Kim Dae-seok's Bibim Naengmyeon

• naengmyeon noodles 1 serving (200g)
• ginger 1 piece
• light soy sauce half cup (paper cup)
• barley shrimp 1 handful
• onion 1/4
• pear 1/4
• apple 1/4
• garlic half handful
• fine red chili powder 1 cup (paper cup)
• corn syrup 5 tablespoons
• sugar 4 tablespoons
• monosodium glutamate 2 pinches
• salt half tablespoon
• plum syrup 2 tablespoons
• beef bone broth half cup (paper cup)
• cold noodle broth a little
• cucumber strips a little
• pickled radish a little
• braised beef a little
• pear slice 1 piece
• boiled egg half
• sesame salt a little
• vinegar to taste
• mustard to taste

Recipe 🍳

Cooking tips 💡

• For best results, let the sauce sit for 20–30 minutes after mixing—this allows the chili powder to bloom, thickening the sauce and deepening its flavor.
• Remove the noodles from boiling water immediately when the bubbles rise sharply to prevent them from breaking apart.
• When rinsing the noodles, use ice water and rub firmly at the end to maximize chewiness.

Recommended for 🙋

• ⭐Those who want to taste a bibim naengmyeon with a depth of flavor far beyond store-bought sauces.
• ⭐Home cooks eager to learn the balanced ratio for a professional-grade noodle sauce that rivals restaurant quality.