Korean Food: Spicy Cold Buckwheat Noodles (비빔 냉면) Recipe Video
In Korea, spicy cold buckwheat noodles (Bibim Naengmyeon) is as popular as the cold buckwheat noodle soup.
Ingredients
| Buck wheat noodles | 1 Packet | |
| For the sauce | ||
| Asian pear | 1⁄2 Medium, cut into chunks | |
| Onion | 1⁄4 Medium, cut into chunks | |
| Green onion | 1 , cut into 2 inch pieces | |
| Hot pepper | 1 , cut into 2 inch pieces | |
| Garlic | 6 Clove (30 gm) | |
| Crushed pineapple | 1⁄2 Cup (8 tbs) (canned) | |
| Red pepper powder | 1⁄3 Cup (5.33 tbs) | |
| Red pepper paste | 2 Tablespoon | |
| Honey | 3 Tablespoon | |
| Brown sugar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Sesame oil | 3 Tablespoon | |
| Korean cider/Ginger ale | 1⁄8 Cup (2 tbs) | |
| Cooking wine | 1 Tablespoon (Optional) | |
| Sesame seeds | 1 Tablespoon | |
| For the toppings | ||
| Cooked beef | 1⁄2 Cup (8 tbs), thinly sliced | |
| Pickled radish | 1⁄2 Cup (8 tbs) | |
| Pickled cucumber | 1⁄2 Cup (8 tbs) | |
| Asian pear/Apple pear | 1 Medium, thinly sliced | |
| Egg | 1 Medium (Hard boiled and cut into half) | |
| Sesame seeds | 1 Teaspoon (For garnishing) | |
Directions
MAKING
1. In a blender, grind Asian Pear, onion, garlic cloves, green onion, hot pepper, red pepper powder, red pepper paste, brown sugar, honey, salt, crushed pineapple from a can, Korean cider or ginger ale, vinegar, soy sauce, sesame oil, cooking wine which is optional until the mix becomes smooth and fine.
2. Pour the sauce into a glass storage container and store it in a refrigerator for at least 1 or 2 days. By doing this all the flavors in the sauce combine well.
3. Add sesame seeds and mix well. You will get about 4 cups of the sauce. You can store some in the refrigerator for later use.
4. When the sauce and toppings are ready, cook the right amount of buckwheat noodles in boiling water for about 2 minutes. Rinse the cooked noodles in cold water twice and drain the noodles in water.
FINALIZING
5. In a plate, place the noodles and pour two or three spoons of the sauce on top. (You can also mix the noodles with the sauce in a mixing bowl and then serve the noodles on a plate.
6. Place some pickled radish on top of the sauce. Garnish it with some pickled cucumber, pear, beef and egg. Sprinkle some sesame seeds on top of it.
SERVING
7. Serve immediately and serve cold.
1. In a blender, grind Asian Pear, onion, garlic cloves, green onion, hot pepper, red pepper powder, red pepper paste, brown sugar, honey, salt, crushed pineapple from a can, Korean cider or ginger ale, vinegar, soy sauce, sesame oil, cooking wine which is optional until the mix becomes smooth and fine.
2. Pour the sauce into a glass storage container and store it in a refrigerator for at least 1 or 2 days. By doing this all the flavors in the sauce combine well.
3. Add sesame seeds and mix well. You will get about 4 cups of the sauce. You can store some in the refrigerator for later use.
4. When the sauce and toppings are ready, cook the right amount of buckwheat noodles in boiling water for about 2 minutes. Rinse the cooked noodles in cold water twice and drain the noodles in water.
FINALIZING
5. In a plate, place the noodles and pour two or three spoons of the sauce on top. (You can also mix the noodles with the sauce in a mixing bowl and then serve the noodles on a plate.
6. Place some pickled radish on top of the sauce. Garnish it with some pickled cucumber, pear, beef and egg. Sprinkle some sesame seeds on top of it.
SERVING
7. Serve immediately and serve cold.
Editors Review
This pretty noodle dish looks like summer on a plate! Aeri shows us how to make this Korean spicy cold buckwheat noodles (Bibim Naeng myeon) which is topped with pickled radish, pickled cucumber, corned beef, hard-boiled egg, and Asian pear. An easy way to make this dish is to buy a package of it along with the sauce mix but if you are in no hurry then why take a shortcut? Learn the authentic way of preparing this gorgeous and healthy summer salad. Though this may take time and effort, it’s worth every bite.Chef
