A recipe for Bibim Nengmyun A recipe for Bibim Nengmyun

Hello! So do you all know the world famous Sarah Park, aka my mom?…You don’t? Hm, that’s weird. She’s the best Korean food cook in the WHOLE WORLD. Yep. I said it and I truly, 100% mean it. If anyone tries to challenge me on this one…….. lets not even go there, bc it would most likely begin with a lot of aggressive name calling, in broken-Korean, and end with some sort of Dance Dance Revolution contest and well…..that’s just severely awkward. Anyways, I know “mom/dad’s cooking” is a very personal thing to many people and I just love that! I mean I’m definitely someone who credits my passion for food and cooking to my parents, who were shoving things like fish heads, tiny fermented shrimp and hot pots down my throat from a very early age.
How is it that moms can whip the same dish together using different ingredients each time or swap this for that and so on; yet the dishes always seem to taste the exact same?…totally awesome and perfect! I’m amazed sometimes at how my mom’s mind works in the kitchen. She’ll start making something like kimchi…realize halfway through she doesn’t have rice flour to thicken her kimchi paste/sauce and without even flinching she’ll grab a potato, boil it, grind it and stir it in as her starchy thickening agent. Pure brilliance, me thinks. No, it’s not rocket science, just wonderful mom hands at work, putting love and care into every single dish :)

This recipe is one of those dishes that my mom will tweak here and there depending what she’s got in the pantry and it’s one of my absolute favorites and great to eat year round. I do want to give a bit of warning because this dish is spicy. It’s the kind of spicy that doesn’t hit you right away, but then 5 minutes later you feel your face burning up and you’re wiping the sweat off your nose. You can definitely lessen the “spicy” by adding a small amount of honey to the mixture. The cucumbers and egg also serve as a “mouth cooler downer”. Oh and guess what?? This recipe is GLUTEN-FREE (if you use tamari instead of soy sauce). Take away the egg and boom. It’s VEGAN too! Didn’t think us bacon loving ladies had it in us did ya?! Enjoy!
xx Jenny

Note: I’ve actually never ever participated in any form of Dance Dance Revolution, so there!…not ALL Asians do it. I am a terrible driver though, so there’s that :)

Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)
Serves 2-3

8 ounces Korean-style buckwheat noodles
yangnyum sauce:
1/3 cup gochujang (Korean hot pepper paste)
2 tablespoons granulated sugar
1 ½ tablespoon low sodium soy sauce or tamari (premium soy sauce)
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon toasted sesame seeds
1-2 hard boiled eggs, halved
¼ small hothouse cucumber, julienne

1. Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined.
2. Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir.
3. Boil the noodles until they soften, about 3 minutes.
4. Drain into a strainer rinse under cold water until the noodles become cold to the touch.
5. Place the noodles in a large mixing bowl and toss together with the hot pepper sauce (yangnyum) until all the noodles are well coated.
6. Divide the noodles into individual bowls and top each with a small pile of cucumber strips, ½ a hard boiled egg and a sprinkle of sesame seeds.