Korean · Lunch
Spicy Cold Buckwheat Noodles
Bibim Naengmyeon Spicy Cold Noodles
Korean cold buckwheat noodles tossed in a sweet-spicy gochujang sauce with cucumber, pear, sliced beef, and a halved boiled egg, finished with sesame seeds and rice vinegar.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
68gCarbs
12gSugar
6gFiber
840mgSodium
95mgChol
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Instructions
1
Prep
Toss 360g thinly sliced beef with 2 tsp soy sauce, 2 tsp sesame oil, 2 grated garlic cloves, and black pepper; rest 8 minutes. Boil 2 large eggs 8 minutes until jammy, transfer to ice water, peel, halve. Julienne 200g cucumber and 120g asian pear. Whisk gochujang, gochugaru, rice vinegar, brown sugar, remaining soy sauce, remaining sesame oil, and remaining garlic into a smooth sauce. Slice 2 spring onions.
2
Sear
Heat neutral oil in a large skillet over high until shimmering. Stir-fry marinated beef in batches in a single layer 90 seconds per batch until deeply browned. Transfer to a plate to cool completely.
3
Boil
Cook 300g buckwheat noodles in fresh boiling water 4 minutes until just tender. Drain and rinse under cold running water until completely chilled. Drain thoroughly.
4
Build
Add chilled noodles to the sauce bowl and toss with chopsticks until every strand is evenly coated and glossy.
5
Plate
Divide noodles between 2 wide cold bowls, arrange cooled beef, cucumber, and pear around the edge of each, slide halved egg on top, scatter spring onion and toasted sesame seeds, and serve immediately.
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
- 360g (12.7 oz) beef sirloin
- 300g (10.6 oz) dried buckwheat naengmyeon noodles
- 200g (7.1 oz) cucumber
- 120g (4.2 oz) asian pear
- 2 large eggs
- 60g (2.1 oz) gochujang
- 20g gochugaru
- 60ml (1/4 cup) rice vinegar
- 40g (1.4 oz) light brown sugar
- 20ml (4 tsp) soy sauce
- 30ml (2 tbsp) toasted sesame oil
- 4 tbsp neutral oil
- 6 garlic cloves
- 2 scallions
- 10g toasted sesame seeds
- 0.5 tsp freshly ground black pepper