When the weather is hot and you’re feeling drained, sometimes all you crave is a quick yet refreshing dish. On days like that, all you need is a can of jangjorim (soy-braised pork) and half a cucumber. Today, I’ll share a simple recipe for Korean Bibim Noodles with Soy-Braised Pork and Cucumber—salty, savory, and delightfully crisp.
Ingredients (1 serving)
- 100g somyeon (thin wheat noodles)
- 1 can (90g) pork jangjorim
- 1/2 cucumber
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp Roasted sesame seeds
How to Make It
1. Prep the cucumber
Wash the cucumber thoroughly and slice it into thin matchsticks.
2. Cook the noodles
Boil the somyeon in water for 5 minutes. Once cooked, rinse in cold water to remove starch and to give the noodles a firmer, chewier texture—perfect for bibim noodles.
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3. Mix the seasoning and noodles
In a mixing bowl, combine the cooked noodles with soy sauce, sesame oil, and sesame seeds. Even with just these few ingredients, the flavor is rich and satisfying.
4. Add the jangjorim
Pour the entire can of jangjorim—both meat and broth—into the bowl and mix well. The broth adds moisture and deepens the overall flavor.
5. Finish
The salty, tender jangjorim pairs surprisingly well with the cool crunch of cucumber. This quick dish is not only flavorful but also ideal for a light lunch on a busy day. Take a bite and enjoy the burst of umami and freshness—it’s a perfect little remedy for summer fatigue.
