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5.0 from 6 votes

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

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

Servings: 3
Cuisine: Asian , Vegetarian , Vegan

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined.
  2. Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir.
  3. Boil the noodles until they soften, about 3 minutes.
  4. Drain into a strainer rinse under cold water until the noodles become cold to the touch.
  5. Place the noodles in a large mixing bowl and toss together with the hot pepper sauce (yangnyum) until all the noodles are well coated.
  6. 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.