You know when there’s that one meal or dish that reminds you of someone? Every time you eat it, it brings back wonderful memories that you’ve had with that person. For me, the one dish that reminds me of my mom is bibim naeng myun. Probably because she makes it a lot especially in the Summer and it’s so delicious it brings tears to my eyes but mainly because we’re both obsessed with it. I’m very dramatic about food if you couldn’t tell.
Bibim in Korean means to mix and naeng myun means noodles so bibim naeng myun is a mixed noodle dish usually with vegetables and protein. I love it because it’s usually served cold which is so refreshing in the Summer and it’s spicy. My mom usually makes hers with vegetables and pickled cucumbers but you can add meat to it if you want and because we’re Asian, we top it off with a hardboiled egg.
It’s so easy to make and is a crowd pleaser because it’s gluten free and can easily be prepared vegan or vegetarian. I like making mine with raw seasonal vegetables for that extra crunch. Bibim naeng myun is one of my favorite healthy Summer time meals and it reminds me of my mama every time.
Recipe serves 2
- 1 lb buckwheat soba noodles
- 1 hardboiled egg
- 1 ½ tablespoon gochujang (red pepper paste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari (gluten free soy sauce)
- ½ tablespoon rice wine vinegar
- ½ English cucumber, julienned
- 2 carrots, peeled and julienned
- 1 scallion, diced
- 1 tablespoon fresh mache
- Boil the water and cook the noodles according to the directions on the package.
- In the meantime, wash and cut all the vegetables. Hard boil 1 egg. I bring the water to a boil. Once it starts boiling, I put the egg in the water and time it for 12 minutes. I immediately submerge the egg in cold water.
- When the noodles are done, I immediately rinse them off with cold water. I put the noodles back in the pot and mix in the gochujang, sesame oil, tamari, and rice wine vinegar.
- I serve the noodles in a bowl with the vegetables and ½ of the hardboiled egg.