Refreshing & Sweet Buckwheat Bibim-myeon with Abundant Vegetables
Make Your Own Flavorful Buckwheat Bibim-myeon Topped with Fresh Vegetables
Introducing a delightful Buckwheat Bibim-myeon, packed with crisp, fresh vegetables that will awaken your appetite. The perfect blend of sweet and tangy sauce with chewy buckwheat noodles makes it an ideal choice, especially on warmer days. This easy-to-make noodle dish is a delicious treat for everyone.
Noodles & Vegetable Ingredients
- 130g buckwheat noodles
- A bit of red cabbage
- 1/4 onion
- 1/4 carrot
- 1/4 cucumber
- 1/2 Tbsp minced garlic
Perfectly Balanced Bibim Sauce Ingredients
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 2 Tbsp maesil-cheong (plum syrup)
- 3 Tbsp soda water (adds sweetness and fizziness)
- 5 Tbsp apple cider vinegar (the key to tanginess!)
- 1 Tbsp sesame oil (for a fragrant finish)
- 1 Tbsp sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp soy sauce
- 2 Tbsp maesil-cheong (plum syrup)
- 3 Tbsp soda water (adds sweetness and fizziness)
- 5 Tbsp apple cider vinegar (the key to tanginess!)
- 1 Tbsp sesame oil (for a fragrant finish)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the star of the show: the bibim sauce! In a medium bowl, combine 1 Tbsp gochugaru, 1 Tbsp gochujang, 1.5 Tbsp soy sauce, 2 Tbsp maesil-cheong, 3 Tbsp soda water, 5 Tbsp apple cider vinegar, and 1/2 Tbsp minced garlic. Mix them thoroughly until well combined. (We’ll add the sesame oil at the very end.) Whisk everything together until you have a smooth, flavorful sauce.
Step 2
Now, let’s get the fresh vegetables ready! Wash the cucumber, remove the seeds, and julienne it thinly. Wash the onion and red cabbage, pat them dry, and then slice them into thin, fine strips. The thinner you slice them, the better the texture will be.
Step 3
Peel the carrot and julienne it thinly. This will add a beautiful color and a satisfying crunch.
Step 4
Tip: Feel free to use other vegetables you have on hand besides the ones listed! Adding ingredients like lettuce, perilla leaves, or microgreens can make your Bibim-myeon even more vibrant and flavorful. This recipe is also excellent for using up leftover vegetables from your fridge!
Step 5
It’s time to cook the buckwheat noodles. Bring a pot of water to a boil. Add the frozen buckwheat noodles and cook according to the package instructions, usually for about 20-30 seconds, or just until the noodles are separated and tender. Be careful not to overcook them, as they can become mushy. Immediately drain the noodles and rinse them under cold running water to remove excess starch and achieve a springy texture. Drain well.
Step 6
Prepare a wide serving bowl. Arrange the julienned vegetables neatly at the bottom of the bowl. Then, carefully place the prepared buckwheat noodles on top of the vegetables. This creates a visually appealing base for your Bibim-myeon.
Step 7
Now for the grand finale – bringing all the flavors together! Generously spoon the prepared bibim sauce over the noodles and vegetables. Finally, drizzle 1 Tbsp of sesame oil all around for a fragrant finish. Your delicious, tangy, and crunchy Buckwheat Bibim-myeon is ready to be enjoyed! Mix it all up and savor every bite!
