This recipe is from the packet of Buckwheat cold noodle. It is Korean.
Ingredients:
680 gm buckwheat noodle
3 eggs (made omelette and cut into slices)
1 lb beef(marinate with 4 tbsp soya sauce, 2 tbsp wine, 1 tbsp sugar, 1 tsp cornstarch, 1 tsp sesame oil and 1/2 tsp pepper)
2 tbsp oil
Dressing:
3 tbsp hot pepper paste(Korean)
5 tbsp soya sauce
1 tsp sugar
1 tsp crushed garlic
1 tsp rice vinegar
1 tbsp sesame oil
1 tbsp roasted sesame seeds
Method:
Cook noodles into boiling water and cook for about 3 minutes
Remove the noodles fromboiling water and wash in cold water two or three times to cool and then drain.
Heat 2 tbsp oil until hot, stir fry beef until it is cooked(the beef cooks very fast and can be left slightly pink).
Mix the dressing in a big bowl. Put in cooked beef and noodles and toss until well combine.
Top with the egg omelette.
Serves
5 persons
Saturday, August 06, 2005
Bi-bim Naeng Myun
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11 comments:
Hi Lily,
What type of wine can I use to marintate the beef in this recipe?
anonymous
any chinese wine is fine and dry sherry is perfect.
That looks absolutely nothing like proper Korean bibim naengmyun.
anonymous
like i said in my text that this recipe is from the packet of buckwheat noodles and if it did not look like the proper korean, then i might have interpreted it wrongly. Who cares if it is proper or not, it tasted good.
Anon at 4:40 PM is obviously not Korean. He\she probably has not eaten Korean food enough to experience the variety of ways to eat naeng myung.
This recipe would certainly qualify as naeng myung.
http://blog.paran.com/emoonk/9077258
anonymous
you did not leave a comment but anyway, perhaps you are trying to show me how the authentic dish looks like
thanks
The comment by anon, who said "That looks absolutely nothing like proper Korean bibim naengmyun" is really ignorant. He's fixated on presentation. Whether or not you mix the sauce into the noodles before taking a picture of it has nothing to do with whether or not the dish is "proper bibim naengmyun". Plus, the toppings are supposed to be a mix of what you have on hand that is appropriate to be on it. In particular the picture he posted isn't "a proper bibim naengmyun" either in the sense that a full trimmings restaurant version of a bibim dish would have bean sprouts and an egg with an undercooked yolk and other vegetable items. How you present what is supposed to be an ad hoc noodle dish or when you dress it, is really irrelevant to whether or not it's "proper".
Thanks for posting the recipe, Lily! I was looking for something in a hurry and the sauce mix that you posted is just like what I remember Mom used to make.
I just wanted to add, by the way, that Koreans also put this gochujang (red pepper paste) dressing on cold Soba noodles, which is what I used it for.
im sorry if this offends u but this is just my opion and question did you really use buck weat noodles or soba noodles becuze those noodles in th pic are either overcooked or a bit to thick to be bi bim naengmyun
anonymous
thanks for your opinion.
according to the packet - it says buckwheat noodle
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