Bibim naengmyeon

Ingredients

• buckwheat naengmyeon noodles100g
• gochujang2tbsp
• rice vinegar1tbsp
• sugar1tsp
• soy sauce1tsp
• sesame oil1tsp
• garlic clove minced1 piece
• cucumber julienned30g
• Korean pear sliced30g
• boiled egg.5 piece
• toasted sesame seeds1tbsp

Instructions

1. 1

   Step 1

   Cook 100g of buckwheat naengmyeon noodles in boiling water for 3-4 minutes until tender, then rinse under cold water and drain well.

2. 2

   Step 2

   In a bowl, mix 2 tablespoons of gochujang, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, and 1 minced garlic clove to make the sauce.

3. 3

   Step 3

   Toss the cold noodles with the prepared sauce until evenly coated.

4. 4

   Step 4

   Top the noodles with julienned cucumber (30g), sliced Korean pear (30g), half a boiled egg, and 1 tablespoon of toasted sesame seeds.

5. 5

   Step 5

   Serve immediately chilled, optionally garnished with sliced scallions and a few kimchi pieces on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bibim naengmyeon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.