Crisp & Refreshing: Chilled Cucumber Broth Bibim Naengmyeon
Summer Delight at Home: Nest Naengmyeon x Chilled Cucumber Broth Bibim Naengmyeon Recipe
I usually love traditional mul-bibim naengmyeon (cold mixed noodles with broth), but I discovered that combining Nest Naengmyeon with a refreshing chilled cucumber broth (oi naengguk) creates a taste almost indistinguishable from the traditional version and absolutely delicious! Sharing this recipe for you to enjoy.
Essential Chilled Cucumber Broth Ingredients- 1/2 fresh cucumber
- 1g dried seaweed (miyeok)
- 1/4 medium onion
- Coarse salt (for washing and pickling cucumbers)
Flavorful Chilled Cucumber Broth Seasoning- 500ml refreshing seafood broth (using a dashi pack with anchovies and shrimp yields a deeper flavor!)
- 1.5 tsp salt (for balancing the broth)
- 2 Tbsp vinegar
- 0.5 tsp allulose (or substitute with oligosaccharide or sugar for sweetness)
- 1.5 tsp minced garlic
- 0.5 tsp roasted sesame seeds
Assembling the Cucumber Broth Bibim Naengmyeon- Prepared chilled cucumber broth (from above ingredients)
- 1 packet of Nest Naengmyeon (bibim naengmyeon type)
- 500ml refreshing seafood broth (using a dashi pack with anchovies and shrimp yields a deeper flavor!)
- 1.5 tsp salt (for balancing the broth)
- 2 Tbsp vinegar
- 0.5 tsp allulose (or substitute with oligosaccharide or sugar for sweetness)
- 1.5 tsp minced garlic
- 0.5 tsp roasted sesame seeds
Assembling the Cucumber Broth Bibim Naengmyeon- Prepared chilled cucumber broth (from above ingredients)
- 1 packet of Nest Naengmyeon (bibim naengmyeon type)
Cooking Instructions
Step 1
★ Prepare the Broth in Advance: In a pot, combine 600ml of cold water and 1 dash pack (containing anchovies and shrimp). Bring to a boil over high heat. Once boiling vigorously, reduce to medium heat and simmer for 15 minutes. Turn off the heat, let it cool completely, and then chill in the refrigerator. This broth forms the flavorful base of the cucumber broth.
Step 2
Rehydrate the dried seaweed by soaking it in lukewarm water for about 5-10 minutes, until softened. Be careful not to soak for too long, as it can become mushy.
Step 3
Thoroughly wash the cucumber under running water, using coarse salt to scrub the skin. Peel the cucumber thinly, then julienne it into strips approximately 5cm long and 0.3cm thick.
Step 4
Place the julienned cucumber in a bowl and sprinkle with 1/4 tsp of salt. Gently toss and let it sit for about 5 minutes to lightly pickle. This step makes the cucumber crisp yet tender.
Step 5
Thinly julienne the onion, similar in thickness to the cucumber strips.
Step 6
Add the rehydrated seaweed to boiling water and blanch for about 30 seconds to 1 minute, until it turns a vibrant deep green. Immediately remove the seaweed and rinse under cold running water to stop the cooking process and remove any sliminess.
Step 7
Gently squeeze out excess water from the blanched seaweed and cut it into approximately 3cm lengths. This makes it easier to eat with the noodles.
Step 8
Gently squeeze out the excess water from the salt-pickled cucumbers. Avoid squeezing too hard, as this can release a raw flavor.
Step 9
In a large bowl, combine the squeezed onion, seaweed, and cucumber. Mix gently to avoid crushing the ingredients.
Step 10
Now, add all the seasoning ingredients for the cucumber broth (chilled seafood broth, salt, vinegar, allulose, minced garlic, roasted sesame seeds) to the bowl. Mix well until everything is evenly combined. Cover and refrigerate until ready to serve.
Step 11
Bring a pot of water to a boil. Add the Nest Naengmyeon noodles and the dried pollock garnish (if included) and cook according to package directions (usually around 3 minutes). Drain the noodles and rinse them thoroughly under cold running water, rubbing gently to remove all the starch. This ensures the noodles are chewy and don’t clump together.
Step 12
Pour the chilled cucumber broth into your serving bowl. The amount depends on your bowl size and preference, but aim to fill the bottom evenly. For my bowl, about 6-7 ladlefuls were perfect. Too much broth can dilute the flavor of the noodles.
Step 13
Carefully place the well-drained naengmyeon noodles on top of the cucumber broth in the bowl.
Step 14
Finally, drizzle your desired amount of bibim sauce (the one included with the noodles or your favorite) over the noodles. Garnish with a small portion of the cucumber and onion from the chilled broth. If your cucumber broth isn’t slushy, add 4-5 ice cubes to make it extra refreshing before serving!
