Korean Spicy Cold Buckwheat Noodles (Bibim Naengmyeon) Recipe
Prepare a refreshing bowl of Korean Spicy Cold Buckwheat Noodles, also known as Bibim Naengmyeon, with this easy-to-follow recipe.
Equipment
- 1 Pot For boiling noodles
- 1 Large mixing bowl For mixing sauce and noodles
Ingredients
- 200 g Buckwheat noodles
- 1 Cucumber Julienned
- 1 Carrot Julienned
- 2 Hard-boiled eggs Sliced
- 3 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
Instructions
- Cook the buckwheat noodles in boiling water for 3-5 minutes, or until tender. Drain and rinse under cold water.
- In a large mixing bowl, combine gochujang, sugar, soy sauce, rice vinegar, and sesame oil to make the sauce.
- Add the cold noodles to the sauce and mix well until the noodles are evenly coated.
- Serve the noodles in individual bowls and top with julienned cucumber, carrot, and sliced hard-boiled eggs.
Notes
Feel free to adjust the spiciness by adding more or less gochujang. You can also add sliced pear or radish for extra freshness.
Nutrition
Serving: 250gCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 6gSaturated Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 350mgFiber: 5gSugar: 10gVitamin A: 175000IUVitamin C: 8.4mgCalcium: 600mgIron: 0.5mg
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