Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce

Name: Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 bunch ・Spinach (170 grams to 200 grams); 1 1/2 2 teaspoons ・Soy Sauce Dashi (Mentsuyu - 2x concentrated); 1 dash ・Garlic; 1 tbsp ・Sesame oil; 1 tbsp ・Ground white sesame seeds; 1 tbsp ・Ground white sesame seeds; 1 as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles); 1 bag ・Bean Sprouts; 1 tbsp ・Sesame oil; 1/2 tsp ・Salt; 1 ・Garlic (a small amount, as desired); 1 tbsp ・Ground white sesame seeds; 1 as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles); 6 tbsp ・ Gochujang (108 grams); 5 tbsp ・Sugar (45 grams); 5 tbsp ・Soy sauce (90 grams); 5 tbsp ・Vinegar (75 grams); 1 clove ・Grated garlic; 2 tbsp ・Sesame oil (24 grams); 5 tbsp ・Ground white sesame seeds (50 grams); 2 tbsp ・Sesame oil; 5 tbsp ・Ground white sesame seeds; 1 ・Carrot; 1 1/2 tbsp ・Sesame oil; 1 dash each ・ Salt ・ Grated Garlic; 2/3 tbsp ・Ground white sesame seeds

cookpad.japan @cookpad_jp

I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.

Since the bean sprouts contain a lot of moisture, if you coat the ingredients with sesame oil first, they won't get too mushy. The namul can be stored in the fridge for 2-3 days, so I made a larger amount without wasting ingredients. I used moderately sweet gochujang "Haechandle," as shown in the photo in Step 1. Recipe by kebeibiko.

Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce

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Ingredients

1 serving

Spinach Namul:
1 bunch・Spinach (170 grams to 200 grams)
1 1/22 teaspoons ・Soy Sauce Dashi (Mentsuyu - 2x concentrated)
1 dash・Garlic
1 tbsp・Sesame oil
1 tbsp・Ground white sesame seeds
Bean Sprout Namul:
1 tbsp・Ground white sesame seeds
1as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles)
1 bag・Bean Sprouts
1 tbsp・Sesame oil
1/2 tsp・Salt
1・Garlic (a small amount, as desired)
1 tbsp・Ground white sesame seeds
1as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles)
All-Purpose Sauce:
6 tbsp・ Gochujang (108 grams)
5 tbsp・Sugar (45 grams)
5 tbsp・Soy sauce (90 grams)
5 tbsp・Vinegar (75 grams)
1 clove・Grated garlic
2 tbsp・Sesame oil (24 grams)
5 tbsp・Ground white sesame seeds (50 grams)
2 tbsp・Sesame oil
5 tbsp・Ground white sesame seeds
Carrot Namul:
1・Carrot
1 1/2 tbsp・Sesame oil
1 dasheach ・ Salt ・ Grated Garlic
2/3 tbsp・Ground white sesame seeds

Cooking Instructions

1

To make the sauce, combine the ingredients in order in a storage container, stirring continuously. This will keep in the refrigerator for a month or more.
Depending on the brand of the gochujang, you may need to decrease the amount of sugar.
2

Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them.
3

Heat the frying pan on medium heat, add the sesame oil and the carrot, and cook as if cooking kinpira. When the carrot becomes tender, stir in the salt and garlic, stop the heat, and sprinkle with the sesame seeds.
4

Boil the bean sprouts in plenty of hot water for 50 - 60 seconds. When the water comes to a boil again, drain the bean sprouts in a colander and place in a bowl. Stir in the sesame oil and other flavoring ingredients while the bean sprouts are still hot.
5

Blanch the spinach and cool it in ice water. Wring out the excess moisture and cut into 4 cm pieces. Combine with the other flavoring ingredients.
6

Cook the noodles, chill in ice water, and drain the water completely. Combine the noodles and the sauce (1 serving = 3 - 4 tablespoon) in a bowl. Arrange the various namul on top.
7

Namul servings prepared: Carrot & Spinach Namul = 3 servings; Bean Sprout Namul = 4 servings.
8

This recipe uses the three types of namul made here. "Stone-Roasted Bibimbap"
9

I used the all-purpose Korean sauce to make the recipe "Impromptu Cucumber Kimchi"
10

You can use the all-purpose Korean sauce in this recipe too. "Dakhanmari Korean-Style Broth Hot Pot"
11

"Slightly Spicy Squid and Soft-Boiled Egg"
12

"Salmon & Onion Marinated with All-Purpose Korean Sauce" - "Seared Skipjack Bonito & Onion Marinated with All-Purpose Korean Sauce"
13

"Simple Mulukhiyah Soup with All-Purpose Korean Sauce"
14

"Korean-Style Simmered Daikon Radish with Soboro"
15

"South Korean Style Cold Tofu with All-Purpose Korean Sauce"
16

"Chilled Microwave-Steamed Eggplant"
17

"Blended Japanese and Korean Style Bibimbap Noodles"

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cookpad.japan @cookpad_jp

on December 22, 2014 03:14

A collection of the best recipes from the Cookpad Japan community, translated into English!

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