Refreshing & Spicy Mul-Bibim Naengramen (Cold Ramen)
Refreshing & Spicy Mul-Bibim Naengramen (Cold Ramen)
Transforming Bibim-myeon into a Chilled Noodle Delight: The Ultimate Mul-Bibim Naengramen!
Craving something cool and refreshing on a hot day? This recipe is perfect for you! We’ve got a fantastic chilled ramen recipe that’s ideal when you need a palate cleanser and a burst of flavor. Using store-bought bibim-myeon sauce and frozen naengmyeon broth, you can easily create a sophisticated mul-bibim naengramen at home. The tantalizing mix of sweet, spicy, and icy flavors will be unforgettable!
Ingredients- 1 packet Bibim-myeon (spicy mixed noodles)
- 1 packet frozen Naengmyeon (cold noodle soup) broth
- Shredded cucumber, to garnish
- 1 hard-boiled egg, halved
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Before you begin cooking, take out the frozen naengmyeon broth pack. Place the unopened pack in a bowl of cold water and let it thaw gradually. This helps to keep the broth extra cold, ensuring a wonderfully refreshing final dish.
Step 2
For this recipe, I personally love using the sweet and spicy bibim-myeon from No Brand. It’s not only incredibly cost-effective at 1980 won for 5 packets, but it’s also exceptionally delicious! Honestly, once you try it, you might find it hard to go back to other brands like Ottogi or Paldo. (This is based on personal preference, of course!)
Step 3
Now, it’s time to cook the noodles for the bibim-myeon. Bring a pot of water to a rolling boil and add only the noodles. Here’s a key tip: cook the noodles for slightly longer than you normally would for bibim-myeon, about 30 seconds to a minute extra. This will give them a more satisfyingly chewy texture. If you undercook them, they might be a bit too soft.
Step 4
Once the noodles are perfectly cooked, immediately transfer them to a bowl of ice-cold water. Rinse them thoroughly, rubbing the noodles between your hands under the cold water. This step chills the noodles thoroughly and makes them wonderfully firm and springy. So far, it’s just like making regular bibim-myeon, right? Now, things get interesting!
Step 5
Take the naengmyeon broth that’s been thawing in cold water and pour it over the prepared noodles. You can adjust the amount of broth to your liking. See how the icy broth instantly transforms it into a visually appealing cold ramen? It’s almost ready!
Step 6
Next, prepare your toppings for a beautiful presentation. Thinly sliced pickled radish (ssammu), julienned cucumber, or crisp kimchi are all excellent choices. I’ve julienned a cucumber I had at home, and I’ve also prepared a hard-boiled egg, halved for a lovely garnish.
Step 7
Oh, a little mistake here! Ideally, the bibim-myeon sauce packet should be added last for the best visual appeal, but I accidentally added it earlier. Don’t worry, it doesn’t affect the taste at all! Squeeze the bibim-myeon sauce packet over the noodles. Again, feel free to adjust the amount based on your spice preference.
Step 8
Finally, artfully arrange your prepared cucumber slices, halved boiled egg, and sprinkle with sesame seeds. That’s it! You’ve just created a super easy and incredibly refreshing mul-bibim naengramen using simple bibim-myeon. This is the perfect dish to beat the summer heat!
