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 buckwheat noodles; ¼ cup gochujang; 2 tablespoons granulated sugar; 1 ½ tablespoons soy sauce; 1 tablespoon rice wine vinegar; 2 teaspoons sesame oil; 1 teaspoon sesame seeds; 1 to 2 egg; ¼ cucumber

User Reviews

5

4 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 buckwheat noodles Korean-style

yangnyum sauce

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

garnish

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

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Instructions

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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.