Bibimmyeon: Spicy Cool Noodles

Written by Joe Wabe

One of the greatest ways to endure hot summers in Korea is through the enjoyment of cold and hot dishes during this season. “Heat beats heat” is a common expression here, and that’s why enjoying dishes like samgye-tang
(삼계탕, ginseng chicken soup) is a common ritual. But while everywhere else in the world, people beat the summer heat with cold drinks, fruits, or ice cream, in Korea cold noodles are the norm. I have to admit that during my first summer here, cold noodles were something a little bit strange, and I wasn’t really a fan when introduced to them at first. But after a couple of tries, I was able to stir my palate and found myself – many summers later – craving a good plate of cold noodles every time hot summers arrived.

Bibim-myeon (비빔면) – this spicy, sweet, and sour dish is a favorite for spice-loving fans, and it’s made with somyeon (소면) or thin, wheat flour noodles. Its rich flavor comes from the combination of red pepper powder and paste along with minced garlic, vinegar, and sugar, which together produce its sweetness and sourness. The final stroke is a slight touch of sesame oil that will enhance the flavor. Fresh cucumbers added at the end will complete the coolness of the dish.

Best of all, it’s easy to put together. You could be enjoying this magnificent dish in less than 20 minutes. So let’s get cooling!

Ingredients (Serves 2)

1 small pack of thin noodles (somyeon)
½ cucumber
1 boiled egg
1 tablespoon of sugar (or green plum syrup)
1½ tablespoons of hot pepper paste
1 tablespoon of hot pepper powder
1 tablespoon of minced garlic
2 tablespoons of vinegar
1 tablespoon of sesame seeds
1 tablespoon of sesame oil

Preparation

Cook the noodles in boiling water for about four to five minutes. Drain and rinse with cold water and set aside. In a separate bowl combine the hot pepper paste and powder, minced garlic, vinegar, sesame seeds and oil, and the green plum syrup or sugar, and mix well with a whisk. Slice the cucumber in thin, long strips, and cut the boiled eggs in half. Combine the sauce and the noodles, and mix well. Serve and garnish with cucumber and half a boiled egg per serving.

Photograph by Teri Lyn Fisher

The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.