Korean Seasoned Veggie Mixed Noodles
Namul bibim somyeon is a Korean mixed noodle dish where thin wheat noodles are tossed with blanched spinach, soybean sprouts, and julienned carrot in a soy-based dressing of soy sauce, vinegar, plum syrup, garlic, and sesame oil. Each vegetable is blanched separately and squeezed thoroughly to prevent excess moisture from diluting the sauce. Dry-sauteing the carrot for one minute without oil draws out its natural sweetness. The dressing coats the noodles first before the vegetables are folded in, ensuring even seasoning throughout. The balance of salty soy, tangy vinegar, and sweet plum syrup makes a versatile sauce that highlights rather than masks the clean vegetable flavors. Toasted sesame seeds on top bring a final nutty accent.
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Instructions
- 1
Blanch spinach and soybean sprouts separately, cool in cold water, and squeeze dry.
- 2
Julienne carrot and dry-saute for 1 minute to bring out sweetness.
- 3
Mix soy sauce, vinegar, plum syrup, garlic, and sesame oil for the dressing.
- 4
Boil somyeon for 3 minutes, rinse thoroughly, drain, and coat with dressing first.
- 5
Add prepared vegetables, toss gently, and finish with sesame seeds.
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