Description
Craving a bold, refreshing Korean dish that's ready in just 15 minutes? Bibimmyeon is your answer!
Ingredients
Scale
- 200g somyeon (thin Korean wheat noodles)
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small cucumber, julienned
- 1 green onion, thinly sliced
- 1 egg
- 1 teaspoon toasted sesame seeds
- 2 tablespoons kimchi (optional)
Instructions
- Start by bringing a pot of water to a rolling boil. Once the water is bubbling, add your somyeon noodles and cook them for approximately 3 to 4 minutes, or until they are tender yet still have a slight bite.
- While the noodles are cooling, prepare the tantalizing sauce that makes this dish truly special. In a mixing bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Whisk these ingredients together until you achieve a smooth and well-blended sauce.
- Once your noodles have cooled down and your sauce is ready, it’s time to bring everything together! In a large mixing bowl, add the cooled somyeon noodles and pour the prepared sauce over them. Using tongs or chopsticks, gently toss the noodles in the sauce.
- While the noodles soak up the flavors of the sauce, prepare your toppings. Begin by soft-boiling the egg: Bring a small pot of water to a boil and gently lower in the egg. Boil it for about 6 to 7 minutes, then promptly plunge it into an ice bath to halt cooking.
- To plate your Bibimmyeon, place the sauced noodles in individual bowls. Top them off with the prepared cucumber, green onion, and the halved egg for a stunning presentation.
Notes
Ensure that the noodles are rinsed thoroughly under cold water to prevent stickiness. The sauce can be made in advance and stored in the fridge for up to a week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
Nutrition
- Calories: 360 kcal
- Sodium: 580 mg
- Protein: 12 g