Bul-Bibim: Buldak + Paldo Bibimmen, Served Cold
A summer-only favorite in Korea: Samyang Buldak and Paldo Bibimmen cooked together, rinsed ice-cold and tossed in both sauces. Buldak brings the fire, Bibimmen brings a sweet, tangy, vinegar-based kick, and together they are hard to stop eating.
You'll need
- Water: about 4 cups (34 oz/1 L) for boiling
- Cold water or ice water for rinsing
- Topping: 1 hard-boiled egg, halved
- Topping: ¼ cucumber, cut into thin matchsticks
Method
- 1
Boil approximately 4 cups ( 34 oz/1L) of water. First, add the noodles from the Buldak Original; after 50 seconds, add the noodles from the Paldo Bibimmen and boil for another 3 minutes and 30 seconds.
- 2
Drain, then rinse the noodles under cold water, rubbing them between your hands, until they are completely cold. Drain well — leftover water dilutes the sauce.
- 3
Toss the noodles with all of the Bibimmen sauce and about half of the Buldak sauce. Taste, and add more Buldak sauce if you want more heat.
- 4
Top with the Buldak flake packet, the cucumber and the halved egg. Eat it cold.
The cold rinse matters: warm noodles go soft and the sauce slides off. Keep rinsing until the noodles feel cold all the way through.
For even more tang, add a few drops of rice vinegar. For less heat, cut the Buldak sauce to a third of the packet.