Saturday, February 5, 2011

Korean Spicy Cold Buckwheat Noodles - (Bibim Neng Myung)



Korean Spicy Cold Buckwheat Noodles - (BiBim Neng Myung)
Serves 2-3.


Ingredients:

buckwheat noodles
1/2 lb. boiled beef or pork slices
1-2 hard boiled eggs, halved
pickled condiments:* cucumber and radish

Sauce:
1 apple, peeled and grated
1/4 onion, grated
4 garlic, minced
1 green onion, minced finely
1 jalapeno, minced finely
1/4 c. Korean red pepper flakes
1/4-1/5 c. vinegar
1 T. mirin
3 T. honey
2 T. brown sugar
1 t. salt
2 T. soy sauce
2-3 T. sesame oil
1 T. sesame seeds


Directions:
1.  For the sauce you can prepare this in a day advance or all in a day.  Combine all the ingredients for the sauce into a food processor and set aside in a container or bowl in the refrigerator for an hour or overnight so the flavors can develop.

2.  Prepare the condiments for the noodle.  In a medium pot, boil just enough water to cover the meat, cook the 1/2 lb. of pork or beef, I used pork tenderloin, and you can toss in the egg(s) along with it too, boil for about 30 minutes or until it's fully cooked through.  Drain the water, rinse and let it cool, then thinly slice the beef or pork, peel the hard boiled eggs cut into halves and set aside. 

3.  In the meantime, while your meat is boiling in water, cook the buckwheat noodles.  In a large pot on high heat, boil enough water to cover the noodles and cook according to the package instructions.  After the buckwheat noodles are cooked, drain and rinse in cold water until the noodles are no longer warm. 

4.  In a large bowl combine the noodles and sauce, mix thoroughly until everything is covered in sauce.  Divide the noodles into bowls and arrange the meat, halved hard boiled egg and pickled condiments around the noodle, as shown in the picture above.  You can even pour a little bit of the extra sauce on top of the buckwheat noodles.  This dish is perfect for spring-summertime!


Enjoy!