Bibim Myun II: A Culinary Journey to North Korea

The memory of my first taste of truly authentic Bibim Myun is etched in my mind. It wasn’t in a fancy restaurant, but rather a humble gathering in a Korean home, filled with laughter and the aromas of a feast. The host, a woman who had lived in North Korea before moving to the South, carefully assembled the dish, explaining how the slight stickiness of the buckwheat noodles was key. The vibrant colors of the vegetables, the spicy kick of the sauce, and the savory beef created a symphony of flavors that transported me to a different time and place. This recipe attempts to recreate that experience, paying homage to the unique character of North Korean Bibim Myun.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 6-8
• Dietary Type: Not Vegetarian

Ingredients

Noodles

• 1 (1 1/2 lb) package buckwheat noodles
• 2 tablespoons Korean style sesame oil
• 1⁄2 teaspoon salt

Beef Garnish

• 3⁄4 lb flank steaks or 3/4 lb sirloin steak, shredded into 2 inch lengths
• 1 1⁄2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon scallion, chopped (green part only)
• 1 garlic clove, minced
• 1⁄4 teaspoon black pepper
• 1 teaspoon Korean style sesame oil

Vegetable Garnish

• 1 pear
• 2 cucumbers, halved lengthwise then sliced diagonally (mix with 1/2 tsp salt, drain and dry after 10 min)
• 2 eggs, separated
• 1⁄2 lb kim chee, drained

Sauce

• 4 garlic cloves, minced
• 2 tablespoons Korean chili paste (go chu jang)
• 2 tablespoons sugar
• 2 teaspoons Korean style sesame oil
• 1 tablespoon toasted sesame seeds

Equipment Needed

• Large pot
• Skillet
• Nonstick frying pan
• Mixing bowls
• Whisk

Instructions

1. Bring 10 cups of water to a boil over high heat in a large pot.
2. Add the buckwheat noodles to the boiling water, cover the pan, and cook until the foam rises and moves the cover.
3. Uncover and let the foam subside. Cover again and repeat the boiling and foaming a total of 3 times. This unique boiling process ensures the noodles achieve the desired texture.
4. Drain the noodles immediately.
5. Run cold water over the noodles to remove the starch. Be careful not to break the strands of noodles during the cooking or draining process. The cold water stops the cooking and helps to prevent stickiness.
6. In a separate bowl, mix the salt and 2 tablespoons of Korean style sesame oil together.
7. Mix the salt and oil mixture into the cold noodles so they will not stick together.
8. Refrigerate the noodles for future use or set aside if making the full dish immediately.
9. Prepare the beef garnish: Mix all of the beef garnish ingredients (shredded flank steak or sirloin, soy sauce, sugar, scallion, garlic, black pepper, and sesame oil) together in a skillet.
10. Stir-fry the beef mixture over medium heat for 2 minutes, or until the beef is cooked through. Set aside.
11. Peel the pear and cut it into 2 to 3 inch julienne strips.
12. Prepare the cucumbers: Put the cucumber slices, that have been salted and drained, into a nonstick frying pan.
13. Stir-fry the cucumber over high heat for 10 minutes. This will bring out a strong green color to the skin. This step is crucial for achieving the traditional vibrant color and slightly softened texture of the cucumbers.
14. Prepare the omelets: Separate the eggs. Make two separate omelets, one with the egg whites and the other with the egg yolks. Cook each omelet thinly in a lightly oiled pan. Let cool and slice into thin strips.
15. Prepare the sauce: Combine all of the sauce ingredients (minced garlic, Korean chili paste (go chu jang), sugar, Korean style sesame oil, and toasted sesame seeds) into a paste. Mix well until smooth.
16. When ready to serve, put the noodles into a large serving dish or bowl.
17. Arrange groups of the vegetable garnish over the noodles, independently of each other in separate piles. Include the pear, cucumber, egg omelets, and kim chi. The visual presentation is an important part of the dining experience.
18. Serve the seasoned beef garnish and the seasoning paste separately in their individual bowls.
19. Diners serve themselves noodles and vegetable garnishes, add any seasoned beef and seasoning paste, and mix together to their preference.
20. Alternatively, you can mix all of the ingredients together in one large bowl before serving.

Expert Tips & Tricks

• For a richer flavor in the beef garnish, marinate the shredded steak in the soy sauce, sugar, garlic, scallions, pepper, and sesame oil for at least 30 minutes before stir-frying.
• If you find the go chu jang too spicy, start with a smaller amount and add more to taste. A touch of rice vinegar can also balance the spice.
• To prevent the noodles from becoming too sticky, ensure you rinse them thoroughly under cold water after cooking. Don’t overcook them.
• Consider adding a splash of rice vinegar to the sauce for a brighter, tangier flavor.
• Toast the sesame seeds lightly in a dry pan before adding them to the sauce for an enhanced nutty aroma.

Serving & Storage Suggestions

Serve Bibim Myun immediately after assembly. It’s best enjoyed fresh when the noodles are at their optimal texture and the vegetables are crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles may become slightly sticky and the vegetables may lose some of their crispness. It is recommended to store the noodles, sauce, and garnishes separately and combine them just before serving. Reheating is not recommended as it can alter the texture of the noodles and vegetables. This dish is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	256.7 kcal	N/A
Calories from Fat	129 g	50%
Total Fat	14.4 g	22%
Saturated Fat	3.6 g	18%
Cholesterol	100.6 mg	33%
Sodium	502.8 mg	20%
Total Carbohydrate	17.1 g	5%
Dietary Fiber	2.2 g	8%
Sugars	11.2 g	44%
Protein	16 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Replace the beef with marinated and stir-fried mushrooms or tofu. Ensure the kim chi is vegetarian-friendly (some contain fish sauce).
• Gluten-Free: Use gluten-free noodles made from sweet potato starch or rice flour. Ensure the soy sauce and go chu jang are gluten-free.
• Less Spicy: Reduce the amount of go chu jang in the sauce or add a touch of honey or maple syrup to balance the spice.
• Seasonal Vegetables: Adapt the vegetable garnish based on what’s in season. Sliced bell peppers, shredded carrots, or blanched spinach can be excellent additions.

FAQs (Frequently Asked Questions)

Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld together even more over time.

Q: What is go chu jang, and where can I find it?
A: Go chu jang is a Korean chili paste that is a staple ingredient in Korean cuisine. It can be found in most Asian grocery stores or online.

Q: Can I use a different type of meat instead of flank steak or sirloin?
A: Yes, you can. Ground beef or thinly sliced bulgogi (Korean marinated beef) would also work well.

Q: How do I prevent the cucumbers from becoming soggy?
A: Salting the cucumbers and draining them before stir-frying helps to draw out excess moisture, ensuring they retain their crispness.

Q: Can I add other toppings to the Bibim Myun?
A: Definitely! Feel free to add other toppings such as hard-boiled eggs, seaweed flakes, or extra sesame seeds for added flavor and texture.

Final Thoughts

Now it’s your turn to embark on this culinary adventure and experience the unique flavors of North Korean Bibim Myun. Don’t be afraid to experiment with the garnishes and adjust the spice level to your liking. I encourage you to share your creations and any feedback you have. Enjoy this vibrant and flavorful dish, and let it transport you to a place of culinary delight!