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

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