Spicy cold noodle (bibim nengmyun)
In a stainless steel bowl, bibim nengmyun is served with a cold broth, julienned cucumbers, Korean pear slices, boiled egg, and cold boiled beef slices. Flour and buckwheat or sweet potatoes are used to make the long and thin noodles, however seaweed and green tea are also used in certain varieties. The noodles are generally given without cutting, symbolizing longevity and good health, although diners can request that the noodles be sliced according to their preferences.
Ingredients
- 3 to 4 handfuls green cabbage (add some purple cabbage too if you like!)
- 3 to 4 oz carrot, thinly julienne
- 3 to 4 oz cucumber, thinly julienne
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- In a mixing dish, combine all sauce ingredients and leave aside. To add more nutty taste, sprinkle sesame seeds on your palm and smash them between your palms. This sauce will keep for 2 weeks in the fridge.
- Cook the noodles according to the package guidelines. After they've finished cooking, rinse them under cold or ice water, massaging them with your hands to chill them down and remove any leftover starch. The noodles will have a more elastic and chewy feel this way!
- Drain well and combine with all veggies and sauce in a large mixing bowl. Using your hands, thoroughly combine the ingredients. If you don't use plastic gloves, the spicy fragrance and burn will stick on your finger tips! That's excruciating!!
- Drizzle some sesame oil and sesame seeds over the top and serve! Finish with half hard boiled eggs and you're good to go! Enjoy!
