Bibim Myun Cold Korean Noodles Recipes
BIBIM MYUN (COLD KOREAN NOODLES)
This Korean dish needs to have the sauce at refrigerator temperature. The noodles are rinsed in cold water and the whole dish is a cold salad. I was told that this is a standard breakfast in Korea. Vegetarians just omit the egg.
Provided by Member 610488
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the garlic and green onions together. Crush the sesame seeds and mix them with the vegetables. Stir in enough sesame oil to get everything wet but not liquefied. Add the red pepper powder and the sugar. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill.
- Boil big pot of water for noodles. Add noodles to the pot and cook for the recommended time from manufacturer. When ready, drain and rinse in cold water. Wash 2-3 times until the water comes out clear. Drain well.
- In a large bowl, add noodle and put sauce on top. Garnish with cucumber and egg.
Nutrition Facts : Calories 274, Fat 19.1, SaturatedFat 3.6, Cholesterol 186.5, Sodium 739.7, Carbohydrate 17, Fiber 2.5, Sugar 6.7, Protein 10.9
BIBIM MYUN II (NORTH KOREAN COLD NOODLES)
This is a heartier version of Bibim Myun, which is especially liked in North Korea. Buckwheat is not a common cereal. It's noodles have a somewhat sticky consistency when cooked and its this consistency that makes this dish unique. All of the steps can be made ahead and refrigerated until ready to serve.
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Bring 10 cups water to a boil over high heat in a large pot. Add the noodles, cover the pan and cook until the foam rises and moves the cover.
- Uncover and let the foam subside. Cover again and repeat the boiling and foaming a total of 3 times.
- Drain and run cold water over the noodles to remove the starch. Do not break the strands of noodles during the cooking or draining process.
- Mix the salt and the oil together and then mix into the cold noodles so they will not stick together. Refrigerate for future use or set aside if making the full dish.
- Mix all of the beef garnish ingredients together in a skillet and stir-fry over medium heat for 2 minutes. Set aside.
- Peel the pear into 2 to 3 inch julienne strips.
- Put the cucumber slices into a nonstick frying pan and stir-fry over high heat for 10 minutes, which will bring out a strong green color to the skin.
- Prepare two omelets, one with egg whites and the other with egg yolks.
- Combine all of the sauce ingredients into a paste.
- When ready to serve, put the noodles into a large serving dish or bowl, Arrange groups of the vegetable garnish over the noodles, independently of each other in separate piles, such as pear, cucumber, omelets and kimchi.
- The seasoned beef garnish and the seasoning paste is served separately in their individual bowls. Diners serve themselves of the noodles and vegetable garnishes, add any seasoned beef and seasoning paste and mix together.
- You can also just mix together all of the ingredients and serve from one large bowl.
Nutrition Facts : Calories 256.7, Fat 14.4, SaturatedFat 3.6, Cholesterol 100.6, Sodium 502.8, Carbohydrate 17.1, Fiber 2.2, Sugar 11.2, Protein 16
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