Wagyu Yukhoe Bibim Naengmyeon (halal) Recipe

Trim and chill

Trim any excess fat or sinew from the wagyu. Wrap tightly and place in the freezer for 12–15 minutes until firm but not frozen solid; this makes thin slicing easier and safer for raw consumption.

Slice the beef

Using a very sharp knife, slice the chilled wagyu across the grain into very thin strips approximately 2–3 mm thick. Then cut those strips into thin julienne (matchstick) pieces about 4–5 cm long. Keep refrigerated.

Prepare yukhoe dressing

In a chilled bowl combine 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp grated garlic, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until sugar dissolves. Taste and adjust seasoning carefully.

Mix beef with pear and seasonings

Add the julienned Asian pear and 1 tsp toasted sesame seeds to the bowl with the dressing. Gently toss in the sliced wagyu until evenly coated. Cover and keep chilled while you prepare the noodles (do not leave at room temperature). Garnish with sliced scallion if using.

Whisk together 2 tbs gochujang, 1 tsp gochugaru, 1 tbs rice vinegar, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp honey (or agave), 1/2 tsp minced garlic and 2 tsp water in a small bowl until smooth. Adjust water to reach a pourable but thick sauce that will coat noodles. Taste and adjust sweetness, acidity, or heat as desired. Set aside chilled.

Cook and chill noodles

Cook naengmyeon noodles according to package instructions in rapidly boiling water (typically 3–4 minutes). Stir gently to prevent clumping. Drain and immediately rinse under cold running water, then submerge in an ice bath to cool thoroughly. Drain well and gently toss with a few drops of sesame oil to prevent sticking. Keep chilled.

Prepare chilled broth

If using cold beef broth, chill it thoroughly and season lightly with a small pinch of salt if needed. Place broth in a large mixing bowl with ice cubes to ensure it is very cold. Alternatively use chilled water seasoned with 1 tsp rice vinegar and a pinch of salt for a lighter version.

Assemble bowls

Divide 400 g chilled noodles between two shallow serving bowls (approx. 2 servings per bowl if serving family-style, or 2–3 portions total — see servings). Place the wagyu yukhoe portion on top of the noodles in the center. Arrange julienned cucumber and 50 g kimchi or pickled radish to one side. Place a halved hard-boiled egg atop each bowl. Drizzle 1–2 tbs bibim sauce over the beef and noodles (serve extra sauce on the side).

Final touches and serving

Ladle chilled broth or ice-chilled water around the noodles so the bowl has a cold soupy component but does not drown the beef dressing—about 200–250 ml per serving. Sprinkle 1/2 tsp toasted sesame seeds and a light grind of black pepper. Provide extra bibim sauce, gochugaru, or vinegar at the table for individual adjustment. Serve immediately so the beef remains chilled and fresh.