Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)
Servings: 3
Ingredients
- 8 ounces Korean-style buckwheat noodles
yangnyum sauce
- 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
garnish
- 1 to 2 hard boiled eggs, halved
- ¼ small hothouse cucumber, julienned
Instructions
- 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.