Healthy Bibim-Naengmyeon with Black Garlic
How to Make Bibim-Naengmyeon with Black Garlic: A Healthy Black Garlic Bibim Sauce Developed by Sagyejeol Bapsang
My children are not fond of black garlic, despite its health benefits. I found a delicious solution by incorporating it into my bibim-naengmyeon sauce, and they absolutely loved it! This recipe features a specially developed black garlic bibim sauce that is both healthy and incredibly tasty. The rich, deep flavor of black garlic is perfectly balanced with a sweet and spicy sauce, creating a truly satisfying dish for the whole family. Enjoy a unique and healthy meal with this flavorful black garlic bibim-naengmyeon.
Noodles & Toppings- 1 serving Buckwheat Noodles (Chilk Naengmyeon)
- 1/2 Cucumber (julienned)
- 1 Hard-boiled Egg
- Pickled Radish Wraps (Mussem), as needed
Black Garlic Bibim Sauce Ingredients- 50g Black Garlic
- 1/2 Apple (cored, with skin)
- 1/2 Onion
- 1/2 Cucumber (for blending)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Sugar (adjust to taste)
- 2 Tbsp Vinegar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 stalks White part of Green Onion (finely chopped)
- Pinch of Black Pepper
- Pinch of Sesame Oil
- 50g Black Garlic
- 1/2 Apple (cored, with skin)
- 1/2 Onion
- 1/2 Cucumber (for blending)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Sugar (adjust to taste)
- 2 Tbsp Vinegar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 stalks White part of Green Onion (finely chopped)
- Pinch of Black Pepper
- Pinch of Sesame Oil
Cooking Instructions
Step 1
Let’s start by making the special black garlic bibim sauce. First, roughly chop the apple and onion into large pieces for blending. (Tip: Adding apple naturally sweetens the sauce, allowing you to use less sugar while still achieving a delicious sweetness.)
Step 2
Take one whole cucumber and cut it in half. Thinly slice half of the cucumber into fine julienne strips for garnish. Cut the other half into larger pieces to blend with the sauce ingredients. Finely chop the white parts of the green onions.
Step 3
In a blender, combine the roughly chopped apple, onion, black garlic, and the larger pieces of cucumber. Add the mirin, plum extract, sugar, soy sauce, and vinegar. Blend until smooth to create the sauce base.
Step 4
To the smooth sauce base, add the gochujang and gochugaru, and mix well. Incorporate the chopped green onions, a pinch of black pepper, and sesame oil to balance the flavors. The sauce may appear dark due to the black garlic. (Tip: Allowing the sauce to rest in the refrigerator overnight will allow the flavors to meld beautifully, resulting in an even richer taste.)
Step 5
Buckwheat noodles tend to stick together when boiled. To prevent this, gently separate the noodles with your hands before placing them in boiling water.
Step 6
Boil the buckwheat noodles in boiling water for 3-4 minutes. Immediately rinse them under cold water to remove excess starch, and drain them thoroughly. (Tip: Continue rinsing until the water runs clear, meaning most of the starch has been washed away. This ensures the noodles remain chewy and don’t become mushy.)
Step 7
Cut the hard-boiled egg in half. Slice the pickled radish wraps into quarters. These will serve as delicious toppings.
Step 8
Place the drained noodles into a serving bowl. Generously spoon the prepared black garlic bibim sauce over the noodles. Garnish with the julienned cucumber, pickled radish wraps, and the halved hard-boiled egg. Your flavorful black garlic bibim-naengmyeon is now ready to be enjoyed! (Tip: While the color might look intense, the taste is incredibly balanced and delicious, with the unique depth of black garlic complemented by the sweet and spicy sauce.)
