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  • Helen ModernPepper

EAT this & be in ๐ŸŒถSpicy Cold NOODLE Heaven! + ๐ŸŒถ Spicy Ceviche๐ŸŸ Bibim-naengmyeon ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด + ์–‘๋…์žฅ

Updated: Jul 29


#spicynoodles #coldnoodles #spicyfood


[BiBim-NaengMyeon ๋น„๋น”๋ƒ‰๋ฉด + Hweh-NaengMyeon ํšŒ๋ƒ‰๋ฉด Recipe]

YOU can make AUTHENTIC & DELICIOUS Bibim-naengmyeon ๋น„๋น”๋ƒ‰๋ฉด at home! COMPLETE tutorial on HOW TO MAKE ๐ŸŒถSpicy BiBim-naengmyeon Sauce ์–‘๋…์žฅ + BONUS: Spicy Fish Ceviche topping: Hweh-naengmyeon ํšŒ๋ƒ‰๋ฉด. If you love sashimi, you are going to LUV Hweh-naengmyeon.


Bibim-naengmyeon ๋น„๋น”๋ƒ‰๋ฉด and Hweh-naengmyeon ํšŒ๋ƒ‰๋ฉด spicy noodle lover's dream, especially during the hot summer months. We eat these COLD spicy noodles to sweat and literally cool down our bodies. These COLD SPICY NOODLES noodle are so satisfying, that you'll be on cloud-nine in FOOD HEAVEN๐Ÿ˜‡


๐Ÿ‡ฐ๐Ÿ‡ท๋ง›์žˆ๋Š” ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ๐Ÿ‡ฐ๐Ÿ‡ท

๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ํ™ฉ๊ธˆ ๋ ˆ์‹œํ”ผ

์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•


BiBim ๋น„๋น” = Mixed

NaengMyeon ๋ƒ‰๋ฉด = Cold Noodles (but this name is specific to this type of noodle dish using these unique combinations of buckwheat + other flour mixtures. Please see below for more information.)

Hweh ํšŒ = Fresh fish fillet (high sashimi grade)


Bibim-naengmyeon & Hweh-naengmyeon Recipe Time-Codes/์œ ํŠœ๋ธŒ ์˜์ƒ ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด ๋ ˆ์‹œํ”ผ ์‹œ๊ฐ„ ์ฝ”๋“œ

00:00โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹ Introduction ์˜คํ”„๋‹/์ธ์‚ฟ๋ง

01:17 Spicy Bibim-NaengMyeon Sauce ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๋งŒ๋“ค๊ธฐ

03:50 Spicy Fish-Fillet Ceviche ํšŒ๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ

07:36 Noodle Cooking Tips (์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•)

10:42 Dressing up the noodles ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด ์˜ˆ์˜๊ฒŒ ๋งŒ๋“ค๊ธฐ

12:06 Eating Tips (๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด ๋ง›์žˆ๊ฒŒ ๋จน๋Š” ๋ฒ•)


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


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Please take a photo of your BiBim-NaengMyeon + Hweh-NaengMyeon when you make it, posted it on your social media, and TAG @ModernPepper.


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Helen


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

Spicy BiBim-NaengMyeon Sauce ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ

4 to 5 Servings

1/2 Cup ์ปต GoChuJang (Korean red pepper paste) ๊ณ ์ถ”์žฅ

1/2 Cup ์ปต Mul-NaengMyeon beef broth or DongChiMi (Water Radish Kimchi) broth

๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ ๋˜๋Š” ๋™์น˜๋ฏธ ๊ตญ๋ฌผ

Substitution ์—†์œผ๋ฉด: Water ๋ฌผ

1/4 Cup ์ปต GoChuGaRu (Korean red pepper flakes, coarse ground) ๊ณ ์ถง๊ฐ€๋ฃจ

(For extra spicy ๋” ๋งต๊ฒŒ ๋“œ์‹ค๋ ค๋ฉด 1/2 Cup ์ปต)

1 Tablespoon ํฐ์ˆ  Brown Sugar ํ‘์„คํƒ•

1 Tablespoon ํฐ์ˆ  Honey ๊ฟ€

1 Tablespoon ํฐ์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

1 Tablespoon ํฐ์ˆ  Sesame Seeds ์ฐธ๊นจ

1 Tablespoon ํฐ์ˆ  Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค OR ๋˜๋Š” Naengmyeon Dashida ๋ƒ‰๋ฉด ๋‹ค์‹œ๋‹ค

Substitution ์—†์œผ๋ฉด: Soup powder from naengmyeon packet ๋ƒ‰๋ฉด ๋ถ„๋ง OR 1 Teaspoon ์ž‘์€์ˆ  Salt ์†Œ๊ธˆ

1 Tablespoon ํฐ์ˆ  Jin Soy Sauce ์ง„๊ฐ„์žฅ OR All-Purpose soy sauce ์–‘์กฐ๊ฐ„์žฅ

1 Teaspoon ์ž‘์€์ˆ  Grated Fresh Ginger ๊ฐ•ํŒ ์ƒ๊ฐ•

1/4 Large Korean Pear ๋ฐฐ (Substitution: Any sweet pear)

1/4 Medium White Onion ์–‘ํŒŒ

4 Garlic cloves ๋งˆ๋Š˜


Spicy Fish Fillet Ceviche ํšŒ๋ƒ‰๋ฉด

2 to 3 Servings

250 Grams Fish-fillet ๊ฐ€์ž๋ฏธ (Skate ํ™์–ด, Pollock ๋ช…ํƒœ or Flounder ๊ฐ€์ž๋ฏธ)

1/4 Cup ์ปต Spicy Sauce (above) ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ

1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ

Brown rice vinegar ํ˜„๋ฏธ์‹์ดˆ OR any distilled white or apple vinegar: Enough to soak the fish fillet

1 Tablespoon ํฐ์ˆ  GoChuGaRu (Korean red pepper flakes, coarse ground) ๊ณ ์ถง๊ฐ€๋ฃจ


For Garnishing:

Roasted sesame seeds (light sprinkling) ํ†ต๊นจ and scallions (green part only) ์ชฝํŒŒ (๋…น์ƒ‰ ๋ถ€๋ถ„๋งŒ)


WATCH Mul-NaengMyeon ๋ฌผ๋ƒ‰๋ฉด Recipe, which includes:

Cucumber Pickle ์˜ค์ด์ ˆ์ž„

Radish Pickle ๋ฌด์ ˆ์ž„

Cold Beef Slices ์†Œ๊ณ ๊ธฐ ์‚ฌํƒœ์ˆ˜์œก

Simple NaengMyeon broth ๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜

Noodle Cooking Tips (์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•)

Noodle Shopping Tips (๋ƒ‰๋ฉด๋ฉด ์‡ผํ•‘ ํŒ)


NaengMyun Noodles (dried or fresh)

FYI - Many non-Koreans use Soba noodles (called MaeMilGukSu ๋งค๋ฐ€๊ตญ์ˆ˜ in Korean) thinking that these are naengmyun noodles because of the noodle packaging being labeled as "Buckwheat noodles." Naengmyun noodles are made using buckwheat, but it is made with other flours. Naengmyun noodles also comes in so many variations. My favorite naengmyeon noodles are HamHeung NaengMyeon ํ•จํฅ๋ƒ‰๋ฉด because these noodles are the chewiest out of all naengmyeon noodle variations. These noodles are the chewiest because the noodle dough is made with sweet potato flour. Now, this does not meant that these noodles are the same noodles used to make JapChae (noodles used to make the dish JapChae is called DangMyeon ๋‹น๋ฉด). Yes, DangMyeon noodles are also made with sweet potato flour, but they are totally two different kinds of noodles used for two unique ways. Anyway, we, Koreans, also enjoy eating MaeMilGukSu (aks Soba noodles), especially during the summer months, but to be clear, naengmyeon noodles are not the same as MaeMil noodles.


๐Ÿ›’๐Ÿ›Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store

Dried NaengMyeon Noodles

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https://amzn.to/3arAGRF (without soup powder)

GoChuJang (Korean red pepper paste)

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GoChuGaRu (Korean red pepper flakes, coarse ground) https://amzn.to/3aUa6AX

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https://amzn.to/3Pv1mk2 (100% Made In Korea)

Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค

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Dongchimi Broth (Water Radish Kimchi Broth)

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Korean apple vinegar

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Sesame Seeds

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Sesame OIl

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Korean Coarse Sea Salt

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Pots & Pans 10 piece set (this is the set I have)

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8 Quart Pot

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VitaMix Blender

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Zester

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Glass Mixing Bowls:3 Piece Set

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9 Piece Set

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16 piece Knife Set

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Chef's Knife

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Disposable Food Grade Gloves

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Spicy BiBim-NaengMyeon Sauce ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๋งŒ๋“ค๊ธฐ

Step One

In a blender, add the following ingredients and puree for 30 seconds or until pureed.

  • 1/2 Cup ์ปต Mul-NaengMyeon beef broth or DongChiMi (Water Radish Kimchi) broth

๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ ๋˜๋Š” ๋™์น˜๋ฏธ ๊ตญ๋ฌผ Substitution ์—†์œผ๋ฉด: Water ๋ฌผ

  • 1/4 Large Korean Pear ๋ฐฐ (Substitution: Any sweet pear), cut into chunks

  • 1/4 Medium White Onion ์–‘ํŒŒ, cut into chunks

  • 4 Garlic cloves ๋งˆ๋Š˜


Step Two

In a mixing bowl, add the following ingredients, and mix well.

  • Purรฉed mixture in Step One

  • 1/2 Cup ์ปต GoChuJang (Korean red pepper paste) ๊ณ ์ถ”์žฅ

  • 1/4 Cup ์ปต GoChuGaRu (Korean red pepper flakes, coarse ground) ๊ณ ์ถง๊ฐ€๋ฃจ (For extra spicy ๋” ๋งต๊ฒŒ ๋“œ์‹ค๋ ค๋ฉด 1/2 Cup ์ปต)

  • 1 Tablespoon ํฐ์ˆ  Brown Sugar ํ‘์„คํƒ•

  • 1 Tablespoon ํฐ์ˆ  Honey ๊ฟ€

  • 1 Tablespoon ํฐ์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

  • 1 Tablespoon ํฐ์ˆ  Sesame Seeds ์ฐธ๊นจ

  • 1 Tablespoon ํฐ์ˆ  Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค OR ๋˜๋Š” Naengmyeon Dashida ๋ƒ‰๋ฉด ๋‹ค์‹œ๋‹ค *Substitution ์—†์œผ๋ฉด: Soup powder from naengmyeon packet ๋ƒ‰๋ฉด ๋ถ„๋ง OR 1 Teaspoon ์ž‘์€์ˆ  Salt ์†Œ๊ธˆ

  • 1 Tablespoon ํฐ์ˆ  Jin Soy Sauce ์ง„๊ฐ„์žฅ OR All-Purpose soy sauce ์–‘์กฐ๊ฐ„์žฅ

  • 1 Teaspoon ์ž‘์€์ˆ  Grated Fresh Ginger ๊ฐ•ํŒ ์ƒ๊ฐ•

You can consume this sauce right away, but if you can spare some time, let it ferment in the fridge for at least 12 hours or 2 days, and it will taste significantly better. As it ferments in the fridge, the spiciness will also mellow out a bit. I would let the sauce keep in the fridge for 2 weeks max. If you don't think you'll be done with the sauce before 2 weeks, freeze the sauce into individual servings. When ready to ready, just bring to room temperature and enjoy.


Spicy Fish Fillet Ceviche ํšŒ๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ

Step One

Make sure to do a smell test of your fish fillet. It should smell like the salty ocean. If it smells fishy, don't use it.

Cut the fish fillet into strips, no wider than the width of your finger (if you have extra wide fingers, cut them into thinner strips).

  • 250 Grams Fish-fillet ๊ฐ€์ž๋ฏธ (Skate ํ™์–ด, Pollock ๋ช…ํƒœ or Flounder ๊ฐ€์ž๋ฏธ)

In a mixing bowl, add the fish fillet strips and salt. Gently toss to mix well. Cover with a plastic wrap and let it rest in the fridge for 30 minutes.

  • 1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ

Rinse the salted fish fillet strips in running cold water about 3 times.


Step Two

Place the rinsed fish fillet strips in a bowl and add enough vinegar so the fish is soaking in the vinegar.

  • Brown rice vinegar ํ˜„๋ฏธ์‹์ดˆ OR any distilled white or apple vinegar: Enough to soak the fish fillet

Cover the bowl with a plastic wrap and let it rest in the fridge for 15 minutes.


Rinse the salted fish fillet strips in running cold water about 3 times. Using a paper towel, gently pat the fish strips to remove the excess water.


Step Two

8 In a mixing bowl and the fish strips and GoChuGaRu. Gently toss to coat the fish strips with GoChuGaRu.

  • 1 Tablespoon ํฐ์ˆ  GoChuGaRu (Korean red pepper flakes, coarse ground) ๊ณ ์ถง๊ฐ€๋ฃจ

Let the GoChuGaRu tossed fish strips rest on your kitchen counter for 10 minutes. During this resting period, the GoChuGaRu will absorb the excess liquid on the fish strips.


Add the spicy BiBim-NaemgMyeon sauce to the mixing bowl and gently coat the fish strips.

  • 1/4 Cup ์ปต Spicy Sauce (above) ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ

You can eat this right away, but if you let it sit the fridge for 4 to 5 hours, it will taste better. (24 - 48 hours resting in the fridge is even better). If you are using Skate fish, it is highly recommended that you let it rest in the fridge for 48 hours.


Noodle Cooking Tips (์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•)

Step One

In a large pot (the biggest pot you got), fill with lots of water (at least half way). Bring the water to boil. TIP: When cooking noodles, do not use small pots. The noodle will cook better and faster when cooked in a large bath of water. This ensures that the noodles are cooked in high boiling temperature, which will evenly cook the noodles faster. When you cook the noodles in a small, you bring down the boiling temperature of the water when you add the noodles. Then noodles cannot evenly cook and the noodles will have to sit in the water while it waits for the water temperature to come back to boiling. Plus, in a small pot, you have a high chance of the water boiling over as you cook the noodles. It is not fun to clean up that mess on your stove.


  • Dried naengmyeon noodles, boil on high heat for no more than 3 minutes.

  • Fresh noodles, first separate the noodles, then boil on high heat for no more than 50 seconds.


Once you add the noodles, make sure to keep the noodles moving around, and keep and eye on the time. If you overcook the noodles, it will taste too soft. Naengmyeon noodles are known for its chewy taste.


Step Two

Quickly bring the cooked noodles to the sink. TIP: If you want your noodles to taste chewy, you need to bring down the temperature of the noodles ASAP. Using a large strainer and a large mixing bowl, cool down the noodles with running cold water. Rinse once or twice, quickly. Then add 2 cups of ice cubes to the mixing bowl with the noodles. Gently rub the noodles (about 10 times, quickly) in the ice bath to remove the excess starch. Removing the excess start is also another way to ensure that your noodles taste chewy. All this rinsing and cooling down the noodles should be done in 30 - 45 seconds.


Hold a big strand of the noodles in your hand. Using the other hand, gently guide down with your hands to squeeze the excess water. Then wrap the noodle strand around your hand, and gently squeeze again with your hands. Now the noodles are ready! Eat the noodles within 5 minutes of cooking or else the noodles will get soggy and bloated.


Building your BiBim-NaengMyeon & Hweh-NaengMyeon bowl ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด ์˜ˆ์˜๊ฒŒ ๋งŒ๋“ค๊ธฐ ๋ƒ‰๋ฉด ๋ง›์žˆ๊ฒŒ ๋จน๋Š” ๋ฒ•

Place the cooked noodles in a bowl. Pour a thick layer of the spicy BibimN-NaengMyeon sauce over the noodles. Sprinkle some scallions (green part only). Add layers of the radish pickles, cucumber pickles, cold beef slices, one or two pieces of Korean pear slices (use any sweet crunchy pear if you can't get Korean pear), and top with half of a hard boiled egg. Garnish with a light sprinkle of sesame seeds.

For the Hweh-NaengMyeon, follow the same steps as above (minus the cold beef slices). Add a handful of the spicy fish fillet ceviche on top, and (optional) place a half slice of hard boiled egg. Garnish with a light sprinkle of sesame seeds.


How To Eat BiBim-NaengMyeon ๋ƒ‰๋ฉด ๋ง›์žˆ๊ฒŒ ๋จน๋Š” ๋ฒ•

As for how to eat BiBim-NaengMyeon (yes, there are actual steps), and I share how I turn it into Mul-BiBim-NaengMyeon. Please watch @12:06 โžก๏ธCLICK HERE You'll SWEAT & be in

NOODLE Heaven! MUST EAT๐ŸŒถSpicy Cold Noodles. Bibim-naengmyeon ๋น„๋น”๋ƒ‰๋ฉด + ํšŒ๋ƒ‰๋ฉด + ์–‘๋…์žฅ


Bon appรฉtit๐Ÿ˜‹


This Kimchi broth is SO GOOD, you can put your FACE IN IT! Water Radish Kimchi: Dongchimi

Cold Cucumber Soup + Soba Noodles (Oi NaengGuk ์˜ค์ด๋ƒ‰๊ตญ) VEGAN/KETO Soup Recipe | KOREAN Cucumber Salad


Spicy Mixed Noodles (Bibimguksu ๊น€์น˜แ„‡แ…ตแ„‡แ…ตแ†ทแ„€แ…ฎแ†จแ„‰แ…ฎ) Kimchi Noodles Recipe + Mukbang ๋น„๋น„๋ฐ”๋ฝ ๊ตญ์ˆ˜ ์–‘๋…์žฅ ์ดˆ๊ฐ„๋‹จ (ใ‚ญใƒ ใƒ้บบ)

In a pinch & craving Korean BBQ? Make 3 Minute Bulgogi & K-BBQ wrap [3แ„‡แ…ฎแ†ซ ๋ง‰๋ถˆ๊ณ ๊ธฐ]

































แ„‚แ…ขแ†ผแ„†แ…งแ†ซ, ๋น„๋น”๋ƒ‰๋ฉด, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ, ๋น„๋น”๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ, ๋น„๋น”๋ƒ‰๋ฉด ์†Œ์Šค, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๊ฐ„๋‹จ, ๋น„๋น”๋ƒ‰๋ฉด ๋ ˆ์‹œํ”ผ, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๋งŒ๋“ค๊ธฐ, ๋น„๋น”๋ƒ‰๋ฉด ์†Œ์Šค ๋งŒ๋“ค๊ธฐ, ๋น„๋น”๋ƒ‰๋ฉด์–‘๋…์žฅ๋งŒ๋“œ๋Š”๋ฒ•, ๋น„๋ƒ‰ ์–‘๋…์žฅ, ๋น„๋ƒ‰ ๋งŒ๋“ค๊ธฐ, ๋น„๋ƒ‰์†Œ์Šค, ๋น„๋ƒ‰ ์†Œ์Šค ๋งŒ๋“ค๊ธฐ, ๋น„๋น”๋ƒ‰๋ฉด ์†Œ์Šค ๋งŒ๋“œ๋Š” ๋ฒ•, ๋น„๋น”๋ƒ‰๋ฉด ์†Œ์Šค ๋ ˆ์‹œํ”ผ, ๋น„๋น”๋ƒ‰๋ฉด ์†Œ์Šค ๊ณ ์ถ”์žฅ, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ํ™ฉ๊ธˆ๋ ˆ์‹œํ”ผ, ๋ƒ‰๋ฉด์žฅ ๋ ˆ์‹œํ”ผ, ๋ƒ‰๋ฉด์žฅ ๋‹ค๋Œ€๊ธฐ, ๋ƒ‰๋ฉด์žฅ ๋งŒ๋“œ๋Š”๋ฒ•, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๋ ˆ์‹œํ”ผ, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋…์žฅ ๋งŒ๋“œ๋Š”๋ฐฉ๋ฒ•, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋… ๋งŒ๋“ค๊ธฐ, ๋น„๋น”๋ƒ‰๋ฉด ์–‘๋… ๋ ˆ์‹œํ”ผ, ๋ƒ‰๋ฉด์–‘๋…์žฅ ๋งŒ๋“œ๋Š”๋ฒ•, ๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ, ๋ƒ‰๋ฉด ์–‘๋…์žฅ, ๋ƒ‰๋ฉด์–‘๋…์žฅ, ๋ƒ‰๋ฉด์žฅ, How to make naengmyeon, korean naengmyeon recipe, korean food, kfood, how to make korean spicy noodles, korean cold noodles, ๋ƒ‰๋ฉด ์ €๋„ ์ฒ˜์Œ์—” ์ด ๋ƒ‰๋ฉด ๋ง›์„ ๋ฏฟ์ง€ ์•Š์•˜์–ด์š”, korea food mukbang, korea food recipe, korea food cooking, korea food culture, korea food made simple, , ์ฟก๋ฐฉ, ์œ ํŠœ๋ธŒ์š”๋ฆฌ๋ ˆ์‹œํ”ผ, ๋ƒ‰๋ฉด, ๋ƒ‰๋ฉด๋งŒ๋“ค๊ธฐ, ํ•จํฅ๋ƒ‰๋ฉด cold noodles, korean recipes, naengmyeon recipe, korean noodles soup, korean food recipes, buckwheat noodles, korean recipes easy, Korean cold noodles, spicy cold noodles, spicy, chewy noodles (Bibim-naengmyeon: ๋น„๋น”๋ƒ‰๋ฉด), bibim-naengmyeon, naengmyeon, Korean chewy noodles, Korean noodles, ๋ƒ‰๋ฉด, ๋น„๋น”๋ƒ‰๋ฉด, Korean cooking, Korean cuisine, Korean kitchen, how to make bibim-naengmheon



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