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Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)

How to make instant spicy Korean cold noodles!

Instant Spicy Korean Cold Noodles (Bibim Naengmyeon) | MyKoreanKitchen.com

A few weeks ago I promised my sister that I will make her Bibim Naengmyeon (Spicy Korean Cold Noodles, 비빔냉면) using my near expiring dried naengmyeon noodles, which I bought about a year ago. She loves Bibim Naengmyeon, and she’s been asking for it for a very long time.

So the condition for me to make Bibim Naengmyeon, was for her to babysit my little miss for a few hours – one of my main reasons for not being present on my blog and social media channels lately. I even bought some special meat from a gourmet butcher a few days ago to make beef broth for these noodles.

Then after reading my blog post title, you will be wondering what happened to that grand plan? Why the instant version instead?

Well, I was enjoying my baby free hours by going to my local swimming pool first. I did some laps then went Korean grocery shopping to restock my pantry. As soon as I got home, I made a very simple side dish – Korean pickled perilla leaves as I knew it wouldn’t take long to make. But then I ran out of time to make the “real version of Bibim Naengmyeon”. Oops!

Thankfully, I had the foresight that I wasn’t going to be able to make this real version of Bibim Naengmyeon while I was doing Korean grocery shopping, so I picked up a pack of instant Bibim Naengmyeon. Cleaver, Ha? (It’s always good to have a backup plan in case things don’t turn out as you hope. :))

So I was still able to make some Bibim Naengmyeon for my sister and the result was outstanding! My sister said this instant version was better than some restaurant versions. What a compliment! So I decided to share how I enjoyed my instant Bibim Naengmyeon with you and share my thoughts on this product.

Note: The back of the main packet does have a simple version of English & Korean instructions. However, the below ingredients and steps demonstrate how I recreated Bibim Naengmyeon for this occasion.

Ingredients for Instant Cold Noodles (Serves 3)

  • Instant spicy Korean cold noodles

Korean Style Sashimi Cold Noodles (Hwe Naengmyeon)

-Product name: Korean Style Sashimi Cold Noodles (회냉면, Hwe Naengmyeon)
-Brand name: Sura
-Manufacturer: SamJin GlobalNet
-Price: Approx AUD $13.30
-Serves 3 people

There are four main food items individually packed in the packet: Spicy pickled radish, seasoned pollock, dried noodles and spicy bibim sauce (from the top left in the picture below)  Surprisingly, these are quite generous amounts for three adults to enjoy.

Component of Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)

  • 1 medium cucumber, seeds removed, julienned (optional)
  • 1 1/2 hard-boiled eggs, cut in half (optional)

How to Make Instant Spicy Korean Cold Noodles

1.  Take out the frozen radish pickle and pollock from the packet and defrost them on a separate plate at room temperature for about 30 mins. (This step is only necessary if they are frozen. In my case, even though I defrosted them for 30 mins, I had to separate them with my fingertips as they were still frozen. My fingertips were freezing cold! If this happens to you, just rinse your hands in warm tap water in between separating. )

Defrost radish pickle and pollock

2. Put some hot water into a large pot and boil it for 2 to 3 mins. (You could use cold water then it just takes longer to boil it.) Once it starts to boil, add the noodles into the pot and boil it for another 2 to 3 mins. As it boils, use a pair of tongs to shake the noodles up a bit to separate them.

Boiling naengmyeon noodles

3. Drain the pot and rinse the noodles in cold running water. You could add a tray of ice cubes to speed up this process – you want cold noodles. Leave the noodles in the sieve/colander until the excess water gets drained (about 30 sec to 1 min).

Rinsing noodles

4. Gather one serving portion of noodles with your hand and put it into a medium-sized salad bowl. Add the pickled radish, pollock and the sauce. Optionally, you could also add cucumber and/or boiled eggs. Repeat this for the rest of the servings.

Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)

5. Serve and enjoy!

Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)

How to Eat:-

Mix all the ingredients well with your chopsticks. The most important part is mixing the sauce with the noodles thoroughly while maintaining the shape of the topping. Tricky, hey? 😉

My Verdict:

While it was very delicious, it was VERY spicy as well (even to me!). I think adding some chilled beef broth (Yuksu, 육수) would have been really great to dilute this spiciness. As it is not included in the packet, you will have to make it on your own, or purchase it separately from a Korean grocery store. This broth is usually located in the fridge section.

Alternately, you could use less bibim sauce but you can still taste and feel the spiciness despite this.

Nonetheless, I really loved having Bibim Naengmyeon this way, particularly when you need a quick Naengmyeon fix, it’s not only delicious but also very easy to prepare.

I already bought another packet and I’m very much looking forward to having it again very soon. 🙂 I hope you get to try this Naengmyeon and let us know what you thought of it.

P.S. If you like mul naengmyeon (Korean cold noodle soup), don’t forget to check that one out!


Instant Spicy Korean Cold Noodles (Bibim Naengmyeon) | MyKoreanKitchen.com

Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)

How to make instant spicy cold noodles
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 3
Calories: 600kcal
Author: Sue | My Korean Kitchen

Ingredients

  • Instant spicy Korean cold noodles
  • 1 medium cucumber seeds removed, julienned (optional)
  • 1.5 hard-boiled eggs , cut in half (optional)

Instructions

  • Take out the frozen radish pickle and pollock from the packet and defrost them on a separate plate at room temperature for about 30 mins. (This step is only necessary if they are frozen. In my case, even though I defrosted them for 30 mins, I had to separate them with my finger tips as they were still frozen. My finger tips were freezing cold! If this happens to you, just rinse your hands in warm tap water in between separating. )
  • Put some hot water into a large pot and boil it for 2 to 3 mins. (You could use cold water then it just takes longer to boil it.) Once it starts to boil, add the noodles into the pot and boil it for another 2 to 3 mins. As it boils, use a pair of tongs to shake the noodles up a bit to separate them.
  • Drain the pot and rinse the noodles in cold running water. You could add a tray of ice cubes to speed up this process – you want cold noodles. Leave the noodles in the sieve/colander until the excess water gets drained (about 30 sec to 1 min).
  • Gather one serving portion of noodles with your hand and put it into a medium sized salad bowl. Add the pickled radish, pollock and the sauce. Optionally, you could also add cucumber and/or boiled eggs. Repeat this for the rest of the servings.
  • Serve and enjoy!

Nutrition

Calories: 600kcal | Carbohydrates: 127g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1133mg | Potassium: 167mg | Sugar: 6g | Vitamin A: 4% | Vitamin C: 3.9% | Calcium: 2.6% | Iron: 2.9%
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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11 thoughts on “Instant Spicy Korean Cold Noodles (Bibim Naengmyeon)”

  1. I love Korean food!!! That being said, the last time I had cold noodles, they were sweet potato cold noodles and awfully sticky! We were at a Korean BBQ but the meat was cooked in the kitchen, and so we didn’t have scissors to cut them! They were funny to eat, but I’m not sure I’ll reorder these haha 🙂

  2. just an FYI about starting with hot water – it’s fine if you know your plumbing system. Many older plumbing sysyems were put together with lead based solder, so water that site in the pipes can leach out trace amounts of lead into the water. Not much, but still, especially in a home with children, why add to the accumulation of these (and other salts)? For a whle, plactic pipe was all the fashion (cheaper, no solder) but some types have now been removed from the market, again because of leaching. Also, hot water heaters may have sediment deposits – I live in an apartment complex, and the hot water is filled with rust (which I can see, but I don’t know what could be there that I can’t see). Since water tends to sit in hot water heaters for a while, things precipitate out to the bottom and if you are drawing it down or the water is disturbed in any other way – you getthe sediment, seen or unseen. Finally, depending on where your water comes from – a cistern or the city, for example – the water heater again is a consolidator or anything that might be in it.
    I cook only with cold water, and even then, I make sure the tap runs long enough so that I’m not using water that was standing in the pipes overnight. FWIW.

    • Thanks Judith for sharing your insight on hot water! I always use filtered cold water for most of cooking and drinking but when boiling pasta/noodles (where I can drain the water and rinse) I use tap hot water. I don’t think our pipes are lead or plastic based though. I think they are rare here. Though, I wouldn’t want my water to be mixed with any other debris for sure! Thanks for your comment! 🙂

  3. It so perfect for this hot weather that we are having these days. Looks delicious Sue! Cold noodles always hit the spot…
    On the other note i hope you are having some rest time…good that you have great sis who will babysit for food hehe…
    Have a lovely week ahead!!!

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