All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Sometimes it’s 1 am and you are wide awake feeling peckish. I’ll admit to a weakness for late night ramen or pan fried dumplings, but bibim noodles is also part of my rotation for a quick and relatively guilt free option. There are no rules with bibim noodles, so feel free to play around with the toppings. I love it with thinly sliced cucumbers, sliced avocados, soft boiled egg or even grilled fish.
TIME 15 minutes
- 2 bundles of dried noodles, such as somyun/somen, soba or ramen
- 4 tablespoons soy sauce
- 1 tablespoon Queens bucket sesame oil
- 1 tablespoon Hanega brown rice vinegar*
- 1 teaspoon sugar
- 1 teaspoon Sesame seeds
- Black pepper
- Soy marinated eggs, one per service, along with couple pieces of pickled onion and serrano peppers - optional
- 1 scallion thinly sliced - optional
- 2 tablespoons cucumber thinly sliced, about 1/3 of cucumber - optional
- While boiling water and cooking noodles, mix all ingredients except the sesame seeds and the various toppings (i.e. cucumbers, scallions or eggs) into a small bowl.
- Rinse the cooked noodles in cold water, then drain. Add 1 tablespoon of sesame oil and mix gently. The oil will stop the noodle from sticking to each other.
- Move the noodles to a bowl. Add the toppings you had set aside. If using the soy marinated eggs (I hope you do!) slice it length wise and place on top of the noodle. Take couple pieces of the onion and serrano pepper slices from the soy marinated egg sauce mixture. Sprinkle sesame seeds then gently pour the sauce on top. Enjoy!
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