Description
This popular summer Korean dish is full of salty and sour pickle flavors and comes packed with nutty buckwheat noodles and a creamy boiled egg on top. What’s not to love!
Ingredients
Scale
Broth
- 4 cups dashi or kombu dashi
- 1-inch piece fresh ginger, peeled and chopped
- 1 garlic clove, chopped
- 2 scallions, white parts only
- 1 cup dongchimi brine
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- Salt to taste
Noodles
- 6oz dried naengmyeon noodles (Korean buckwheat noodles), or Japanese soba noodles
Toppings
- 1 Asian pear, peeled, cored, and thinly sliced
- 1/2 English cucumber, thinly sliced into strips
- 2 hard boiled eggs, cut in half (for vegan: use 2 dried shiitake mushrooms, rehydrated)
- 2oz dongchimi pickles (optional)
Side seasonings (optional)
- Korean mustard paste
- Sugar
- Vinegar
Instructions
- Place all the ingredients for the broth in a pot and bring to a boil. Lower the heat to low, cover and simmer for 30 minutes. Strain and refrigerate until cold. To speed up the process you can place the broth in the freezer for about 30 minutes.
- Cook the noodles by following the instructions on the package. Drain the noodles under cold water a couple of times and let them rest in a bowl of ice cold water for 2-3 minutes.
- Drain the noodles well and divide them among two bowls. Pour the broth over the noodles and finish by adding the toppings.
- Serve with side seasonings (optional).
Notes
Bibim Naengmyeon Sauce
- 3 tablespoons grated Asian pear
- 1 1/2 tablespoon gochujang
- 2 tablespoons gochugaru
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 teaspoon sesame seeds
- 1 teaspoon salt
Directions:
Combine all the ingredients in a bowl and serve.
The sauce will keep for up to 2 weeks in the fridge, in an airtight container.
Nutrition
- Serving Size:
- Calories: 480
- Sugar: 17.9 g
- Sodium: 4437.3 mg
- Fat: 7.1 g
- Saturated Fat: 2 g
- Carbohydrates: 87.1 g
- Fiber: 2.8 g
- Protein: 22 g
- Cholesterol: 187.7 mg
