What food do you always think of in the summer?

My absolute favorite summer dish is bibim naengmyeon.

Its cool, spicy-sweet flavor can really wake you up when you have no appetite.

But why does it never taste as good when I make it at home?

I used to just throw in some gochujang and mix it up, thinking, "This is just bland spicy noodles, right?" I've had that experience many times.

However, after making it a few times, I discovered the key to achieving that restaurant flavor.

It's all about the perfect ratio of the sauce and the icy cold naengmyeon broth.

Many people think bibim naengmyeon doesn't require broth, but if you look at famous naengmyeon restaurants, they actually pour a little broth over the bibim naengmyeon.

This makes the noodles softer and enhances the umami flavor. I just didn't know that before.

Today, I'll show you how to make bibim naengmyeon at home that rivals any specialty restaurant.

First, here are the ingredients.

2 servings of naengmyeon noodles, half a cucumber, naengmyeon radish or pickled radish, 1 boiled egg, and a sprinkle of sesame seeds.

Also, prepare a pack of store-bought naengmyeon broth in the freezer to get it icy cold.

If you don't have naengmyeon broth, just boil 2 tablespoons of beef stock in a cup of water and let it cool.

Now, let's make the sauce.

Add 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 1.5 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of minced garlic, 2 tablespoons of grated apple or pear, and 1 tablespoon of sesame oil, and mix well.

If you don't have pear, you can use pear juice instead. This is a method often used in restaurants.

Once you've made the sauce, don't use it right away; let it sit in the fridge for at least 30 minutes.

This step alone makes a significant difference in flavor.

Now, cooking the noodles is crucial.

Boil plenty of water in a pot, then add the naengmyeon noodles and gently loosen them with chopsticks.

Usually, you only need to cook them for about 40 to 50 seconds. If you cook naengmyeon too long, they'll become mushy, so be sure to keep an eye on the time.

Once cooked, place the noodles in ice water and rinse them several times while gently rubbing them with your hands.

You need to remove all the starch to achieve that chewy texture. Finally, squeeze out as much water as possible.

Place the noodles in a bowl and generously top them with the matured sauce.

Add the cucumber strips, naengmyeon radish, and boiled egg on top, and sprinkle some sesame seeds.

The final step is really important.

Pour the icy naengmyeon broth around the noodles just enough to cover the bottom slightly.

Don't pour too much like you would for mul naengmyeon; just enough to create a little pool.

This way, the sauce will blend more smoothly, and the umami of the broth will seep in, giving you that authentic restaurant taste.

After one bite, you'll find yourself saying, "Wait, is this takeout from a restaurant?"

If you want to make it even tastier, add half a boiled egg and a few slices of boiled meat.

With a cup of cold dongchimi broth on the side, it feels just like being at a naengmyeon specialty restaurant.

You can impress your family with a bowl of bibim naengmyeon without having to go to an expensive naengmyeon restaurant.