Bibimbap Noodles – it makes total sense when you say it aloud. Today, we’ll take our favorite bibimbap toppings and toss them into some noodles. The next question is what type of noodles? In Korea, one of our favorite noodles for the Spring & Summer is Somyeon Noodles. They are thin noodles that are made with wheat flour, salt and water. Simple ingredients – but it takes expertise (and machinery) to roll them out so thin, and preserving that bouncy & playful pull.
Like any other bibimbap recipe, feel free to use any vegetables of your choice – or better yet, whats left over in your refrigerator. Just remember to stir-fry hard, root vegetables for about a minute in a frying pan. This should soften them up to make them enjoyable with soft noodles.
The second dish – Dalle Muchim – is one of my favorite banchans of all time! It’s what I call a true appetizer – a dish that re-energizes your tastebuds when you’re low on appetite or spirit. Dallae is Wild Korean Chives. The stem taste similar to a regular chive but the real flavor is in the (cute) small bulbs. The bulbs have a sweet yet subtle onion taste – very playful! If you toss Dallae with the right balance of soy sauce, gochugaru, garlic and sugar, you got yourself a refreshing salad. Use this banchan as a topping for bibimbap or serve it with any meat dish.
Oh, and thank me later 🙂
Dan-yul out!
Ingredients
Bibimbap Noodles
- Small bundle of Somyeon Noodles (Size of a quarter)
- 50 grams of Minced Beef
- 2 Shiitake Mushrooms
- Small piece Zucchini (length of your pinky finger)
- Small piece Carrot (length of your pinky finger)
- Few shakes of Salt (to season zucchini & carrot)
- 1 Tablespoon of Chopped Green Onion (optional, for garnish)
Marinade for Beef
- 1 teaspoon of Soy Sauce
- 1 teaspoon of Sesame Oil
- 1 teaspoon of Mirim
- 1/2 teaspoon of Minced garlic
- Few shakes of Black Pepper
Marinade for Somyeon Noodles
- 3 Tablespoons of Soy Sauce
- 1/2 Tablespoon of Sugar
- 1 Tablespoon of Mirim
- 1/2 Tablespoon of Minced Garlic
- 1 Tablespoon of Sesame Oil
- 1 Tablespoon of Sesame Seeds
Dallae Muchim
- 1 Bundle of Dallae (Size of a quarter)
- 1 Tablespoon of Soy Sauce
- 1/2 Tablespoon of Gochugaru
- 1/2 Tablespoon of Minced Garlic
- 1 Tablespoon of Sesame Seeds
- 1/2 Tablespoon of Sesame Oil
- 1/2 Tablespoon of Sugar
- 2 Squeezes of Vinegar
Instructions
Bibimbap Noodles
- Let's start by marinating our beef. Cut your beef into small bite-sized pieces. Then place into a mixing bowl. Add Soy Sauce (1 teaspoon), Sesame Oil (1 teaspoon), Mirim (1 teaspoon) and Minced Garlic (1/2 teaspoon). Give it a good thorough mix and set it aside to marinate.
- Cut your Shiitake Mushrooms into thin slices. Then julienne your piece of carrot and zucchini.
- Now get a frying pan on medium heat. Place some oil in. Once it's hot, place your zucchini pieces in first. Season them with a few shakes of salt. Stir-around for 1 minute (or until they're soft). Take out and set aside.
- Now place your carrot pieces into the pan. Season with a few shakes of salt. Stir-around for 1 minute (or until they're soft). Take out and set aside.
- Now, add in the marinated beef and the mushrooms. Stir the two together until you get a slight browning on both. Season with few shakes of black pepper. Take out and set aside.
- Next fill a pot with water. Put on a high heat and bring it up to boil. Once it starts boiling, place in your noodles. In the meanwhile, fill a small cup with some cold water. Foam will immediately start to rise in the pot - from the noodles. When it reaches the top, add a dash of cold water from your cup. The foam will settle back down... and rise back up. When it does, add another dash of cold water. Now, you've added water a total of TWO times. After the second time, wait for the foam to rise back up again. When it does, turn off the heat and immediately drain the pot. Rinse the noodles under cold water until they're cold. Then let them soak off excess water.
- Now, take out another mixing bowl and mix: Soy Sauce (3 Tablespoons), Sugar (1/2 Tablespoon), Mirim (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Sesame Oil (1 Tablespoon) and Sesame Seeds (1 Tablespoon).
- Take this soy sauce mixture and mix about 1/3 of it into your noodles. Give it a good toss with your hands. Give it a taste and check seasoning - add more soy sauce mixture if you need.
- Take out a nice bowl. Place your seasoned noodles in first. Then add the carrots, zucchini, mushroom & beef on top. Finally, garnish with a few chopped green onions. Bon Appetit!
Dallae Muchim
- Fill a large mixing bowl with cold water. Place the dallae bundle in the water and let it soak for a good 5 minutes. Then empty that water out and give it a good rinse under running water - make sure to clean off any dirt or debris.
- Next, use your fingers and take-off the small black stubs on top of the dallae bulbs (reference video). This may take some time - so turn on some music. Afterwards, give the dallae another good rinse under running water. Let the dallae drip-off excess water.
- Now cut the dallae into finger-length pieces (reference video).
- Take out a mixing bowl and make our Dallae sauce: Soy Sauce (1 Tablespoon), Gochugaru (1/2 Tablespoon), Minced Garlic (1/2 Tablespoon), Sesame Seeds (1T), Sesame Oil (1/2 Tablespoon), Sugar (1/2 Tablespoon) and Vinegar (few squeezes). Note: This may not look like a large amount of sauce - but we do NOT need a lot!
- Place the dallae pieces into the bowl with the marinade. Then use your hands and toss the into the sauce. We only need a light coating. Next, plate the dallae and give it a taste! What you think? Amazing no?!
Did you make this recipe? Let me know!