Refreshing Cold Bibim Jjolmyeon Recipe
A Delicious and Refreshing One-Bowl Meal: Sweet and Sour Jjolmyeon with a Special Sauce Recipe
Introducing Jjolmyeon Naengmyeonmul Bibim, a refreshing one-bowl meal made easily with a blend of sweet, sour, and cooling flavors from complementing naengmyeon broth. It’s perfect for those times when you need a simple yet satisfying dish.
Main Ingredients
- Jjolmyeon noodles (for 1 serving)
- 1 packet frozen naengmyeon broth (partially frozen for serving)
- About 1 handful of soybean sprouts
- About 0.5 handful of red cabbage, thinly sliced
- 4 fresh perilla leaves
- A small amount of cucumber, julienned
- 1 hard-boiled egg, halved or quartered
- A pinch of toasted sesame seeds
Spicy & Sweet Bibim Sauce Ingredients
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 generous Tbsp sugar
- 1 Tbsp sesame oil
- 1 generous Tbsp gochujang (Korean chili paste)
- A little minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 generous Tbsp sugar
- 1 Tbsp sesame oil
- 1 generous Tbsp gochujang (Korean chili paste)
- A little minced garlic
Cooking Instructions
Step 1
First, let’s make the flavorful sauce, which is the heart of this Jjolmyeon Naengmyeonmul Bibim. In a large bowl, combine 1 Tbsp of gochugaru, 2 Tbsp of vinegar, 1 Tbsp of soy sauce, 1 generous Tbsp of sugar, 1 Tbsp of sesame oil, 1 generous Tbsp of gochujang, and a little minced garlic. Mix everything thoroughly with a spoon or whisk until well combined and there are no lumps. Getting the sauce ratio right is key, so be sure to measure accurately.
Step 2
Now, let’s prepare the refreshing naengmyeon broth. Thaw one packet of frozen naengmyeon broth. To make it extra chilled, keep some of the broth frozen solid to add just before serving. Pour this chilled broth into the bowl with the prepared sauce and mix well. This chilled bibim broth should be kept in the refrigerator until ready to serve. If you’re not eating it immediately, refrigerate to allow the flavors to meld and keep it refreshingly cold.
Step 3
Let’s prepare the soybean sprouts for a crisp texture. Wash the sprouts thoroughly under running water. Blanch them in boiling water for just about 30 seconds to 1 minute, until they are slightly wilted but still crisp. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched sprouts under cold water to stop the cooking and cool them down. Squeeze out as much water as possible by hand; excess water will dilute the sauce.
Step 4
Jjolmyeon noodles often come clumped together, so the first step is to gently separate them. Carefully untangle the noodles by hand so they don’t stick together. If you try to cook them while they’re still in a clump, they won’t cook evenly and will remain stuck.
Step 5
Now it’s time to cook the jjolmyeon noodles. Add the separated noodles to a pot of generously boiling water. Cook for about 3 minutes, or until the noodles are springy and perfectly chewy. Cooking times can vary slightly depending on the brand of jjolmyeon, so it’s a good idea to check the package instructions for the most accurate cooking time.
Step 6
After cooking, it’s crucial to rinse the jjolmyeon noodles thoroughly under cold running water. This step not only helps retain their chewy texture but also removes any excess starch, ensuring a clean and pleasant taste. Rub the noodles gently while rinsing in cold water until no more slippery starchiness remains.
Step 7
And here it is, ready to serve! Place the rinsed jjolmyeon noodles into a serving bowl. Generously ladle the chilled bibim broth from the refrigerator over the noodles. For an extra frosty experience, you can add a bit more of the partially frozen naengmyeon broth. Top with the prepared soybean sprouts, thinly sliced red cabbage, julienned cucumber, fresh perilla leaves, and the halved hard-boiled egg. Finish with a sprinkle of toasted sesame seeds for a beautiful presentation. Your refreshing Jjolmyeon Naengmyeonmul Bibim is now complete!
