Korean · side dish

Korean Bibim Naengmyun (Instant Spicy Cold Noodles)

Name: Korean Bibim Naengmyun (Instant Spicy Cold Noodles)
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: •alfalfa sprouts (garnish); •1/2 cucumber, thinly sliced; •4 large eggs, sunny side up; •4 tbsp gochujang (Korean red pepper paste; Sriracha sauce okay too); •1/2 cup kimchi, thinly sliced; •2, 3 pieces red leaf lettuce, thinly shredded; •1 tsp sesame seeds (garnish); •2 Instant Bibim-myun packages

“If you want to add more Korean recipes to your recipe box, Korean Bibim Naengmyun (Instant Spicy Cold Noodles) might be a recipe you should try. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 198 calories. This gluten free, dairy free, and fodmap friendly recipe serves 2 and costs $1.99 per serving. 1 person were glad they tried this recipe. This recipe from Foodista requires alfalfa sprouts, kimchi, eggs, and leaf lettuce. From preparation to the plate, this recipe takes around 45 minutes. Only a few people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so spectacular. Try Instant Spicy Korean Cold Noodles (Bibim Naengmyeon), Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun), and Vegetarian Naengmyun (korean Cold Noodles) for similar recipes.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Alfalfa sproutsgarnish2 servings
Cucumberthinly sliced½
Eggssunny side up4 large
GochujangKorean red pepper paste; Sriracha sauce okay too4 tbsp
Kimchithinly sliced½ cup
Leaf lettuce3 pieces red leaf lettuce, thinly shredded3
Sesame seedsgarnish1 tsp
Bibim-myun packages2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Prepare the vegetables by thinly slicing them into 2-inch strips. This allows them to be eaten comfortably with the noodles. Shred the lettuce into desired pieces and lay them as a bed for the noodles.
2
Boil the noodles in pot for about 7 minutes or shortly after the noodles separate on their own. It's best to have slightly undercooked noodles as opposed to overcooked noodles, as they will continue to soften as you eat them. For extra spiciness, add in 1 tbsp of gochujang (red pepper paste) to the original sauce packets.
3
After draining the noodles under cold water for several minutes, top on the bed of lettuce and top with pre-cut vegetables and garnish with sesame seeds and alfalfa sprouts.

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