Korean · Dinner
Spicy Cold Beef Noodles
Bibim Naengmyeon
Around 28% fewer calories and significantly lower fat, lean beef replacing fatty brisket and gochujang sauce reduced and balanced with extra vinegar and cucumber, with the authentic cold buckwheat noodle chew, fiery sweet-sour heat, and refreshing finish of the classic Korean dish.
$
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
16gFat
58gCarbs
12gSugar
4gFiber
780mgSodium
186mgChol
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Instructions
1
Prep
Julienne 1 cucumber. Thinly slice 2 small Asian pears. Mix bibim sauce: combine 1/4 cup gochujang, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tsp coconut sugar, 2 tsp sesame oil, and 2 minced garlic cloves until smooth.
2
Simmer
Heat lightly salted water in a pot over medium heat. Add 300g lean beef sirloin, simmer 12–14 minutes until cooked through. Remove, cool completely, then slice thinly against the grain.
3
Boil
Bring a separate pot of water to a rolling boil over high heat. Add 200g naengmyeon noodles, cook 3–4 minutes until tender. Drain, rinse immediately under very cold running water until completely chilled, then drain thoroughly.
4
Assemble and plate
Divide chilled noodles between 2 bowls. Arrange sliced beef, cucumber, pear, and halved boiled egg on top of each. Spoon bibim sauce over each portion, scatter with toasted sesame seeds, add a few ice cubes to each bowl, and serve immediately—mix everything together before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) dried buckwheat naengmyeon noodles
- 300g (10.6 oz) lean beef sirloin
- 1 cucumber
- 2 small Asian pears
- 2 boiled eggs
- 2 tsp toasted sesame seeds
- 1/4 cup gochujang
- 2 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 2 tsp coconut sugar
- 2 tsp sesame oil
- 2 garlic cloves
- ice cubes