Bibim-guksu, Spicy Noodles, 拌面, 拌麵, 混ぜ素麺, 비빔국수 Leave a comment

Chilled noodles topped with egg garnish and served with cucumber, Korean parsley, and perilla leaves. The noodles, egg garnish, and vegetables are mixed together with a vinegar-based gochujang or seasoned soy sauce.

将干面煮熟捞出滤掉水分,上面放黄瓜、水芹、苏子叶等蔬菜和鸡蛋丝,与酸辣酱搅拌而成。

在煮熟的麵條放上辛奇、小黃瓜、生菜等後,加酸辣醬攪拌,呈現出酸甜美味。

素麺をゆでて水気を切り、きゅうり、せり、ごまの葉などの野菜を加え、錦糸卵で飾り付け、甘酸っぱい唐辛子酢味噌や醤油ベースの薬味で和えて食べる。

Ingredients (serve 4)
1 lb (500g) thin dried wheat noodles, 1 lb (500g) Napa cabbage kimchi, ½ cucumber (2½ oz, 75g), 4 lettuce leaves, ½ onion (3⅓ oz, 100g), 2 boiled eggs, 2 sheets toasted laver

Seasoning for noodle 1 tablespoon gochut-garu (red chili pepper powder), 4 tablespoons gochu-jang (red chili pepper paste), 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons corn syrup, 4 tablespoons white vinegar, 2 tablespoons minced green onion, 1 teaspoon minced garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, crushed

Preparation
1. Remove the seasoning from kimchi and chop them. And squeeze out the excess liquid. Add the sesame oil, sugar and mix well.
2. Cut the cucumber diagonally then cut them into julienne strips.
3. Wash the lettuce and let them drain. Slice them into ½-inch (1-cm) thick segments.
4. Halve onion and cut them into julienne strip lengthwise. Put them into cold water for 10 minutes and let them drain in a colander.
5. Add the ingredients for seasoning and gochut-garu together.

Cooking
1. In the stockpot, bring 16 cups fresh water to a boil and add the noodles. Bring to a boil and add 1 cup of cold water. Then bring back to a boil and cook for 3~4 minutes or according to the package directions. Drain and rub them under cold water several times. Let them drain in a colander.
2. In a large bowl, place the noodles and seasoning. Mix them well and divide the noodles in individual bowls.
3. Put kimchi, cucumber, lettuce, onion, egg and shredded toasted laver on them.

en.wikipedia.org/wiki/Bibim-guksu

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