Bibim Naengmyeon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the sauce by combining the gochujang, gochugaru, rice vinegar, sugar, sesame oil, minced garlic, and soy sauce in a small bowl.

   Ca. 3 min.

   Kokkens note: Mix well until the sugar is dissolved and the sauce is smooth.

2. 2

   Bring a large pot of water to a rolling boil.

   Ca. 5 min.

3. 3

   Add the dried buckwheat noodles to the boiling water and cook according to package directions, typically 3-5 minutes, until tender but still chewy.

   Ca. 5 min.

   Kokkens note: Stir occasionally to prevent sticking.

4. 4

   Drain the cooked noodles immediately and rinse under very cold water for several minutes to cool them completely and remove excess starch.

   Ca. 2 min.

   Kokkens note: Rinsing thoroughly is key for the chewy texture of cold noodles.

5. 5

   Drain the noodles very well, pressing out any excess water.

   Ca. 1 min.

6. 6

   Divide the cold noodles into two serving bowls.

   Ca. 1 min.

7. 7

   Arrange the julienned cucumber, julienned radish, and sliced kimchi on top of the noodles in each bowl.

   Ca. 2 min.

   Kokkens note: Arrange them neatly for an appealing presentation.

8. 8

   Spoon a generous amount of the prepared sauce over the vegetables and noodles.

   Ca. 1 min.

9. 9

   Garnish each bowl with a halved hard-boiled egg and a sprinkle of toasted sesame seeds.

   Ca. 1 min.

10. 10

    Serve immediately and mix everything together before eating.