Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation. Ingredients:
1/4 cup chopped green onions |
1 garlic clove, crushed |
1/4 cup gochujang (korean chile paste, such as annie chun's) |
2 tablespoons ground korean chile (gochugaru) or ancho chile powder |
1 tablespoon toasted sesame seeds |
1 tablespoon rice vinegar |
2 teaspoons sugar |
1 1/2 teaspoons lower-sodium soy sauce |
1 teaspoon dark sesame oil |
1/2 cup rice vinegar |
2 teaspoons sugar |
1/4 teaspoon salt |
1 cup korean radish or daikon radish, cut into thin 1 1/2 x 1/2-inch slices |
remaining ingredients |
10 ounce uncooked korean naengmyun noodles or soba noodles |
24 thin slices asian pear |
1 cup julienne-cut english cucumber |
2 hard-cooked large eggs, chilled and cut in half lengthwise |
Directions:
1. To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.
2. To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.
3. To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.
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