Bibim Naengmyeon (Korean Spicy Cold

Noodles)
Bibim Naengmyeon is a perfect way to beat the summer heat! It’s cold, spicy,
sweet and tangy. Everything you need is all in one bowl!

Prep Time Cook Time Total Time

20 mins 1 hr 40 mins 2 hrs
5 from 6 votes
Course: Main Cuisine: Korean Servings: 2 Calories: 1020kcal
Author: Sue | My Korean Kitchen

Ingredients
MAIN
350 g dried naengmyeon noodles (Korean buckwheat noodles)
150 g beef brisket (*see note above)
5 cups water (*see note above)
50 g Korean radish (or daikon, pink radish), thinly sliced or julienned
50 g Asian pear ( or Bosc pear) thinly sliced or julienned
60 g English cucumber (seeds removed, thinly sliced or julienned)
1 hard boiled egg (halved)
1 Tbsp toasted sesame seeds
1 dashA dash of roasted sesame seeds toasted sesame seeds

BIBIM SAUCE
20 g Asian pear
20 g brown onion
1/4 cup reserved beef broth (or water) from step 1 below (*see note above)
3 Tbsp Korean chili flakes (gochugaru)
2 Tbsp raw sugar
1 Tbsp toasted sesame seeds
1 Tbsp Korean chilli paste (gochujang)
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp minced garlic
1 tsp sesame oil
1 tsp fine sea salt

RADISH PICKLE SAUCE (MIX THESE TOGETHER AND MICROWAVE IT FOR 30 TO 40 SECONDS TO MELT
THE SUGAR)
2 Tbsp white sugar
3 Tbsp apple cider vinegar
2 Tbsp water

Instructions
1. Soak the brisket in a bowl of water and set aside for 20 mins to draw the blood out. Drain the water.
Add the water (5 cups) and the brisket into a medium to large pot, cover with the lid and boil them
over high heat. Skim off any scum that forms. Once the water starts to rolling boil, reduce the heat to
low-medium. Simmer until the brisket is tender and cooked (I boiled them for 1 hour total. This should
 result in about 3 cups of broth.) Take out the meat onto a plate. Cool down the meat and the broth for
30 mins. Cut off any stringy fats and thinly slice the brisket.
2. Soak the radish in the radish pickle sauce. Set aside until the radish is softened (about 20 mins).
Cover and refrigerate until you need them. FYI, the longer you pickle, the less bitter the radish
becomes.
3. Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed.
4. Cook the noodles in boiling water until soften (about 2 to 3 mins). Stir often during boiling. The
noodle texture should be chewy and bouncy. Drain the water and rinse the noodles under cold running
water a couple of times to cool down. Drain the water quickly and divide the noodle portion for
serving. Place the mound of noodles into a serving bowl.
5. Place the sliced beef, radish pickles, cucumber, pear and boiled egg on top of the noodles. Add the
bibim sauce on top. Drizzle some sesame oil and sparingly sprinkle roasted sesame seeds. (Refer
above pictures for decoration ideas.) Serve immediately.

Notes
* 1 Tbsp = 15 ml, 1 Cup = 250ml

Nutrition
Calories: 1020kcal | Carbohydrates: 194g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 139mg |
Sodium: 1996mg | Potassium: 735mg | Fiber: 10g | Sugar: 31g | Vitamin A: 3720IU | Vitamin C: 11.2mg |
Calcium: 208mg | Iron: 5.4mg
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