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Kimchi Bibim Naengmyeon
Created by: Howcan Team
Ingredients
- 2 bundles of naengmyeon noodles
- 1 cup of kimchi, chopped
- 2 tablespoons of Korean red chili paste (gochujang)
- 2 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1/2 cucumber, julienned
- 2 hard-boiled eggs, sliced
- 1 tablespoon of sesame seeds
- 4 sheets of nori seaweed, shredded
- Ice cubes
Instructions
- Cook the naengmyeon noodles according to the package instructions. Drain and rinse the noodles under cold water. Place the noodles in a large bowl and add ice cubes to keep them cold.
- In a separate bowl, mix together the chopped kimchi, Korean red chili paste, rice vinegar, soy sauce, sugar, and sesame oil to make the bibim sauce.
- Pour the bibim sauce over the cold noodles and toss to coat the noodles evenly.
- Divide the noodles into serving bowls and top with julienned cucumber, sliced hard-boiled eggs, and shredded nori seaweed.
- Sprinkle sesame seeds on top and serve immediately.
Bibim Naengmyeon, a popular Korean dish, has a rich history dating back to the Joseon Dynasty. This cold noodle dish was originally enjoyed by the upper class, but eventually became a beloved street food. The addition of kimchi, a staple in Korean cuisine, adds a spicy and tangy kick to the dish, elevating its flavors. Chefs in the Gangwon province are renowned for their mastery of Bibim Naengmyeon, using traditional recipes and fresh, local ingredients. Today, the best versions of this dish can be found in authentic Korean restaurants worldwide. The key to a perfect Bibim Naengmyeon lies in the balance of the noodles' texture, the spicy-sweet sauce, and the crunch of fresh vegetables. For a unique twist, some chefs incorporate homemade kimchi into the dish, adding depth and complexity to the flavor profile.
30 min
4
350 calories
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