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Bibim Naeng Myun (Spicy Cold Noodles)

Please note the time recommended for the bibim sauce. The longer you allow the sauce to sit, the better it will taste. If you don't have an apple or pear on hand, use 2 tablespoons (or more; depending on how sweet you want the sauce) of sugar. This is my vegetarian version of Bibim Naeng Myun.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Main
Cuisine: Korean
Servings: 4
Author: Hip Foodie Mom

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!!