Doenjang Chickpea and Eggplant Bibim Naengmyeon is a modern twist on a classic Korean cold noodle dish. This recipe combines the earthy flavor of doenjang, a fermented soybean paste, with hearty chickpeas and tender eggplant, creating a delightful vegetarian meal. The chewy naengmyeon noodles are coated in a savory doenjang sauce that complements the roasted eggplant and chickpeas perfectly. This dish is refreshing yet satisfying, making it perfect for a light lunch or dinner. Loved for its unique blend of textures and flavors, it’s a nutritious meal that offers a taste of Korea’s culinary traditions with a contemporary, plant-based spin.
Doenjang Chickpea and Eggplant Bibim Naengmyeon
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 1 Piece
- Chickpeas – 1 Cups
- Doenjang – 3 Tbsp
- Naengmyeon noodles – 300 Grams
- Sesame Oil – 2 Tbsp
- Garlic – 2 Cloves
- Gochugaru – 1 Tbsp
- Green Onion – 2 Piece
- Soy Sauce – 2 Tbsp
- Sugar – 1 Tsp
- Vinegar – 1 Tbsp
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
50 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
5 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C (390°F). Cut the eggplant into cubes and toss with 1 tablespoon of sesame oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender.
Step 2
Rinse and drain the chickpeas.
Step 3
In a pan, heat 1 tablespoon of sesame oil over medium heat. Add chickpeas and cook until slightly crispy.
Step 4
Boil the naengmyeon noodles according to package instructions. Rinse under cold water and drain well.
Step 5
In a bowl, combine doenjang, soy sauce, sugar, vinegar, minced garlic, and gochugaru to make the sauce. Mix well.
Step 6
Toss the noodles with the sauce until evenly coated. Add the roasted eggplant and chickpeas, mixing gently.
Step 7
Serve the noodles in bowls. Garnish with chopped green onions and sesame seeds. Enjoy your Doenjang Chickpea and Eggplant Bibim Naengmyeon cold.
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