Summer Delight: Refreshing and Tangy Cucumber Bibim Naengmyeon
How to Make Delicious Bibim Naengmyeon with Simple Pickled Cucumbers
In the sweltering heat of summer, what’s one essential ingredient for refreshing noodle dishes? It’s none other than crisp, juicy cucumbers! Whether it’s for Kongguksu (cold soybean noodle soup), Makguksu (buckwheat noodles), Bibim Guksu (spicy mixed noodles), or even Mul Naengmyeon (cold buckwheat noodles), cucumber adds a vital freshness. Cucumbers have a cooling nature, making them perfect for hot weather, and their crunchy texture is wonderfully satisfying. This recipe features Bibim Naengmyeon generously topped with tangy and sweet pickled cucumbers, transforming it into a complete, satisfying meal that needs no side dishes. When cucumbers are at their best and most affordable, try pickling one and topping your Bibim Naengmyeon with it. Any leftover pickled cucumbers can be enjoyed as a side dish or replenished on your noodles. The cucumber pickle comes together in just 10 minutes, making it a quick and easy dish. The crisp cucumber slices will add a vibrant, refreshing element to your mixed noodles. Enjoy the delightful taste of cucumber on its own or paired with your Bibim Naengmyeon – cucumber truly is the king of summer noodle toppings! With just one cucumber, your Bibim Naengmyeon will be infinitely more delicious, proving why it’s such an indispensable part of this dish! ^^
Essential Ingredients- 1 fresh cucumber
- 1 packet of bibim naengmyeon noodles (Dongji Naengmyeon recommended)
- 1 hard-boiled egg (for garnish)
- 800ml water (for boiling noodles)
Cucumber Pickle Seasoning- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vinegar
Cooking Instructions
Step 1
First, wash the cucumber thoroughly under running water. Cut the cleaned cucumber in half lengthwise, then slice it diagonally into bite-sized pieces. Slicing them not too thinly will help maintain a pleasant crunch.
Step 2
Place the sliced cucumber in a bowl. Add 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of vinegar. Gently toss to coat the cucumber evenly with the seasoning. Let it pickle for about 10 minutes. This step will infuse the cucumber with a sweet and tangy flavor while keeping it crisp.
Step 3
Do not rinse the pickled cucumbers after 10 minutes! Take the pickled cucumber slices with both hands and squeeze out as much moisture as possible. Thoroughly squeezing out the water is key to achieving a delightfully firm and chewy texture for the cucumber.
Step 4
Now, it’s time to cook the noodles. Pour 800ml of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling, add the bibim naengmyeon noodles and immediately reduce the heat to medium-low. Boiling on high heat can cause the noodles to become mushy, so controlling the heat is important.
Step 5
After adding the noodles, use chopsticks to gently separate the strands so they don’t stick together. Continue to boil for about 3 minutes while stirring occasionally. Refer to the cooking time indicated on the noodle packaging, but be careful not to overcook them.
Step 6
Drain the noodles after boiling for 3 minutes and immediately rinse them under cold running water. Rinse the noodles vigorously (‘barak-barak’) several times to remove excess starch. This will result in more springy and cleaner-tasting noodles. After rinsing thoroughly, place them in a colander to drain any excess water completely.
Step 7
Transfer the well-drained noodles to a large bowl. Add the bibim naengmyeon sauce packet and gently mix everything together, ensuring the sauce coats the noodles thoroughly. Feel free to adjust the amount of sauce according to your preference.
Step 8
Arrange the sauced noodles attractively in a serving bowl. Generously top the noodles with the crisp, pickled cucumber slices prepared earlier. Finally, garnish with the halved hard-boiled egg. Your delicious and visually appealing Bibim Naengmyeon is now complete! Enjoy your meal!
