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A plate of bibim nengmyun with julienned cucumbers and a hard boiled egg wedge and fork.

Bibim Nengmyun (Buckwheat Noodles Tossed with a Hot Pepper Sauce)

Teri & Jenny
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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.
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