Selasa, 21 Oktober 2014

Spicy mixed noodles - 비빔국수

 Bibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim or goldong myeon, all of which literally mean "stirred noodles" or "mixed noodles". The dish is especially popular during summer.
There are many kinds of cold noodle dishes in Korea, including one made with cold beef broth; however, spicy cold noodles have historically been apreciated by spice-loving people in Korea and recognized internationally. What makes this dish so distinct from other cold noodles dishes from different cultures is the strong spicy flavor produced from the combination of red pepper powder, gochujang, and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor.
Typically the dish would be prepared by stir frying diced beef, julienned pickled cucumbers, and mushrooms in sesame oil, which is all mixed together with the cooked noodles, soy sauce, sesame oil, sesame seeds and sugar. Garnishes placed on top and around the spicy noodles include hard-boiled eggs, pickled mu, dried gim strips, sliced cucumbers, and sometimes sliced Korean pear or tomato.

Thin noodles (somyeon), cucumber, egg, kimchi and kimchi juice, sugar, hot pepper paste, garlic, vinegar, sesame seeds, and sesame oil.

Directions (for 2 servings)
  1. Add 1/2 cup chopped kimchi, 1/3 cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, 1/4 cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl, Mix well with wooden spoon.
  2. Hardboil an egg, cut it in half, and set it aside.
  3. Cut about 1/2 cup worth of cucumber into matchsticks and set aside.
Cook Noodles
  1. Add about 7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid.
  2. A few minutes later, they'll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well.
  3. When the noodles are cooked, rinse them in cold water couple of times, strain them, and set aside. The noodles will expand and lose their chewiness as time passes, so the noodles should always be cooked last in this recipe, and then eat right away.
Put each portion of noodles on a serving plate and add the seasoning mix on top. Add cucumber and egg and serve.


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