Jinju Bibim Naengmyeon with Beef Jeon and Dried Pollack Topp
A refreshing, sweet, and tangy Jinju Bibim Naengmyeon featuring a deep seafood broth and topped with savory beef jeon (육전) and chewy dried pollack (황태채).
📝 Editor's Notes
This refreshing, sweet, and tangy Jinju Bibim Naengmyeon, topped with beef jeon (육전) and dried pollack (황태채), is a dish of intermediate difficulty that takes about 1 hour and 30 minutes to prepare.
The deep flavor of the seafood broth, the chewy texture of the dried pollack, and the savory richness of the beef jeon come together to create a feast of diverse flavors in one bowl.
With its spicy and tangy sauce and cool broth, it's perfect as a summer delicacy or a special dish for entertaining guests.
This unique combination of toppings will surely delight your palate.
🛒 Ingredient Tips
The key ingredients for this Jinju Bibim Naengmyeon are undoubtedly dried pollack (황태포) and beef for jeon (육전).
For dried pollack, choose pieces with thick flesh and intact fibers.
Avoid those that are too dry or crumbly.
Good quality dried pollack is made by repeatedly freezing and thawing in sunlight and wind, developing its unique umami and chewy texture.
For beef jeon, lean and tender cuts like sirloin (우둔살) or eye of round (홍두깨살) are recommended.
Avoid cuts with excessive marbling, as a plainer cut pairs better with naengmyeon.
Using sweet and crisp seasonal Korean pears (배) will further enhance the flavor of the sauce.
🔄 Substitution Guide
Instead of dried pollack (황태포), you can use dried pollock fillet (명태포) or semi-dried pollack (코다리포).
The taste might be slightly different, but you'll still get a chewy texture and savory umami flavor.
However, dried pollock fillet (명태포) can be saltier than dried pollack (황태포), so pay extra attention when rinsing it in saltwater.
If beef for jeon (육전) is a concern, thinly sliced chicken breast can be pan-fried like jeon.
While the taste and texture will differ, it will still provide a good source of protein.
If you don't have dried anchovies (디포리) or dried shrimp for the seafood broth, you can make the broth with just anchovies and dried kelp (다시마), but be aware that the deep umami flavor might be slightly less intense.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points.
First, extracting a rich seafood broth.
Use various seafood ingredients like dried pollack heads and skin, dried shrimp, and dried anchovies (디포리), and simmer for at least 20 minutes to develop a deep flavor.
Be sure to remove the dried kelp (다시마) once the broth boils to prevent bitterness.
Second, pan-frying the beef jeon (육전) quickly over high heat is key to preserving its tenderness.
Lightly coat the beef with flour, dip it in egg wash, and then brown it in a hot pan for less than 1 minute per side.
Be careful not to overcook, as it can become tough.
Finally, when cooking the naengmyeon noodles (냉면사리), boil them for only about 1 minute to remove starch, then rinse them thoroughly in ice water to ensure a firm and chewy texture.
👨🍳 Directions
From 1 whole dried pollack (황태포), remove the head, tail, and skin, then separate the flesh from the bones. Shred the pollack flesh into bite-sized pieces. Rinse the shredded pollack once in saltwater and squeeze out the water thoroughly.
In a pot, combine the dried pollack heads (황태 대가리) and skin (황태 껍질), approx. 0.5 oz (a handful) dried shrimp, 5 dried anchovies (디포리), 3 shiitake mushrooms, 1 piece of dried kelp (다시마), 2 green onion roots, 1/2 cup sake (청주), and 1.2 liters of water. Bring to a boil. Once the broth boils, remove the dried kelp and simmer for about 20 minutes to make a rich broth. Strain the finished broth through a cheesecloth. Season the broth with 1 tbsp Korean soup soy sauce (집간장) and 1 tsp fine salt, then chill it in the refrigerator. (Reserve 1.7 oz (50ml) of this dried pollack broth separately for the sauce.)
Grate half a Korean pear (배) to extract 1.7 oz (50ml) of Korean pear juice (배즙). In a bowl, combine the 1.7 oz (50ml) Korean pear juice and 1.7 oz (50ml) dried pollack broth. Add 3 tbsp fine gochugaru (고춧가루), 3 tbsp gochujang (고추장), 1 tbsp seasoned soy sauce, 1 tbsp sugar, 1 tbsp Korean green plum syrup (매실청), 2 tbsp double-strength vinegar, 1 tbsp minced garlic, 2 tbsp honey or corn syrup, and 1 tbsp ground sesame seeds. Mix everything well to make the sauce.
Season 5.3 oz (150g) beef for jeon (육전) with salt, black pepper, and a generous drizzle of sesame oil (for beef jeon). Lightly coat the beef with all-purpose flour, then dip it in beaten egg before quickly pan-frying until cooked. Once cooked, let the beef jeon cool, then julienne it finely.
Finely julienne the remaining half Korean pear (배) and half cucumber to prepare as toppings. (Using commercially available pickled radish wraps (쌈무) can be convenient.)
In a bowl, combine the shredded dried pollack with an appropriate amount of the prepared sauce and 1 tbsp sesame oil (for topping). Mix well to coat.
Boil 2 servings of naengmyeon noodles (냉면사리) in boiling water for about 1 minute to remove starch. Rinse them thoroughly in cold water, then soak them in ice water before draining.
Place the noodles in a serving bowl. Top generously with the seasoned dried pollack, julienned Korean pear, julienned cucumber, pickled radish wraps (쌈무), and julienned beef jeon (육전) in order. Pour in the chilled seafood broth as desired. Finish by sprinkling with 2 tbsp ground sesame seeds and drizzling with sesame oil (for topping).
💡 Tips
To achieve the deep flavor characteristic of Jinju Bibim Naengmyeon, it's crucial to simmer the seafood broth intensely.
Rinse the shredded dried pollack once in saltwater and squeeze out the water thoroughly to remove excess saltiness and enhance its tenderness.
Tangy pickled radish is essential for naengmyeon. Using commercially available pickled radish wraps (쌈무) makes topping preparation convenient.
Generously sprinkling ground sesame seeds and drizzling sesame oil (참기름) on the finished naengmyeon will enhance its aroma and stimulate your appetite.
📦 Storage & Reuse
It's best to consume the finished naengmyeon immediately as the noodles can get soggy.
Leftover naengmyeon broth can be stored in an airtight container in the refrigerator for 2-3 days.
The sauce can also be refrigerated in an airtight container for up to a week.
The seasoned dried pollack (황태채) should be eaten within 2-3 days if refrigerated.
Leftover beef jeon (육전) can be enjoyed cold after refrigeration, or lightly warmed in the microwave and used in other dishes, such as a topping for yukjeon bibimbap (육전 비빔밥) for another delicious meal.
🥢 Who This Is For
This Jinju Bibim Naengmyeon is an excellent choice for entertaining guests on special occasions or as a family meal.
Its unique toppings and deep broth flavor will surely impress everyone.
It's particularly delightful on a hot summer day when you crave a refreshing, sweet, and tangy treat.
Recommended side dishes include savory dumplings or crispy potato pancakes (감자전), which will add heartiness without overpowering the naengmyeon's flavors.
🔥 Nutrition Info
One serving of this Jinju Bibim Naengmyeon is estimated to be around 550-650 kcal.
The savory beef jeon (육전), dried pollack (황태채), and sweet and tangy sauce provide rich nutrition.
You can expect to consume approximately 30-40g of protein, 20-30g of fat, and 60-70g of carbohydrates.
Dried pollack (황태) is a high-protein, low-fat food rich in amino acids, while beef jeon (육전) provides high-quality protein and iron.
Korean pear (배) and cucumber add vitamins and dietary fiber, making this a well-balanced meal.
💬 Comments
No comments yet. Be the first to comment!