Bibim Naengmyeon

Ingredients

• 300 g dried naengmyeon (Korean buckwheat noodles)
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp Korean mustard (or Dijon)
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 Korean pear, julienned
• 1/2 cucumber, julienned
• 2 hard-boiled eggs, halved
• Toasted sesame seeds, for garnish
• Ice cubes, for serving

Before you cook

• Julienne the pear and cucumber.
• Hard-boil the eggs, cool, peel, and halve.
• Mince the garlic.

Steps

1. Whisk the gochujang, gochugaru, rice vinegar, sugar, mustard, sesame oil, and garlic together in a bowl to make the sauce.
2. Bring a large pot of water to a rolling boil.
3. Add the naengmyeon noodles and cook for 3 to 4 minutes, stirring to separate them, until just tender.
4. Drain the noodles and rinse them immediately under cold running water, rubbing them between your hands to remove surface starch.
5. Drain the noodles well and divide them between two bowls.
6. Spoon the spicy sauce over each portion of noodles.
7. Toss the noodles with the sauce until evenly coated.
8. Top each bowl with julienned pear, cucumber, and two egg halves.
9. Scatter with toasted sesame seeds and tuck a few ice cubes alongside before serving.