Bibim Naengmyeon
The star of bibim naengmyeon is the sauce: a sweet, spicy, tangy mixture that combines well with the chewy noodles. While egg and beef often top this dish, this version skips them for a no-fuss vegan dish. For a more satisfying meal, top it with slices of fried or grilled tofu. It's best to eat this immediately; the noodles become stiffer and harder to mix the longer they sit.
The star of bibim naengmyeon is the sauce: a sweet, spicy, tangy mixture that combines well with the chewy noodles. While egg and beef often top this dish, this version skips them for a no-fuss vegan dish. For a more satisfying meal, top it with slices of fried or grilled tofu. It's best to eat this immediately; the noodles become stiffer and harder to mix the longer they sit.
Ingredients
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1 pound naengmyeon noodles (see Note) or soba noodles
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3 tablespoons gochujang
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3 tablespoons rice vinegar
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3 tablespoons agave syrup, maple syrup, honey or brown sugar
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3 tablespoons reduced-sodium soy sauce
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3 tablespoons sesame oil
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3 cloves garlic, minced
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1 English cucumber, cut into matchsticks
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2 tablespoons toasted sesame seeds
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Fried tofu slices (optional)
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Pickled radish slices (optional)
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Chopped green onions (optional)
Method
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Bring a large pot of water to a boil. Add noodles and cook until softened, about 5 minutes.
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Meanwhile, mix gochujang, vinegar, agave (or other sweetener), soy sauce, sesame oil and garlic in a small bowl.
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Drain the noodles and rinse with cold water to cool; drain completely. (You can add ice cubes to the colander for colder noodles.) You can cut the noodles into smaller pieces if you want to make them easier to eat.
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Divide the noodles among 6 bowls. Spoon about 3 tablespoons of the sauce on top of each bowl of noodles, then stack about ½ cup of cucumber slices on top of each. Sprinkle with sesame seeds. Mix well just before eating.
