Bibim Myun (Cold Korean Noodles)

This is a standard breakfast in Korea. This dish needs to have the sauce at refrigerator temperature. The noodles are rinsed in cold water and the whole dish is a cold salad. Vegetarians just omit the egg.

Ingredients

• 6 ounces buckwheat noodles (naeng myun noodle)
• 1/4 cucumber, sliced julienne
• 2 tbsp garlic, minced
• 2 tbsp green onions, chopped
• 2 tsp roasted sesame seeds
• 2 tsp toasted sesame oil
• 1 tsp sugar
• 2 tbsp Korean red pepper powder (go chu garu) or 2 tbsp korean chili paste (go chu jang)
• 1 tsp rice vinegar
• 2 tsp soy sauce (Korean dark soy sauce, jing an jang)

Directions:

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

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