Bibim Naengmyeon 비빔 냉면 Recipe

Thinly julienne the cucumber into matchsticks (about 1/8" thick). Place in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes. After 10 minutes, squeeze out excess water and set aside.

Peel and cut the Korean radish (or daikon) into thin matchsticks or julienne. In a small bowl combine 1 tsp sugar, 1 tsp rice vinegar and 1/2 tsp salt; toss radish with the mixture and let sit 10 minutes to quick-pickle, then drain and set aside.

Soft- or hard-boil 2 eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 7 minutes for jammy yolk or 10 minutes for fully set yolk. Transfer to ice water, cool, peel, and halve lengthwise. Keep chilled until serving.

If using beef, toss thinly sliced steak with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp minced garlic and 1/4 tsp black pepper. Marinate 10–15 minutes while other components are prepared.

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Sear the beef slices in a single layer for 1–2 minutes per side until browned and cooked through. Remove from pan, let rest 2 minutes, then slice thinly against the grain if not already thin. Keep warm or chill slightly.

In a bowl combine 4 tbsp gochujang, 1 tsp gochugaru, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tsp sugar, 1 tsp sesame oil, 1 tsp minced garlic and 2 tbsp hot water. Whisk until smooth and balanced: adjust sweetness or acidity to taste. Stir in 1 tsp toasted sesame seeds.

Bring a large pot of water to a vigorous boil. Add the naengmyeon noodles and cook exactly according to package directions (typically 3–4 minutes for frozen or 2–3 minutes for fresh). Stir gently to prevent clumping.

When noodles are cooked, immediately drain and transfer to a large bowl of ice water (4 cups) with 2 cups of ice cubes to stop cooking and firm the texture. Rinse and agitate the noodles in the ice water for 30–60 seconds to remove excess starch and chill thoroughly.

Drain noodles well in a colander, then gently squeeze out excess water with your hands or with paper towels. Portion noodles into two serving bowls (about 6 oz noodles per person).

Place the chilled noodles in each bowl and add 2–3 generous tablespoons of the spicy bibim sauce (adjust amount for heat preference). Toss noodles gently but thoroughly with the sauce so all strands are coated. If you prefer, serve additional sauce on the side.

Neatly arrange toppings on the noodles: a handful of cucumber matchsticks, a small portion of quick-pickled radish, half a boiled egg, a few slices of the cooked beef (if using), and a sprinkle of sliced scallions and toasted sesame seeds.

Optionally serve a small cup of chilled beef broth or dongchimi on the side for drinking or pouring into the bowl to loosen the noodles. Serve immediately; mix everything again at the table and enjoy cold.