Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)
This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.
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Total: 2 Hours, 30 Minutes
- Calories: 403
- Fat: 6.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1.7g
- Protein: 18.1g
- Carbohydrate: 74.8g
- Fiber: 1.9g
- Cholesterol: 93mg
- Iron: 2.3mg
- Sodium: 656mg
- Calcium: 43mg
- 1/4 cup chopped green onions
- 1 garlic clove, crushed
- 1/4 cup gochujang (Korean chile paste, such as Annie Chun's)
- 2 tablespoons ground Korean chile (gochugaru) or ancho chile powder
- 1 tablespoon toasted sesame seeds
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 1/2 teaspoons lower-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1/2 cup rice vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup Korean radish or daikon radish, cut into thin 1 1/2 x 1/2-inch slices
- Remaining ingredients:
- 10 ounce uncooked Korean naengmyun noodles or soba noodles
- 24 thin slices Asian pear
- 1 cup julienne-cut English cucumber
- 2 hard-cooked large eggs, chilled and cut in half lengthwise
- 1. To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.
- 2. To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.
- 3. To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.
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