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Bibim Naengmyeon (Korean Spicy Cold Noodles)

Bibim Naengmyeon is a perfect way to beat the summer heat! It’s cold, spicy, sweet and tangy. Everything you need is all in one bowl!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings: 2
Calories: 1020 kcal
Course: Main Course
Cuisine: Korean

Ingredients

MAIN
  • 350 g dried naengmyeon noodles (Korean buckwheat noodles)
  • 150 g beef brisket (*see note above)
  • 5 cups water (*see note above)
  • 50 g Korean radish (or daikon, pink radish), thinly sliced or julienned
  • 50 g Asian pear ( or Bosc pear) thinly sliced or julienned
  • 60 g English cucumber (seeds removed, thinly sliced or julienned)
  • 1 hard boiled egg (halved)
  • 1 Tbsp toasted sesame seeds
  • 1 dashA dash of roasted sesame seeds toasted sesame seeds
BIBIM SAUCE
  • 20 g Asian pear
  • 20 g brown onion
  • 1/4 cup reserved beef broth (or water) from step 1 below (*see note above)
  • 3 Tbsp Korean chili flakes (gochugaru)
  • 2 Tbsp raw sugar
  • 1 Tbsp toasted sesame seeds
  • 1 Tbsp Korean chilli paste (gochujang)
  • 1 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp minced garlic 
  • 1 tsp sesame oil
  • 1 tsp fine sea salt
RADISH PICKLE SAUCE (MIX THESE TOGETHER AND MICROWAVE IT FOR 30 TO 40 SECONDS TO MELT THE SUGAR)
  • 2 Tbsp white sugar
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp water

Instructions

    Cup of Yum
  1. Soak the brisket in a bowl of water and set aside for 20 mins to draw the blood out. Drain the water. Add the water (5 cups) and the brisket into a medium to large pot, cover with the lid and boil them over high heat. Skim off any scum that forms. Once the water starts to rolling boil, reduce the heat to low-medium. Simmer until the brisket is tender and cooked (I boiled them for 1 hour total. This should result in about 3 cups of broth.) Take out the meat onto a plate. Cool down the meat and the broth for 30 mins. Cut off any stringy fats and thinly slice the brisket.
  2. Soak the radish in the radish pickle sauce. Set aside until the radish is softened (about 20 mins). Cover and refrigerate until you need them. FYI, the longer you pickle, the less bitter the radish becomes.
  3. Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed.
  4. Cook the noodles in boiling water until soften (about 2 to 3 mins). Stir often during boiling. The noodle texture should be chewy and bouncy. Drain the water and rinse the noodles under cold running water a couple of times to cool down. Drain the water quickly and divide the noodle portion for serving. Place the mound of noodles into a serving bowl.
  5. Place the sliced beef, radish pickles, cucumber, pear and boiled egg on top of the noodles. Add the bibim sauce on top. Drizzle some sesame oil and sparingly sprinkle roasted sesame seeds. (Refer above pictures for decoration ideas.) Serve immediately.

Notes

  • * 1 Tbsp = 15 ml, 1 Cup = 250ml

Nutrition Information

Calories 1020kcal (51%) Carbohydrates 194g (65%) Protein 23g (46%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 139mg (46%) Sodium 1996mg (83%) Potassium 735mg (21%) Fiber 10g (40%) Sugar 31g (62%) Vitamin A 3720IU (74%) Vitamin C 11.2mg (12%) Calcium 208mg (21%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 1020

% Daily Value*

Calories 1020kcal 51%
Carbohydrates 194g 65%
Protein 23g 46%
Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 139mg 46%
Sodium 1996mg 83%
Potassium 735mg 16%
Fiber 10g 40%
Sugar 31g 62%
Vitamin A 3720IU 74%
Vitamin C 11.2mg 12%
Calcium 208mg 21%
Iron 5.4mg 30%

* Percent Daily Values are based on a 2,000 calorie diet.