Chewy Dried Pollock and Radish Salad Bibim Naengmyeon
How to Make Bibim Naengmyeon with Crispy Dried Radish and Pollock Salad
I made Bibim Naengmyeon with a refreshing salad of dried radish and shredded dried pollock. On hot days, there are many opportunities to make and enjoy cold mixed noodles or bibim naengmyeon. If you add a bit more vinegar to the dried radish salad and top your bibim naengmyeon with it, the dish gains a richer, deeper flavor. It creates an illusion that you’ve added a seasoned raw fish salad, enhancing the taste significantly. The delightfully chewy dried radish makes a satisfying crunch with every bite. Mixing a handful of dried radish and dried pollock with extra vinegar created a side dish where the chewy texture and sweet flavor of the radish, along with the deep, marinated taste of the pollock, harmonized beautifully, making the bibim naengmyeon much more abundant in flavor.
For the Noodles- 1 portion of Dried Pollock and Radish Salad
- 1 boiled egg
- 1 packet of Nest Naengmyeon (for bibim noodles)
- 800ml water
- 1/4 cucumber
For the Dried Pollock and Radish Salad- 100g dried radish (moo-mallaengi)
- 1/2 portion shredded dried pollock (hwangtae-chae)
- 1/2 cheongyang chili pepper
- 1/2 red chili pepper
- 3-4 green onions (or a small bunch of chives)
- 1 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp brewed soy sauce (yangjo-ganjang)
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 3 Tbsp kelp broth
- 100g dried radish (moo-mallaengi)
- 1/2 portion shredded dried pollock (hwangtae-chae)
- 1/2 cheongyang chili pepper
- 1/2 red chili pepper
- 3-4 green onions (or a small bunch of chives)
- 1 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- 2 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp brewed soy sauce (yangjo-ganjang)
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 3 Tbsp kelp broth
Cooking Instructions
Step 1
First, rinse the dried radish thoroughly under running water to remove any debris. Then, soak it in water for about 30 minutes until it softens. Squeeze out the excess water firmly with your hands. In a bowl, combine the softened dried radish with all the seasonings listed for the ‘Dried Pollock and Radish Salad’ and mix gently by hand until well coated. Ensure the seasoning is evenly distributed.
Step 2
If the shredded dried pollock is completely dry, lightly sprinkle it with water to rehydrate it slightly. Be careful not to make it too wet, as it might become mushy. Add the rehydrated shredded dried pollock to the bowl with the seasoned dried radish and mix them together. Gently combine so that the pollock also absorbs the marinade well.
Step 3
Set aside a portion of this prepared dried radish and pollock salad to use as a topping. To the portion you’ve set aside, add about 1/2 teaspoon each of gochugaru (Korean chili powder) and vinegar. Mix again. This step enhances the salad with a spicier and more tangy flavor, perfect for a topping.
Step 4
Prepare 1/4 of a cucumber. Slice it in half lengthwise, then thinly slice it diagonally. Place the sliced cucumber in a bowl and add 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of vinegar. Gently mix and let it sit for 10 minutes to pickle. This process draws out moisture from the cucumber, preserving its crispiness.
Step 5
After pickling for 10 minutes, do not rinse the cucumber slices. Instead, hold the cucumber slices with both hands and squeeze out as much liquid as possible. This keeps the cucumber wonderfully crunchy and prevents the naengmyeon from becoming watery.
Step 6
Now, it’s time to cook the naengmyeon noodles. Pour 800ml of water into a pot and bring it to a boil over high heat. Once the water is boiling vigorously, reduce the heat to low. Add the Nest Naengmyeon noodles and the included bibim sauce packet. Stir gently to separate the noodles and cook for 3 minutes. Adding the sauce packet while boiling infuses the noodles with flavor.
Step 7
Drain the cooked naengmyeon noodles and immediately rinse them thoroughly under cold running water. Rub the noodles between your hands while rinsing to remove the starchy coating. This step is crucial for achieving a chewier and more resilient noodle texture, essential for delicious bibim naengmyeon.
Step 8
After rinsing and draining the chewy noodles, add the entire contents of the Nest Naengmyeon bibim sauce packet. Mix well until the noodles are evenly coated with the sauce. Feel free to adjust the seasoning by adding a little more soy sauce, sugar, or vinegar to your preference.
Step 9
Finally, transfer the well-mixed bibim naengmyeon to a serving bowl. Generously top it with the prepared chewy dried pollock and radish salad. Arrange the pickled cucumber slices alongside. Add half a boiled egg for a beautiful presentation and an even richer taste. Your delicious Dried Pollock and Radish Bibim Naengmyeon is ready to be enjoyed!
