Savory Chinese-Style Chive Bibim-myeon
Unique Bibim-myeon with Handmade Chive Noodles and Spicy Chinese-Style Chili Oil Dressing
As the weather gets warmer, this spicy, sweet, and tangy chive bibim-myeon is perfect for stimulating your appetite. Made with fresh chive juice kneaded into handmade noodles, it’s packed with nutrition and flavor. The unique Chinese-style spicy chili oil dressing adds an exciting twist. Enjoy this flavorful and refreshing dish that’s perfect for a special meal or impressing guests.
Chive Noodle Dough
- 3 cups all-purpose or bread flour (approx. 360g)
- 1 cup fresh chives (for juicing)
- 2/3 cup water (approx. 160ml)
- Pinch of salt (approx. 1/2 tsp)
- 1 Tbsp grapeseed oil
Toppings
- 1 egg
- 1 cup fresh chives (julienned for topping)
- 1/2 medium onion (thinly julienned)
Spicy Chili Oil Sauce
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2-3 Tbsp minced scallion (white and light green parts)
- 2 Tbsp soy sauce
- Pinch of salt (approx. 1/4 tsp, for adjusting seasoning)
- 1 ladle grapeseed oil (approx. 150ml, heated until smoking)
- 4-5 Tbsp rice vinegar or distilled vinegar
- 1 egg
- 1 cup fresh chives (julienned for topping)
- 1/2 medium onion (thinly julienned)
Spicy Chili Oil Sauce
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2-3 Tbsp minced scallion (white and light green parts)
- 2 Tbsp soy sauce
- Pinch of salt (approx. 1/4 tsp, for adjusting seasoning)
- 1 ladle grapeseed oil (approx. 150ml, heated until smoking)
- 4-5 Tbsp rice vinegar or distilled vinegar
Cooking Instructions
Step 1
First, prepare the vegetables for the toppings. Peel and thinly julienne the onion. Wash and thoroughly dry the fresh chives intended for topping, then cut them into manageable lengths of about 4-5 cm.
Step 2
For the noodle dough, roughly chop the chives for juicing, then add about 2/3 cup (approx. 160ml) of water. Blend until smooth to create a vibrant chive juice. This step infuses the noodles with the essence and nutrients of chives.
Step 3
In a large bowl, combine 3 cups of flour with a pinch of salt and 1 tablespoon of grapeseed oil. Gradually pour in the prepared chive juice while kneading vigorously. Knead as you would for sujaebi (hand-pulled dough), for about 10-15 minutes, until the dough becomes smooth, elastic, and has a satisfying chewiness. This intensive kneading develops the gluten for a great noodle texture.
Step 4
Wrap the well-kneaded chive dough tightly with plastic wrap or place it in a sealed bag. Refrigerate for at least 1 hour to rest and mature. This resting period allows the gluten to relax, making the dough easier to roll out thinly.
Step 5
For the egg garnish, crack 1 egg into a small bowl, remove the chalazae (the white stringy bits), and whisk with a pinch of salt until smooth. Lightly oil a non-stick skillet over low heat. Pour the egg mixture thinly to create an egg crepe, cooking until just set. Once cooled slightly, julienne the egg crepe into fine strips.
Step 6
To make the spicy chili oil sauce, pour about 1 ladle (approx. 150ml) of grapeseed oil into a small pot or saucepan. Heat over medium-high heat until it reaches a smoking hot temperature. This intense heat is crucial for blooming the flavors of the chili flakes.
Step 7
In a heatproof bowl, combine the minced scallion, minced garlic, sugar, gochugaru, soy sauce, and a pinch of salt. Carefully and immediately pour the smoking hot grapeseed oil from step 5 all at once over the ingredients. This hot oil will cook the aromatics and chili flakes, creating the base for your flavorful chili oil.
Step 8
Let the hot oil mixture sit for a moment to allow the flavors to meld. Then, stir everything together thoroughly. Finally, stir in 4-5 tablespoons of vinegar. Adjust the amount of vinegar to your preference for tanginess. This creates a fragrant and zesty Chinese-style chili oil dressing.
Step 9
Take the rested chive dough out of the refrigerator. Lightly dust your work surface with flour. Place the dough on the floured surface and use a rolling pin to roll it out thinly and evenly into a large sheet. Aim for a thickness of about 1-2mm.
Step 10
Lightly sprinkle more flour over the rolled-out dough to prevent sticking. Fold the dough over itself several times, like folding a letter. Using a sharp knife, cut the folded dough into thin noodles, about 2-3mm wide – not too thin. Gently toss the cut noodles with a little more flour to separate them, then spread them out loosely.
Step 11
Bring a large pot of water to a rolling boil. Carefully add the prepared chive noodles to the boiling water. Cook for about 2-3 minutes, or until the noodles are al dente and chewy. Cooking time may vary slightly depending on the thickness of your noodles, so test one to check for doneness.
Step 12
Immediately drain the cooked noodles and rinse them thoroughly under cold running water. This shock in cold water stops the cooking process and gives the noodles a wonderfully firm and chewy texture. Drain them very well in a colander to remove excess water.
Step 13
Place the drained, chewy chive noodles into a mixing bowl. Add a generous amount of the prepared Chinese-style chili oil sauce and gently toss until every strand of noodle is coated.
Step 14
Serve the dressed bibim-myeon in a serving bowl. Artfully arrange the julienned onion, fresh chives, and egg crepe strips on top. Behold your beautifully presented, savory Chinese-style chive bibim-myeon, bursting with spicy, sweet, and tangy flavors to awaken your palate. Enjoy this delightful dish!
