This recipe is one of those dishes that my mom will tweak here and there depending what she has 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 the top of 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”. 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!:) Enjoy!
Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)
- 8 ounces Korean-style buckwheat noodles
- ¼ cup gochujang (Korean hot pepper paste)
- 2 tablespoons granulated sugar
- 1 ½ tablespoons low sodium soy sauce or tamari (premium soy sauce)
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame seeds
- 1 to 2 hard boiled eggs, halved
- ¼ small hothouse cucumber, julienned
- Place the ingredients for the sauce in a small mixing bowl and whisk together until fully combined.
- Fill a pot with water and bring to a boil. Once the water has come to a boil, drop the noodles in and stir.
- Boil the noodles until they soften, about 3 minutes.
- Drain into a strainer rinse under cold water until the noodles become cold to the touch.
- Place the noodles in a large mixing bowl and toss together with the hot pepper sauce (yangnyum) until all the noodles are well coated.
- 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.