Spicy and Sweet Dried Pollack Bibim Naengmyeon
Beat the Summer Heat with the Ultimate Cold Noodles! A Delicious Bibim Naengmyeon Featuring Dried Pollack.
This bibim naengmyeon features dried pollack (hwangtae) seasoned with a spicy gochujang sauce, and a refreshingly tangy and sweet bibim sauce made with yogurt for a unique flavor profile.
Main Ingredients- 50g dried pollack (Hwangtae)
- 2 servings of fresh or dried naengmyeon noodles (or regular noodles)
- Pickled radish (or lightly pickled shredded radish) – a small amount
- Young leafy greens – a small amount
Dried Pollack Seasoning- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1.5 Tbsp red pepper paste (Gochujang)
- 1 Tbsp rice syrup (Jocheong) or corn syrup (Oligodang)
- Pinch of black pepper
- Sesame seeds
- Sesame oil
Bibim Naengmyeon Sauce- 2 Tbsp red pepper paste (Gochujang)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp plain yogurt
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1.5 Tbsp red pepper paste (Gochujang)
- 1 Tbsp rice syrup (Jocheong) or corn syrup (Oligodang)
- Pinch of black pepper
- Sesame seeds
- Sesame oil
Bibim Naengmyeon Sauce- 2 Tbsp red pepper paste (Gochujang)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp plain yogurt
Cooking Instructions
Step 1
Using scissors, cut the dried pollack into small, bite-sized pieces (about 2-3 cm). Then, briefly soak the pieces in lukewarm water to soften them. Immediately after soaking, wring out the water thoroughly. Be careful not to soak for too long, as this can diminish the delicious texture of the pollack.
Step 2
In a large bowl, combine all the ingredients for the dried pollack seasoning: vinegar, soy sauce, minced garlic, plum extract, red pepper flakes, red pepper paste, rice syrup, black pepper, sesame seeds, and sesame oil. Mix well to create a flavorful seasoning sauce.
Step 3
Add the squeezed dried pollack to the prepared seasoning sauce and gently mix until well coated. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for added nuttiness. Your delicious seasoned dried pollack is now ready.
Step 4
Now, let’s prepare the bibim naengmyeon sauce. In a separate bowl, combine the gochujang, vinegar, sugar, plum extract, minced garlic, red pepper flakes, and the plain yogurt, which adds a delightful tanginess and sweetness. Whisk until smooth and well combined. The yogurt will make the sauce wonderfully refreshing.
Step 5
To prevent the naengmyeon noodles from sticking together when cooking, gently rub them with your palms while they are still dry, separating them strand by strand. This trick makes them much easier to manage and cook evenly.
Step 6
Once the noodles are separated, add them to boiling water. Cook for about 1 to 2 minutes, depending on the type of noodles. Avoid overcooking, as they can become mushy.
Step 7
Immediately after cooking, quickly rinse the noodles under cold running water to stop the cooking process and cool them down. Gently rub the noodles with your hands while rinsing to remove excess starch, which ensures a chewy texture. Drain them thoroughly. Now they are ready to be served.
Step 8
Assemble your bibim naengmyeon by placing the cooked and drained noodles in a serving bowl. Generously spoon the prepared bibim naengmyeon sauce over the noodles. Top with the crunchy pickled radish, the flavorful seasoned dried pollack, and a handful of fresh young leafy greens. Finish with a final sprinkle of sesame seeds. Mix everything together and enjoy this cooling, delicious, and satisfying dried pollack bibim naengmyeon!
