Bean Sprout and Kimchi Bibim Naengmyeon recipe - ingredients, nutrition and when to eat it
This chilled noodle dish pairs the crisp, tangy bite of bean sprouts and fermented kimchi with a spicy sauce.
This chilled noodle dish pairs the crisp, tangy bite of bean sprouts and fermented kimchi with a spicy sauce. It's refreshing for lunch on a hot day or a flavorful dinner when you're craving something appetizing.
Noodles · 20 minutes to cook
Tips: After boiling, rinse the noodles thoroughly in cold water for a springy, clean texture.
Tips: If the kimchi is very sour, add a little sugar; if it's mild, add a splash of vinegar to taste.
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Ingredients (1 serving)
- Chik naengmyeon noodles — 180 g
- Soybean sprouts — 1 handful
- Fermented kimchi — 0.5 cup
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 2 Tbsp