Bibim Naengmyeon is one of my favorite Korean dishes of all time. This is not a dish for those who don’t enjoy cold noodles, but I find the dish so refreshing on a hot day. It’s so filling & full of flavor. Naengmyeon means “cold noodle” & bibim means “mixed” so its literal translation is “mixed cold noodles.” For my version of this dish, I chose to make a poached egg instead of a hard-boiled egg, which is purely out of preference. You can enjoy the dish with a hard-boiled egg, soft-boiled, or no egg! The toppings are as versatile as your tastes. Add whatever you’d like to it (avocado, lettuce, spinach, kale, whatever!), but the dish’s toppings are generally simplistic.

Bibim Naengmyeon. Click the picture for more.

Bibim Naengmyeon

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• Author: Tiffany Bui | TiffanyBee.com
• Total Time: 38

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Ingredients

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Pickled Cucumber

• 1 cup cucumber, thinly sliced
• 1 cup apple cider vinegar
• 1 Tbsp agave syrup (or honey)
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 Tbsp sesame seeds

Naengmyeon

• 8 cups water
• 4 servings buckwheat noodles

Bibim Sauce

• 1 small onion, roughly chopped
• 3 sprig green onions, roughly chopped
• 1 small Asian pear or Fuji apple, roughly chopped
• 2 heaping Tbsp Gochujang (red pepper paste)
• 3–4 Tbsp Gochugaru (red pepper flakes)
• 3 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1/4 cup agave syrup
• 1 Tbsp sesame seeds
• 1 Tbsp sesame oil
• 1 Tbsp soy sauce
• 1 Tbsp apple cider vinegar

Bibim Toppings

• 4 cups water
• 4 eggs
• 1/2 cup kimchi
• 1 Asian pear, thinly sliced
• 4 tsp sesame seeds

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Instructions

1. 1. In a glass jar or tupperware large enough to fit the cucumber & vinegar, mix all the ingredients thoroughly. Allow to sit in the fridge for 30 minutes.
2. 2. In a medium soup pot, bring water to boil. Add buckwheat noodles & boil for 8 minutes or until soft. Drain water & rinse a few times with cold, icy water. Set aside in a large bowl of iced water or without water set in fridge.
3. 3. In a food processor, toss in all the ingredients for the bibim sauce & process until sauce is smooth. Taste test the sauce & add salt to taste. Set sauce aside & refrigerate.
4. 4. Prepare toppings. Bring a pot of water to boil & poach one egg at a time.
5. 5. Assemble your Bibim Naengmyeon: add noodles to a bowl, ladle in some of the sauce, & top with pickled cucumber, kimchi, poached egg, Asian pear, & sesame seeds.

Notes

• The most successful way to poach an egg (in my experience) is to leave the eggs out to warm up to room temperature. If you’re impatient, just place an egg in a ladle & dip it into boiling water for a hot second. Crack the egg into the ladle (shouldn’t have anything in it) & gently, but quickly tilt the ladle into boiling water. Use a ladle with slits to remove poached egg.

• Prep Time: 30
• Cook Time: 8

Nutrition

• Serving Size: 4
• Calories: 288
• Sugar: 11
• Sodium: 566
• Fat: 14
• Saturated Fat: 3
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 31
• Protein: 11
• Cholesterol: 186