BiBim Naengmyon

Alternate Spellings: Bibim naengmyeon, bibim naengmyun, bibim-naengmyeon,

비빔 냉면
Cold Mixed Noodles. This is a favorite warm weather dish, perfect for cooling off on those really hot days.

Servings: 4

Ingredients

1

12 ounce package

buchwheat noodles

8 to 10

leaves

Loose leaf lettuce

1/2

each

small carrot

1/2

each

small daikon radish

1/2

each

small cucumber

2

tablespoons

hand shredded kimchi

2

each

eggs

Sauce

2

tablespoons

gochujang

1

tablespoon

rice vinegar

1

tablespoon

soy sauce

1


tablespoon

honey

1

tablespoon

brown sugar

1

tablespoon

Korean sesame oil

1

tablespoon

roasted sesame seeds

Other possible ingredients

Shredded or julienned asian pear

pine nuts

pea or bean sprouts

Procedure

Buckwheat noodles

For dried noodles, soak in lukewarm water until softened.

You can get packaged soft buckwheat noodles at most Korean stores. If you get the frozen, thaw them under running cold water. If they are refrigerated, rinse them in cold water.

Both kinds – Bring a pot of water to a full boil, add the noodles, and boil for two to five minutes (until desired tenderness – taste test after two minutes).

Remove from heat, drain, and rinse in cold water.

Eggs

Hard boil the eggs, peel, and cut in half from top to bottom.

Carrot

Slice, shred or julienne in thin stirps.

Rinse in cold water, immerse in boiling water for one to two minutes, rinse again in cold water.

Radish and Cucumber

Slice, shred or julienne in thin stirps.

Lettuce

Rinse well in cold water, then pat dry. Hand tear into thin strips.

Sauce

Mix the sauce ingredients together in a small bowl and let stand 15 minutes.

Final Mix

Put everything except egg in a large bowl and mix well.

Place in refrigerator until well chilled.

Dish it out in individual bowls, making a small well in the center. Place one half boiled egg in the well.

Serve chilled.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (7.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

154.64

Calories From Fat (45%)

70.03

Calories From Protein (12%)

19.1

Calories From Carbohydrates (42%)

65.52

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 8.32g

13%

Saturated Fat 1.61g

8%

Monounsaturated Fat 3.15g

Polyunsaturated Fat 2.81g

Trans Fatty Acids 0g

Cholesterol 105.5mg

35%

Sodium 410.63mg

17%

Potassium 424.52mg

12%

Total Carbohydrates 17.87g

6%

Fiber 2.85g

11%

Sugar 11.72g

Sugar Alcohols 0g

Net Carbohydrates 15.02g

Protein 5.4g

11%

Vitamin A 3332.51IU

67%

Vitamin C 26.21mg

44%

Calcium 96.93mg

10%

Iron 2.01mg

11%

Vitamin E 0.44mg

4%

Vitamin D 8.5IU

2%

Thiamin 0.09mg

6%

Riboflavin 0.17mg

10%

Niacin 0.69mg

3%

Vitamin B6 0.18mg

9%

Folate 52.48mcg

13%

Vitamin B12 0.32mcg

5%

Pantothenic Acid 0.66mg

7%

Vitamin K 39.64mcg

50%

Phosphorus 117.99mg

12%

Magnesium 41.74mg

10%

Zinc 0.88mg

6%

Copper 0.27mg

14%

Manganese 0.28mg

14%

Selenium 9.2mcg

13%

Alcohol 0g

Caffeine 0mg

Water 173.65g

0%

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