BIBIM NAENGMYEON

When a heatwave hits Berlin, the only thing in my mind is Bibim Naengmyeon! Bibim Naengmyeon (Spicy cold noodles) is a perfect summer dish in Korea. It’s cold, spicy, sweet and tangy. Super refreshing, makes my mouth watery even just describing this dish. As with Bibimbap , the words “Bibim (mixed)” often project “SPICY” because you gotta mix them with the spicy sauce which is Gochujang based. There is also another version of cold noodle with icy cold beef broth- called Mul Naengmyeon. This one is totally different taste which is plain. So there is two types of people in Korea-비냉파 (Binaeng-pa) & 물냉파 (Mulnaeng-pa).

I am Binaeng-pa since 1988. So I would like to share this recipe with you. Oh by the way this recipe is vegan version ;)

Ingredient

• 350g/12.3 ounces dried naengmyeon noodles (Korean buckwheat noodles)

• 5 cups water (*see note)

• 50g Korean radish (or daikon, pink radish), thinly sliced or julienned

• 50g Asian pear (or Bosc pear), thinly sliced or julienned

• 60g cucumber, seeds removed, thinly sliced or julienned

• 1 hard boiled egg, halved

• 1 Tbsp roasted sesame seeds

• A dash of sesame oil

Bibim sauce

• 20g puréed apple

• 20g puréed Asian pear (or Bosc pear)

• 20g brown onion

• 62g water

• 3 Tbsp gochugaru Korean chilli flakes

• 2 Tbsp sugar

• 1 Tbsp roasted sesame seeds

• 1 Tbsp gochujang Korean chilli paste

• 1 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 Tbsp minced garlic

• 1 tsp sesame oil

• 1 tsp fine sea salt

  Radish pickle

• 2 Tbsp white sugar

• 3 Tbsp apple vinegar

• 1 Tbsp salt

• 1 bunch red radish

• 1 tsp gochugaru

Method

• Thinly slice the red radishes and sprinkle sugar and apple vinegar and add sea salt. Set aside around 30 mins until the red radish get soften. Squeeze out excessed water then sprinkle gochukaru. Cover and refrigerate.

• Combine all the bibim sauce ingredients and blend until pureed.

• Cook the noodles in boiling water around 3 mins (or more if you prefer soft noodles. Drain the water and rinse the noodles under cold running water properly. Drain the water quickly and divide the noodle portion for serving. Transfer the noodles into a serving bowl.

• Add the bibim sauce on top. Place the radish pickles and sliced cucumber (and boiled egg if you are not vegan) on top of the noodles. Serve immediately before the noodles stick together ;)