Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)

Name: Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)
Yield: 3 serving
Ingredients: 8 ounces Korean-style buckwheat noodles; ¼ cup gochujang (Korean hot pepper paste); 2 tablespoons granulated sugar; 1 ½ tablespoons low sodium soy sauce or tamari (premium soy sauce); 1 tablespoon rice wine vinegar; 2 teaspoons sesame oil; 1 teaspoon toasted sesame seeds; 1 to 2 hard boiled eggs, halved; ¼ small hothouse cucumber, julienned

User Reviews

5.0

6 reviews

Excellent

Servings
3
Cuisine
Asian, Vegetarian, Vegan

Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)

Joelle Cantu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

8 ounces Korean-style buckwheat noodles

yangnyum sauce

¼ cup gochujang (Korean hot pepper paste)
2 tablespoons granulated sugar
1 ½ tablespoons low sodium soy sauce or tamari (premium soy sauce)
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon toasted sesame seeds

garnish

1 to 2 hard boiled eggs, halved
¼ small hothouse cucumber, julienned

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Instructions

Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined.
Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir.
Boil the noodles until they soften, about 3 minutes.
Drain into a strainer rinse under cold water until the noodles become cold to the touch.
Place the noodles in a large mixing bowl and toss together with the hot pepper sauce (yangnyum) until all the noodles are well coated.
Divide the noodles into individual bowls and top each with a small pile of cucumber strips, ½ a hard boiled egg and a sprinkle of sesame seeds.