Here’s a spicy one from South Korea. Not just spicy but cold, bibimmyun is a favorite in South Korea during the summer months. Usually accompanied by a bright and spicy sauce, bibimmyun brings a strong taste to the table. This variety mentions yulmu. Yulmu (also known as Job’s Tears) is used in order to make yulmu-cha, a tea enjoyed in South Korea.
Interestingly, I am completely wrong here! While it is true that there is this tea and it is made from Job’s Tears, well, here’s what Samyang Foods said when I asked them about it –
Young radish? Okay, now this makes a bit more sense! Radish kimchi is among my favorite banchan when we have Korean food! Let’s have a look at this bibimmyun from Samyang Foods.
Samyang Foods Yulmu Bibimmyun – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a 600ml boiling water and cook for 3 minutes. Drain and rinse with cold water. Add in sachet. Finally, stir and enjoy!
The noodle block.
The liquid sauce sachet.
Finished (click to enlarge). The noodles are very nice – work well cold. They have a good tension and gauge. The flavor is a little different than other bibimmyun variants I’ve tried in the past. This one has a much sweeter hit and isn’t as spicy. This slightly milder hit definitely seems a little more refreshing. I could eat this for days. 4.75 out of 5.0 stars. EAN bar code 8801073101449.