Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun) Recipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello

This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.

Yield:

Serves 4

Total time: 2 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 2 Hours, 30 Minutes

Nutritional Information

Calories 403
Fat 6.3 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 1.7 g
Protein 18.1 g
Carbohydrate 74.8 g
Fiber 1.9 g
Cholesterol 93 mg
Iron 2.3 mg
Sodium 656 mg
Calcium 43 mg

Ingredients

Sauce:
1/4 cup chopped green onions
1 garlic clove, crushed
1/4 cup gochujang (Korean chile paste, such as Annie Chun's)
2 tablespoons ground Korean chile (gochugaru) or ancho chile powder
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
2 teaspoons sugar
1 1/2 teaspoons lower-sodium soy sauce
1 teaspoon dark sesame oil
Pickles:
1/2 cup rice vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 cup Korean radish or daikon radish, cut into thin 1 1/2 x 1/2-inch slices
Remaining ingredients:
10 ounce uncooked Korean naengmyun noodles or soba noodles
24 thin slices Asian pear
1 cup julienne-cut English cucumber
2 hard-cooked large eggs, chilled and cut in half lengthwise

Preparation

1. To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.

2. To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.

3. To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ann Taylor Pittman,

Cooking Light

March 2013
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