Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 6.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.1g
  • Carbohydrate: 74.8g
  • Fiber: 1.9g
  • Cholesterol: 93mg
  • Iron: 2.3mg
  • Sodium: 656mg
  • Calcium: 43mg

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. 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. 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. 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.

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