Bibim naengmyeon

Ingredients · 4 servings

• 400 gBuckwheat noodle, dried
• 120 gGochujang
• 60 mlVinegar
• 200 gCucumber, julienned (to serve)
• 2Egg, boiled and peeled (to serve)
• 200 gAsian pear, julienned (to serve)
• 40 gSugar
• 20 gSesame oil
• 12 gGarlic, minced
• 30 mlSoy sauce
• 1 tspSalt

Equipment

stovetop, large pot, colander, mixing bowl, whisk, knife, cutting board, tongs, measuring spoon, serving bowl

Instructions

1. 1
   Mise en place

   Gather measured ingredients, a large pot, colander, mixing bowl, whisk, knife, cutting board, tongs, and 4 serving bowls before cooking. · 5 min

   What to look for: All ingredients are measured and toppings are ready to slice.

2. 2
   Mix spicy dressing

   Whisk gochujang, vinegar, sugar, soy sauce, sesame oil, garlic, and salt in the mixing bowl until glossy and smooth. · 5 min

   What to look for: The dressing looks shiny, thick, and evenly red.

3. 3
   Boil the noodles

   Boil buckwheat noodles in rapidly bubbling water until chewy and just tender, usually 3 to 5 minutes depending on the package. · 5 min

   What to look for: The noodles are flexible but still springy.

4. 4
   Rinse until cold

   Drain noodles, rinse under very cold running water, and rub gently by hand until the surface starch is gone and the noodles feel firm. · 4 min

   What to look for: The noodles are cold, separated, and no longer slippery with starch.

5. 5
   Toss with sauce

   Toss cold noodles with the gochujang dressing until every strand is evenly red and lightly slick, adding 1 tbsp cold water only if needed. · 4 min

   What to look for: The noodles are evenly coated and the sauce clings without pooling.

6. 6
   Serve cold

   Divide noodles among bowls, top with cucumber, Asian pear, and boiled egg halves, then serve immediately while the noodles are cold and bouncy. · 2 min

   What to look for: Each bowl has glossy red noodles with crisp pale toppings.