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–+ servings
Bibimmyeon

Deliciously Spicy Bibimmyeon: Your Quick Summer Noodle Fix

Bibimmyeon is a quick and easy Korean noodle dish bursting with vibrant flavors, perfect for summer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Wheat Noodles Substitute with somyeon for a more traditional texture.
For the Sauce
  • 2 tablespoons Gochujang Can replace with red pepper paste if necessary.
  • 1 tablespoon Gochugaru Adjust quantity to taste or use a milder chili powder.
  • 1 tablespoon Sugar Brown sugar can be used for a richer flavor.
  • 1 tablespoon Soy Sauce Tamari can be used for a gluten-free option.
  • 1 tablespoon Vinegar Rice vinegar is preferred but can substitute with white vinegar.
  • 1 tablespoon Sesame Oil Avocado or olive oil may substitute if sesame is unavailable.
For the Toppings
  • 1 Cucumber Julienned; any crisp vegetable, such as zucchini, can be an alternative.
  • 1 medium Carrot Julienned; other root vegetables like radish can be used.
  • 2 Hard-Boiled Eggs Halved; omit for a vegan version or replace with tofu.
  • 1 tablespoon Sesame Seeds For garnish; crushed nuts can be a substitute.
  • Chopped Green Onions Other herbs like cilantro may be used for variation.
Extras
  • Ice Cubes Optional; keeps the dish refreshingly cold.

Equipment

  • large pot
  • Mixing Bowl
  • Colander
  • tongs
  • whisk

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add 200g of wheat noodles and cook for 3 to 5 minutes until al dente, stirring occasionally.
  2. In a mixing bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of sesame oil. Whisk until the mixture is smooth.
  3. Carefully drain the cooked noodles in a colander and rinse them under cold running water to stop the cooking process.
  4. In a large mixing bowl, transfer the cooled noodles and pour the prepared sauce over them. Toss gently until the noodles are evenly coated.
  5. Fold in the julienned cucumber and carrot into the noodle-sauce mixture, and toss gently.
  6. Divide the noodle and vegetable mixture into individual serving bowls.
  7. Top each bowl with halved hard-boiled eggs and sprinkle 1 tablespoon of sesame seeds over the dish.
  8. For an even more refreshing experience, place a few ice cubes in each bowl right before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 1.5mg

Notes

For best texture, rinse the noodles thoroughly and serve with fresh vegetables added just before serving.

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