I made bibim-naengmyeon for lunch!  Slightly frozen broth is a mixture of  chicken stock and radish water kimchi. The white thin strips of radish are dongchimi. I couldn’t help but to say, “oh, delicious delicious!” until I finished this huge bowl of naengmyeon. I will make mul-naengmyeon tomorrow or the day after tomorrow because I still have lots of dongchimi and chicken stock in my fridge.

The recipe for bibim naengmyeon (Spicy cold chewy noodles: 비빔냉면) is here!


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