Subj : 11/6 Nat'l Noodle Day - 4
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 03:09 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bibim Guksu (Korean Cold Mixed Noodles)
Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
     Yield: 5 servings

     2 lg Eggs
    16 oz (454 g) dried somyeon
          - (somen) noodles, or other
          - thin round wheat noodles

MMMMM---------------------------SAUCE--------------------------------
   1/4 lg Asian pear; peeled, cored,
          - finely grated
   1/4 c  + 1 tb gochujang
   1/4 c  (60 mL) unseasoned rice
          - vinegar
     2 tb (30 mL) soy sauce
     3 tb Coarse gochugaru flakes
     2 ts (12 g) honey
     1 tb (15 mL) toasted sesame oil
     2 md Cloves garlic; fine grated
     3 tb (45 mL) water

MMMMM--------------------------TO SERVE-------------------------------
     2    Mini Persian cucumbers;
          - julienned
          +=OR=+
   1/4    English seedless cucumber;
          - julienned
    10    Perilla leaves; thin sliced
          - into a chiffonade
          Sesame oil; for drizzling
     2 tb Toasted sesame seeds; coarse
          - crushed in a mortar and
          - pestle

 In a large bowl, set up an ice bath by partially filling
 it with a combination of cold water and ice. Set aside.

 Bring a large saucepan of water to a boil over high
 heat. Using a spider or slotted spoon, gently lower eggs
 into water. Boil eggs for 8 to 10 minutes, then, using a
 spider or slotted spoon, transfer eggs to ice bath. Let
 eggs sit in ice bath until cool to the touch, about 2
 minutes, before peeling under cool running water. Using
 a sharp knife, halve eggs; set aside. (Reserve ice bath
 for noodles.)

 Bring same saucepan of water to a boil over high heat
 and add somyeon. Cook according to package directions,
 using tongs to constantly stir and move noodles around
 to prevent them from sticking to each other. Using a
 colander, strain noodles. Immediately transfer noodles
 to ice bath. Swish noodles around in the ice water to
 loosen them up a bit, then let noodles sit in ice bath
 while you prepare the sauce.

 In a large bowl, combine Asian pear, gochujang, rice
 vinegar, soy sauce, gochugaru, honey, toasted sesame
 oil, garlic, and water. Whisk until sauce is smooth.
 (Sauce should be fairly runny, which helps it to more
 evenly coat the noodles. You should have about 1 1/2
 cups.)

 Drain noodles into a colander, then run the noodles
 under cold running water, vigorously agitating and
 scrubbing them with clean hands (as if you were
 hand-washing laundry), until they no longer feel sticky,
 about 30 seconds. Drain noodles well, then transfer to
 bowl with sauce. Using a clean and/or gloved hand, toss
 noodles with sauce to evenly coat. Season to taste,
 adding more vinegar, soy sauce, honey, or sesame oil as
 needed. (The sauce should taste equal parts spicy,
 tangy, sweet, and savory, with no one flavor overly
 dominating.)

 Divide noodles amongst four shallow bowls. Top each bowl
 with some cucumber, perilla, and an egg half and drizzle
 with toasted sesame oil. Sprinkle the crushed toasted
 sesame seeds on top and serve. Have guests use
 chopsticks to mix the garnishes and noodles together
 before eating.

 By Christina Chaey

 Serves 4 to 6

 RECIPE FROM: https://www.seriouseats.com

 Uncle Dirty Dave's Kitchen

MMMMM

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