Bibim Naengmyeon (Korean Spicy Cold Noodles)

Tested Recipe with Slight Adjustment Adapted from www.beyondkimchee.com

 

 

Ingredients: (serves 4)

560g naengmyeon noodles

Sauce:

¼ cup water

2 tbsp light soy sauce

½ cup diced apple

½ cup diced pineapple

¼ medium onion (peeled and diced)

1 clove garlic

½ cup gochugaru (Korean hot pepper flakes)

2 tbsp rice vinegar

2 ½ tbsp demerara sugar

1 ½ tbsp honey

1 tbsp extra virgin sesame oil

¼ tsp ginger powder

½ tsp mustard powder

½ tsp salt

1 ½ tsp toasted white sesame seeds

Toppings:

½ cucumber (cut in half, seeded and thinly sliced diagonally)

¼ radish (cut into ½-inch wide 2-inch long thin strips)

½ tbsp salt

1 tbsp caster sugar

1 tbsp rice vinegar

2 soft boiled eggs (cut in half)

1 tbsp toasted white sesame seeds

Preparation Instructions:

  1. To make the sauce:
  • Combine ¼ cup water and 2 tbsp of light soy sauce in a pan and bring to a boil. Remove from heat and set aside to cool.
  • In a blender combine apple, pineapple, onion and garlic, puree until smooth.
  • Return to the soy sauce in a pan, add the fruit puree and the rest of the sauce ingredients. Mix well. Transfer to an airtight container and chill in the fridge for 1 day before using.
  1. To make topping:
  • Toss the radish strips with salt, sugar and vinegar and set aside for 20 minutes. Rinse and squeeze out extra moisture.
  1. To cook noodles:
  • Boil water in a pot and add noodles and cook for 4 minutes. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy water until the noodles are very cold.
  • Make four one-serving size mounds, placing in a colander to drain.
  1. To serve:
  • Place one serving of the noodles in a large bowl and top with 3 tbsp of sauce, place cucumber and radish slices on top, and top with half soft boiled egg and garnish with toasted white sesame seeds.

 

 

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