Wagyu Yukhoe Bibim Naengmyeon Recipe

Trim & Chill

Trim any sinew or silver skin from the Wagyu using a sharp knife. Pat the beef dry, then place it on a cutting board and put it briefly into the freezer for 15–20 minutes until firm but not frozen—this makes it easier to slice very thinly.

Slice & Season

Using a very sharp knife, slice the chilled Wagyu into thin matchstick strips or very small dice (about 3–4 mm). Place the slices in a chilled bowl. Add minced garlic, sliced scallions, sesame oil, toasted sesame seeds, kosher salt, and freshly ground black pepper. Toss gently to combine. Cover and keep refrigerated until assembly (no longer than 30 minutes).

Add Asian Pear

Julienne the peeled Asian pear and fold into the seasoned beef just before plating to retain crispness.

In a small bowl, combine gochujang, soy sauce, mirin (or apple juice), rice vinegar, sugar (or honey), sesame oil, gochugaru, and grated garlic. Whisk until smooth and taste. Adjust balance: add 0.5 tbs sugar for more sweetness, 0.5 tbs rice vinegar for more tang, or 0.5 tsp water to loosen if too thick. Refrigerate until ready to toss with noodles.

Chill the beef broth or dongchimi liquid thoroughly (best if refrigerated several hours). Just before serving, taste and season with 1/4 tsp salt if needed. Place ice cubes in a separate bowl or add 1 cup of ice to the broth to ensure it is very cold; keep in the refrigerator until plating.

Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package instructions (typically 3–4 minutes) until just al dente. Stir gently to prevent clumping.

Prepare an ice bath bowl with the 1 liter cold water and 2 cups of ice cubes. As soon as the noodles are cooked, immediately transfer them with tongs or a strainer into the ice bath to stop cooking. Leave for 30–60 seconds until noodles are fully chilled.

Lift noodles from the ice bath and drain thoroughly. To remove excess water, place noodles in a sieve and gently press with a spoon, or wrap loosely in a clean kitchen towel and pat dry. Divide noodles equally into 4 chilled serving bowls.

Toss each bowl of noodles with about 1.5–2 tbs of the bibim sauce (adjust to taste) so they are lightly coated but not overwhelmed. Reserve remaining sauce for additional seasoning at the table.

Top each bowl of sauced noodles with a portion of the Wagyu yukhoe (about 100 g per serving), arranging the beef neatly on top. Add a handful of julienned Asian pear beside the beef for crunch and sweetness.

Arrange garnishes around the bowl: cucumber julienne, 3 tbs pickled radish distributed across bowls, and half a hard-boiled egg on each. Sprinkle toasted sesame seeds and optional shiso/perilla leaves.

Pour chilled broth into a separate small bowl for each diner (about 200 ml per person) and add an ice cube to keep it cold. Alternatively, if you prefer a 'mul naengmyeon' presentation, ladle about 200 ml of chilled broth gently into each noodle bowl without overly diluting the bibim sauce—serve immediately.

Serve immediately. Diners should mix the noodles and beef together at the table so the cold noodles are coated in the bibim sauce and the yukhoe integrates with the flavors.

Finish each bowl with a light drizzle of sesame oil (optional, 0.25 tsp per bowl) and an extra pinch of toasted sesame seeds. Offer extra bibim sauce, sliced scallions, or freshly ground black pepper at the table.

Consume promptly after assembly for best texture and freshness; do not leave raw-style beef at room temperature for more than 30 minutes.