Bibim Naengmyeon (Spicy Buckwheat Noodles)
"Bibim" means mixed, like in bibimbap, a dish you may be more familiar with. Bibim naengmyeon doesn't have any broth, like in regular soup naengmyeon. It is usually pretty spicy, but is served cold, like regular naengmyeon. This recipe makes a large amount of the sauce, so that you can store it and use it whenever you need it.
- 1 l/2 lb med size yellow onions
- 1 cup white vinegar - I like to use Surig Essig Essenz concentrated, which is actually German!
- 2 red bell peppers, medium sized (2 lb)
- 2 crisp apples (gala works well)
- 2 lb vine ripe tomatoes
- 3 tbsp garlic, minced
- 1 cup pine nut
- ½ cup walnut
- l/2 cup roasted whole sesame seed (tongkae 통깨)
- 1 l/2 cup sea salt or coarse salt
- 1 package buckwheat noodles, (naengmyeon 냉면)
- 1 l/2 cup red pepper flakes (gochugaru 고추가루)
- 1 cup red pepper paste (gochujang 고추장)
- 2-3 pickling cucumbers, sliced matchstick style
- 1/4 korean radish (moo 무)
- 5-6 hours before you are ready to start cooking, slice the onions thinly and soak for 5-6 hours to reduce the onion flavor. Drain and set aside.
- Put the minced garlic in a cup and cook in a microwave for 20 seconds to get it half cooked, then put enough vinegar to cover the garlic. Also set this aside.
- Peel and core the apples and slice into small pieces. Do the same with the bell peppers.
- Get a pot ready (approximately 4 qt size), fill l/2 the pot with water, and put in all the tomatoes. Cover and boil – when the skin starts to peel, remove from heat and leave the tomatoes inside for another 5-7 mins. Take out the tomatoes and remove and discard the skins, setting aside the tomatoes. Also cool the water that the tomatoes were boiled and save at little more than 1 cup for later use.
- Using a blender, grind the onions you've previously sliced, apples, tomatoes, bell peppers, garlic, and nuts. Add some of the saved tomato water, little by little, enough to grind the ingredients.
- Prepare a large bowl (about 2 gal size) ready and pour the ground mixture in it. Add the hot pepper paste and hot pepper flakes, little by little. Add vinegar and salt and mix it well. Also add honey (if it's not liquid honey, then warm just enough so that it's easier to mix).
- Taste test and if needed, add more salt or vinegar to taste. When finished, get a jar ready. Make sure you wash it out with boiled water or microwave the jar to disinfect it. Fill it up with the sauce. The sauce should fill a 1 gallon jar that you can keep in the refrigerator. It will be good for 5-6 mos or even longer if you kept in the refrigerator.
- You can now cook the noodles. Follow the directions on your package to cook the buckwheat noodles, except do not make any broth. Cool the noodles after they are cooked.
- Mix it with a few spoonfuls of this ready made sauce -- adjust the sauce level to your taste. Garnish with some matchstick style cucumber, and one l/2 cut boiled egg. You can also garnish with thinly sliced Korean white radish (moo 무) that has been pickled lightly using vinegar, salt and sugar.
Serving Size: 8-10
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Preparation Time: 40 minutes