I think of bibimmyeon as a sibling or cousin to naengmyeon, the dish of chewy noodles and mustard-vinegar-beef broth that I made a few months ago. Naengmyeon incorporates several tastes, including salty and sour, but it is not spicy. Bibimmyeon, on the other hand, is spicy; that’s it’s raison d’être. So when you want spicy noodles, cook bibimmyeon […]

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