoney
For the noodle salad:
1(16 oz) packagenaengmyun buckwheat noodlesfrozen or dry
sesame oil
brown rice vinegar
Korean veggiesabove
mixed greens or lettuce
shredded cucumber
2hard boiled eggs; cut in half lengthwise
sesame seeds
Instructions
Korean vegetable side dish:
Place shredded vegetables in a bowl and sprinkle with the salt. Let sit for 2 to 3 minutes and then using a small separate bowl, mix together the ingredients from the Korean red hot pepper powder to the minced garlic.
Pour the spicy mixture over the shredded vegetables and mix together using your hands. Cover with plastic wrap and let sit in the refrigerator for about 30 minutes. Chilling it for 30 minutes is not mandatory but the vegetables will just taste better after they have had time to marinate in the sauce. I like to serve this vegetable side dish cold.
For the bibim sauce:
Using your food processor, blend together all of the ingredients until completely smooth. Pour sauce into a bowl and let sit while you cook the noodles.
Bring a large pot of water to a boil and cook the naeng myun buckwheat noodles for about 2 minutes. Drain and rinse in very cold water.
Using a large bowl, place your noodles in the bowl and pour the spicy bibim sauce over the top. Combine thoroughly using your hands or tongs.
To assemble: divide noodles among bowls. Drizzle on a little sesame oil and brown rice vinegar (if desired) and top with the Korean vegetable side dish, fresh mixed greens, more shredded cucumbers (optional), a hard boiled egg and sprinkle with sesame seeds. Mix together and enjoy!!