Spicy & Sweet Bibim Naengmyeon (Korean Cold Noodles)
How to Make Chef Ryu Su-young’s Bibim Naengmyeon Sauce for Summer Appetite
Beat the summer heat with a revitalizing dish! This spicy and sweet Bibim Naengmyeon, featuring Chef Ryu Su-young’s signature sauce, is perfect for a satisfying meal. What’s Bibim Naengmyeon without meat? We’re adding tender pork neck and a boiled egg to boost protein and create a truly fulfilling summer feast. ~♡ Highly recommended for a delicious meal!
Main Ingredients
- 2 servings of Naengmyeon noodles
- 1 pack of pickled radish wraps (ssammu), about 10 sheets used
- 2 eggs
- 200g pork neck
Super Simple Bibim Naengmyeon Sauce
- 14 Tbsp (90ml) Soy Sauce
- 8 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 1/2 Green Onion
- A pinch of Sesame Seeds
- 1 Tbsp Sesame Oil
- 14 Tbsp (90ml) Soy Sauce
- 8 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 1/2 Green Onion
- A pinch of Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the boiled eggs. Fill a pot with plenty of water, add 1 tablespoon of vinegar and 1 tablespoon of salt. Once the water is boiling, carefully add the eggs and boil for about 10-15 minutes. Immediately transfer the boiled eggs to cold water to cool, then peel them. This makes peeling much easier!
Step 2
Now, it’s time to make the key ingredient: the delicious Bibim Naengmyeon sauce! In a medium bowl, combine 14 tablespoons (90ml) of soy sauce, 8 tablespoons of gochugaru, 6 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of minced garlic, and 1 teaspoon of ginger powder. Finely chop the green onion and add it to the bowl, along with a pinch of sesame seeds. Finally, drizzle in 1 tablespoon of sesame oil. Stir everything together thoroughly until well combined. (Finely chopped green onions add great depth of flavor to the sauce!)
Step 3
Take about 10 sheets of pickled radish wraps (ssammu), drain any excess liquid, and cut them into quarters. About half of the pack should be sufficient.
Step 4
For the Naengmyeon noodles (serves 2), before cooking, gently rub the two bundles of noodles together with your palms to separate them. This prevents them from clumping and makes them easier to cook evenly in boiling water. (The trick is to gently loosen the ends of the noodle bundles first.)
Step 5
Bring a generous amount of water to a rolling boil in a wide pot. Once boiling, carefully add the separated Naengmyeon noodles. Gently stir them with chopsticks for about 50 seconds, just until they are cooked. Be careful not to overcook them, as they can become mushy!
Step 6
As soon as the noodles are cooked, transfer them to cold running water. Rub them gently with your hands while rinsing. This removes excess starch, resulting in a chewier and more resilient texture. Drain the noodles thoroughly in a colander.
Step 7
Now, let’s cook the pork. Heat a pan over medium heat, add the pork neck slices, and season with a pinch of pepper. Grill until golden brown and cooked through on both sides, ensuring the juicy flavor is locked in.
Step 8
In a serving bowl, place the drained Naengmyeon noodles and drizzle with 0.5 tablespoon of sesame oil. Arrange the sliced pickled radish wraps on top, followed by 2 generous tablespoons of the delicious Bibim Naengmyeon sauce. Add half of a boiled egg. (I’ve also added some perilla leaves from my fridge for extra flavor and color. Feel free to add other vegetables as you like.)
Step 9
Finally, arrange the nicely grilled pork neck slices on a plate. The spicy-sweet Bibim Naengmyeon and the juicy grilled pork neck create a fantastic combination! Your Ryu Su-young’s Bibim Naengmyeon and grilled pork neck meal is complete! Enjoy your delicious meal~♪♬♪
