Lazy weekends are meant for randomly thrown together meals and easy recipes.
Off the top of my head today, I was planning to make a repeat of Bulgogi and Ssangchu wrap combination.
How about a different way of presentation and this time with noodles?
Turns out i’m not the first to have this idea, in fact there already exist a cold dish called Bibim Guksu 비빔국수 (Mixed Noodles with GoChuJang).
I would have wanted to serve the noodles warm, but because I had to rinse it under running water to remove the starchiness which prevents the noodles from sticking together. It cooled. Serve it straight off the stove if you like.
What i love after eating this dish was the refreshing taste it brings, because of the lack of oil and minimal use of salt.
Just a tad sour with the vinegar from the Kimchi juice and salty spicy from Gochujang and Doenjang.
And the mild fragrance from a dash of sesame oil prior to mixing.
This dish can be served either warm, cold or chilled.
Personally i prefer it cold and tried it chilled and liked it very much too!
Bibim 비빔 – Mixed
Guksu 국수 – Noodle Dish, another word would be Noodles ‘Myeon’.
Milguksu 밀국수 – Wheat Flour Noodles
Here’s my rendition of the cold noodle dish.
Almost similar to BibimBap 비빔밥 (Mixed Rice) but much easier to prepare.
TIP* I have also made a wet version of a quick beef stirfry, with a little gravy, this would make the overall dish when mixed together less dry for eating.
INGREDIENTS (Serves 2)
1 1/2 Handul Dried SoMyeon / Milguksu 밀국수
3 Bowls Water
1 Tbsp Gochujang (Fermented Soyabean and Chilli Paste)
1 Tsp Doenjang (Fermented Soyabean Paste)
1/2 Tsp Sesame Oil
100g Bulgogi / Thinly Cut Beef – Striped
1/4 Onion / 3 Small Shalllots – Coarse Chopped
2 Tbsp Kimchi Juice
3 Tbsp Liquid from boiling Noodles
Dash of EVOO
Dash of Salt
Dash of Black Pepper
1/2 Cup Romaine Lettuce – Coarse Chopped
Hard Boiled Egg (Halfed) – I used a previously prepared Shoyu Tamago 醤油の卵 (Japanese Soy Sauce Boiled Egg).
1/2 Tsp Roasted White Sesame Seeds
- Bring water to a boil in a pot, add noodles.
- Boil for approx 5mins, drain and rinse under running water.
- Meantime, prepare the noodle sauce. Mix Sesame Oil, Gochujang and Doenjang together.
- Heat pan, drizzle in some Olive Oil.
- Fry Onions for abit, add in your striped beef and give a quick stir fry till cooked.
- Add in Kimchi Juice and Water, making sure when the food starts bubbling, there is some gravy from it. Otherwise add more water.
- Prepare to serve. Put noodles into dish, drizzle in the meat gravy.
- Top with Boodle Sauce, and the fresh and cooked ingredients as you like.
- Alternatively, you can store all the prepared food in the refrigerator and serve this dish chilled.