Dried pollack bibim naengmyeon. The best naengmyeon to overcome
It's spicy cold noodles with sweet and sour dried pollack mixed with red pepper paste and yogurt.
2 serving
Within 20 minutes
사계절밥상
Ingredients
  • dried pollack
    50g
  • small noodles
    2pack
  • Radish
    little
  • a young leaf vegetable
    little
  • Vinegar
    1T
  • Soy sauce
    1T
  • crushed garlic
    1T
  • plum extract
    1T
  • Red pepper powder
    1T
  • red pepper paste
    1.5T
  • grain syrup
    1T
  • ground pepper
  • Sesame
  • Sesame oil
  • red pepper paste
    2T
  • Vinegar
    1T
  • Sugar
    1T
  • plum extract
    1T
  • crushed garlic
    1T
  • Red pepper powder
    1T
  • Yogurt
    2T
Video
Cooking Steps
STEP 1/8
Cut the dried pollack into small pieces with scissors to make it soft
Soak it in water and squeeze it right away.
STEP 2/8
Make dried pollack sauce with vinegar, soy sauce, ground garlic, plum extract, red pepper powder, grain syrup, pepper, sesame seeds, and sesame oil in a bowl.
STEP 3/8
Put the dried pollack in the sauce
Complete with sesame seeds and sesame oil.
STEP 4/8
They also make bibim naengmyeon seasoning with red pepper paste, vinegar, sugar, plum syrup, ground garlic, red pepper powder, and yogurt in a bowl.
STEP 5/8
If you boil it in boiling water, it sticks, so please remove the strands.
*It comes off better if you rub it with your palm.
STEP 6/8
Boil the noodles in boiling water for 1-2 minutes.
STEP 7/8
Boil the noodles in boiling water for 1 to 2 minutes
Rub with your hands to remove starch and rinse thoroughly in cold water.
STEP 8/8
Noodles boiled in a noodle bowl, seasoned cold noodles, pickled radish,
Complete it with a lot of seasoned dried pollack, young leaf vegetables, and sesame seeds.
Soak the dried pollack gently in water, remove it right away and squeeze the water out. If you put yogurt in the sauce, it's so sweet and sour.
Cooking review
5.00
score
  • 837*****
    score
    Wow, this recipe is the best It's so good that I eat four bowls of naengmyeon! Thank you
    2022-01-10 10:37
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