Unique Bibim Ramen with Cold Noodle Broth
[Special Recipe] Bibim Ramen Reimagined as a Chilled Bibim Noodle Soup
I’ve always enjoyed bibim ramen by simply mixing the sauce, but trying it this way was a delightful surprise – it’s truly unique and incredibly delicious! This dish offers a refreshing twist that feels like a special treat, perfect for when you crave something different. Get ready for an exceptional culinary experience!
Main Ingredients
- 2 packages Bibim Ramen noodles
- 2 packages of pre-made Mul Naengmyeon (cold noodle soup) broth
- 50g Lettuce (about 1/4 head)
- 1/2 Onion
- 1/4 Yellow Bell Pepper
- 1/4 Red Bell Pepper
- A small bunch of Radish Sprouts
- 2 sheets of Seasoned Seaweed (Gim)
- 1 piece Chicken Breast (approx. 100-150g)
- 2 Tbsp Soju (Korean rice wine)
- Pinch of Salt
- Pinch of Black Pepper
Bibim Ramen Sauce
- 2 packets Bibim Ramen sauce (included in the noodle packages)
- 2 packets Bibim Ramen sauce (included in the noodle packages)
Cooking Instructions
Step 1
Start by preparing the chicken breast. Place the chicken breast and 2 tablespoons of soju in a pot, add enough water to cover, and boil for about 15-20 minutes until cooked through. While the chicken is boiling, you can efficiently prepare the vegetables. Once cooked, remove the chicken breast, let it cool slightly, and then set aside.
Step 2
Soak the sliced onion in cold water to remove its pungent flavor. Thinly slice the onion and let it sit in cold water for about 10 minutes. This process mellows the sharpness, making the onion more pleasant to eat.
Step 3
Prepare the other vegetables. Wash the lettuce thoroughly and tear or chop it into bite-sized pieces. For the bell peppers, remove the seeds and cut them into long, thin strips. Using both yellow and red bell peppers adds vibrant color and visual appeal to the dish.
Step 4
Lightly rinse the radish sprouts under running water and gently pat them dry. Tear or cut the seasoned seaweed (gim) into smaller, manageable pieces.
Step 5
Once the chicken breast has cooled enough to handle, shred it into bite-sized pieces using two forks or your fingers. For enhanced flavor, you can season the shredded chicken with a pinch of salt and pepper according to your preference.
Step 6
Now it’s time to cook the ramen noodles. Bring a pot of water to a boil and add the bibim ramen noodles. To ensure the noodles are chewy and don’t stick together, gently agitate them with chopsticks as they cook, lifting and submerging them to expose them to the boiling water. For an even chewier texture, add about half a cup of cold water towards the end of the cooking time. Once cooked to your liking, immediately drain the noodles and rinse them thoroughly under cold running water. Drain them very well in a colander to remove excess moisture.
Step 7
Arrange the drained noodles in a serving bowl. Artfully top the noodles with the prepared vegetables (lettuce, onion, bell peppers), shredded chicken breast, radish sprouts, and seasoned seaweed. Finally, pour in the pre-made mul naengmyeon broth to your desired level (you can adjust the amount). Add the bibim ramen sauce packets, starting with a little and adding more to taste. Mix everything together well before eating. You’ll have a delicious and refreshing Bibim Ramen Cold Noodle Soup – a highly recommended dish, especially for a hot day!
