Korean Mixed Cold Noodles with Crab & Asparagus (Bibim Naengmyeon)
As the weather warms, we’re looking forward to cooler dishes. Bibim naengmyeon is a Korean spicy cold buckwheat noodle dish typically served with cucumber, radish, and hard boiled egg. Sometimes sliced beef and Korean pear are added. To celebrate springtime, I’m making my bibim (mixed) naeng (cold) myeon (noodle) with asparagus and Dungeness crab.
Korean Mixed Cold Noodles Recipe
Fresh Buckwheat Noodles
Cook a serving of fresh noodles in plenty of boiling water for about 3 to 4 minutes until al dente, stirring with chopsticks. Drain and rinse twice in cold water. Drain again.
- 2 T. low-sodium soy sauce
- 2 T. seasoned rice wine vinegar
- 1 T. toasted sesame oil
- 1/4 t. gochugaru (korean red chili powder)
Combine ingredients in a small bowl.
Toss cold noodles with sauce. Refrigerate until ready to use.
- 1/4 c. pickling cucumber, small dice
- 1/4 c. korean radish, small dice
- 1 T. scallion, thinly sliced
- 1 T. each hard boiled egg white & yolk, grated
- 5 asparagus spears, steamed then chilled
- 4 oz. dungeness crab
- 1 T. roasted seasoned seaweed, crumbled
- 1/4 t. toasted sesame seeds
Quick-pickle the radish by marinating it in seasoned rice wine vinegar for 10 minutes, then drain.
Shred some of the crab, reserving the pretty pieces for garnish on top of the noodles.
Slice the asparagus into half-inch pieces, reserving the tips for garnish.
Toss the dressed noodles with shredded crab, asparagus, cucumber, radish, scallion.
Transfer mixture to a serving bowl.
Garnish with crab, asparagus, grated egg, and seaweed. Finish with a sprinkle of sesame seeds.
Mix the noodles and enjoy with a cold beverage. We like this bibim naengmyeon paired with Bek Se Ju Dry, a glutinous rice based fermented alcoholic beverage infused with ginseng and eleven other herbs.