韓式辣拌冷麵Spicy Cold Noodles (Bibim Naengmyeon)

Prep 15 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Mix all the sauce ingredients and chill for at least 30 minutes so the flavours meld.

   2 tbsp Gochujang (Korean chilli paste)1 tbsp Gochugaru (Korean chilli flakes)1½ tbsp Sugar2 tbsp Rice vinegar1 tbsp Light soy sauce1 tbsp Sesame oil50 g Asian pear or apple, grated1 clove Garlic, grated1 tsp Toasted sesame seeds

   30 min
2. 2
   Step 2.

   Hard-boil the egg for 9 minutes, cool in cold water, peel and halve.

   1 Egg

   9 minBoil / blanch
3. 3
   Step 3.

   Cut the cucumber into fine matchsticks and slice the pear.

   ½ Cucumber, in matchsticksabout ½ Asian pear, thinly sliced

   Knife work
4. 4
   Step 4.

   Loosen the noodles and cook them in plenty of boiling water following the packet (usually 3–4 minutes), stirring so they don't clump.

   300 g Naengmyeon noodles (2 portions)

   4 minBoil / blanch
5. 5
   Step 5.

   Drain and rub the noodles vigorously under cold running water, then plunge into iced water until very cold. Drain well.

   300 g Naengmyeon noodles (2 portions)to taste Ice cubes and cold water, for rinsing

   Wok-chan's tip鑊仔貼士

   Rubbing off the starch is what gives naengmyeon its springy, slippery bite.
6. 6
   Step 6.

   Twist the noodles into nests in bowls, spoon over the sauce and top with cucumber, pear and egg. Snip the noodles with scissors and mix at the table.

   300 g Naengmyeon noodles (2 portions)2 tbsp Gochujang (Korean chilli paste)½ Cucumber, in matchsticksabout ½ Asian pear, thinly sliced1 Egg

   Assemble / plate