Aha Bujang's Naengmyeon Bibim Sauce

• 70g apple
• 80g pear
• 50g onion
• 3 tbsp pineapple juice
• 2.5 tbsp minced garlic
• 5 tbsp fine gochugaru
• 2 tbsp sugar
• 1 tbsp Miwon
• 0.5 tbsp dasida
• 2 tbsp Jin-ganjang
• 2 tbsp vinegar

Recipe 🍳

Cooking tips 💡

• Blending with pineapple juice helps soften the fruit particles and infuses the sauce with a subtle fruity aroma.
• It tastes good right away, but aging it in the refrigerator for 1–3 days allows the gochugaru to swell, making the sauce thicker and deepening the flavor.
• It's excellent not only for bibim naengmyeon but also as a dadagi for mul naengmyeon, or as a sauce for jjolmyeon and bibim guksu.

Recommended for 🙋

• ⭐Those who want to make a restaurant-quality bibim sauce at home instead of using store-bought sauce.
• ⭐Those who prefer bibim naengmyeon with a refreshing, naturally sweet fruit flavor.
• ⭐Those who need an all-purpose bibim sauce that can be used for various noodle dishes like guksu, jjolmyeon, and naengmyeon.