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

     Title: Bibim Guksu (Korean Cold Mixed Noodles)
Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
     Yield: 4 Servings

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

MMMMM---------------------------SAUCE--------------------------------
   1/4 lg Asian pear; peeled, cored,
          - finely grated
   1/4 c  Gochujang; +1 tb
   1/4 c  Unseasoned rice vinegar
          - (60 ml)
     2 tb Soy sauce (30 ml)
     3 tb Coarse gochugaru flakes
     2 ts Honey (12 g)
     1 tb Toasted sesame oil (15 ml)
     2 cl Garlic; fine grated
     3 tb Water (45 ml)

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.

 Recipe by Christina Chaey

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

 Uncle Dirty Dave's Kitchen

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