Naengmyeon Bibim

Chewy buckwheat noodles tossed in sweet chili sauce.

Ingredients

• 500 g Buckwheat noodles
• 4 tbsp Fermented chili paste
• 3 tbsp Rice vinegar
• 2 tbsp Sugar
• 2 tbsp Sesame oil
• 4 cloves Garlic
• 1 Asian pear
• 1 Cucumber
• 2 Eggs
• 200 g Beef brisket
• 1 tbsp Sesame seeds

Method

1. Make the sauce — Blend the chili paste, vinegar, sugar, garlic, sesame oil and grated pear until smooth.
2. Rest the sauce — Let it sit at least 1 hour so the raw garlic mellows.
3. Cook the noodles — Boil 3 minutes, then rinse under cold running water, rubbing until they squeak and are ice cold.
4. Drain hard — Shake out every drop — water dilutes the sauce.
5. Toss — Mix the noodles with the sauce until evenly coated.
6. Bibim Naengmyeon is ready — Top with cucumber, pear, sliced beef and half an egg.

More Korea recipes

• Bibimbap
• Korean Fried Chicken
• Kimchi Jjigae
• Bulgogi
• Tteokbokki
• Japchae