Spicy Cold Buckwheat Noodles — Bibim Naengmyeon Spicy Cold Noodles
Korean cold buckwheat noodles tossed in a sweet-spicy gochujang sauce with cucumber, pear, sliced beef, and a halved boiled egg, finished with sesame seeds and rice vinegar.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g thinly sliced beef with 2 tsp soy sauce, 2 tsp sesame oil, 2 grated garlic cloves, and black pepper; rest 8 minutes. Boil 2 large eggs 8 minutes until jammy, transfer to ice water, peel, halve. Julienne 200g cucumber and 120g asian pear. Whisk gochujang, gochugaru, rice vinegar, brown sugar, remaining soy sauce, remaining sesame oil, and remaining garlic into a smooth sauce. Slice 2 spring onions.
Sear
Heat neutral oil in a wide skillet over high until shimmering. Stir-fry marinated beef in batches to avoid crowding, 90 seconds per batch until deeply browned. Transfer to a plate to cool completely.
Boil
Cook 300g buckwheat noodles in fresh boiling water 4 minutes until just tender. Drain and rinse under cold running water until completely chilled. Drain thoroughly.
Build
Add chilled noodles to the sauce bowl and toss with chopsticks until every strand is evenly coated and glossy.
Plate
Mound noodles into 2 wide cold bowls, arrange cooled beef, cucumber, and pear around the edge of each, slide halved egg on top, scatter spring onion and toasted sesame seeds, and serve immediately.
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