Bibim naeng myun

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

Crisp is not a word that usually springs to mind when you talk about boiled noodles, but this Korean favourite is lifted considerably by a veritable chorus line of in-your-face crunches. The addition of cucumber, daikon and nashi pear also gives the dish a curiously pleasing flavour twist.


  • 300 g (10 oz) naeng myun
  • 2 tbsp sesame oil


Cook noodles in boiling water for 4 to 5 minutes. Rinse under cold water and drain. Toss through 1 tablespoon sesame oil, cover and refrigerate.

To make sauce, mix garlic, chilli paste, remaining sesame oil, beef stock, soy sauce, sugar and sesame seeds together. Peel cucumber in half length