Bibim naeng myun

Name: Bibim naeng myun
Yield: Serves four
Cuisine: Korean
Ingredients: 2 hard-boiled eggs, halved; 1 nashi pear; 100 g (3 oz) Korean daikon pickles; 1 small cucumber; ½ tsp salt; 2 spring onions, green part only, finely sliced; 2 spring onions, green part only, finely sliced; 16 slices cooked beef (from beef broth, above); 16 slices cooked beef (from beef broth, above); 2 tbsp sesame oil; 300 g (10 oz) naeng myun; 2 tbsp gochu jang chilli paste; 2 cloves of garlic, finely chopped; 2 tbsp soy sauce; 4 tbsp Korean beef broth; 1 tsp sesame seeds; 2 tbsp sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

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

Asia
Korea
Noodles
Main course

Method

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