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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bibim Guksu (Korean Cold Mixed Noodles)   
    Categories: Pasta, Fruits, Sauces, Vegetables, Herbs   
         Yield: 5 servings   
       
         2 lg Eggs   
        16 oz (454 g) dried somyeon   
              - (somen) noodles, or other   
              - thin round wheat noodles   
      
   MMMMM---------------------------SAUCE--------------------------------   
       1/4 lg Asian pear; peeled, cored,   
              - finely grated   
       1/4 c  + 1 tb gochujang   
       1/4 c  (60 mL) unseasoned rice   
              - vinegar   
         2 tb (30 mL) soy sauce   
         3 tb Coarse gochugaru flakes   
         2 ts (12 g) honey   
         1 tb (15 mL) toasted sesame oil   
         2 md Cloves garlic; fine grated   
         3 tb (45 mL) water   
      
   MMMMM--------------------------TO SERVE-------------------------------   
         2    Mini Persian cucumbers;   
              - julienned   
              +=OR=+   
       1/4    English seedless cucumber;   
              - julienned   
        10    Perilla leaves; thin sliced   
              - into a chiffonade   
              Sesame oil; for drizzling   
         2 tb Toasted sesame seeds; coarse   
              - crushed in a mortar and   
              - pestle   
       
     In a large bowl, set up an ice bath by partially filling   
     it with a combination of cold water and ice. Set aside.   
        
     Bring a large saucepan of water to a boil over high   
     heat. Using a spider or slotted spoon, gently lower eggs   
     into water. Boil eggs for 8 to 10 minutes, then, using a   
     spider or slotted spoon, transfer eggs to ice bath. Let   
     eggs sit in ice bath until cool to the touch, about 2   
     minutes, before peeling under cool running water. Using   
     a sharp knife, halve eggs; set aside. (Reserve ice bath   
     for noodles.)   
        
     Bring same saucepan of water to a boil over high heat   
     and add somyeon. Cook according to package directions,   
     using tongs to constantly stir and move noodles around   
     to prevent them from sticking to each other. Using a   
     colander, strain noodles. Immediately transfer noodles   
     to ice bath. Swish noodles around in the ice water to   
     loosen them up a bit, then let noodles sit in ice bath   
     while you prepare the sauce.   
        
     In a large bowl, combine Asian pear, gochujang, rice   
     vinegar, soy sauce, gochugaru, honey, toasted sesame   
     oil, garlic, and water. Whisk until sauce is smooth.   
     (Sauce should be fairly runny, which helps it to more   
     evenly coat the noodles. You should have about 1 1/2   
     cups.)   
        
     Drain noodles into a colander, then run the noodles   
     under cold running water, vigorously agitating and   
     scrubbing them with clean hands (as if you were   
     hand-washing laundry), until they no longer feel sticky,   
     about 30 seconds. Drain noodles well, then transfer to   
     bowl with sauce. Using a clean and/or gloved hand, toss   
     noodles with sauce to evenly coat. Season to taste,   
     adding more vinegar, soy sauce, honey, or sesame oil as   
     needed. (The sauce should taste equal parts spicy,   
     tangy, sweet, and savory, with no one flavor overly   
     dominating.)   
        
     Divide noodles amongst four shallow bowls. Top each bowl   
     with some cucumber, perilla, and an egg half and drizzle   
     with toasted sesame oil. Sprinkle the crushed toasted   
     sesame seeds on top and serve. Have guests use   
     chopsticks to mix the garnishes and noodles together   
     before eating.   
        
     By Christina Chaey   
        
     Serves 4 to 6   
        
     RECIPE FROM: https://www.seriouseats.com   
        
     Uncle Dirty Dave's Kitchen   
       
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