How To Make Bibim Naengmyeon
This invigorating bibim naengmyeon recipe serves the ultimate summer dish, made with Korean buckwheat noodles, beef brisket, & spicy sauce.
Combine all the bibim sauce ingredients and blend until pureed. Cover and refrigerate until needed.
Soak the brisket in a bowl of water and set aside for 20 minutes to draw the blood out. Drain the water. Add the water and the brisket into a medium to a large pot, cover with the lid and boil them over high heat. Skim off any scum that forms.
Once the water starts to a rolling boil, reduce the heat to low-medium. Simmer until the brisket is tender and cooked. Take out the meat onto a plate. Cool down the meat and the broth for 30 minutes. Cut off any stringy fats and thinly slice the brisket.
Soak the radish in the radish pickle sauce. Set aside for about 20 minutes until the radish is softened. Cover and refrigerate until needed.
Cook the noodles in boiling water for about 2 to 3 minutes until softened. Stir often during boiling. The noodle texture should be chewy and bouncy. Drain the water and rinse the noodles under cold running water a couple of times to cool down. Drain the water quickly and divide the noodle portion for serving. Place the mound of noodles into a serving bowl.
- Place the sliced beef, radish pickles, cucumber, pear and boiled egg on top of the noodles. Add the bibim sauce on top. Drizzle some sesame oil and sparingly sprinkle roasted sesame seeds.
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