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Bi Bim Kook Soo

A popular Korean cold noodle dish. Familiar starter ban chan dishes, arranged on a bed of chilled soba or somen noodles. Drizzled with a spicy, hot and sweet sauce. A great way to use up any leftover vegetables, chicken or meats.

 

 

 


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 5 minutes | Ready In: 25 minutes
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US Metric

1 (8 oz.) soba or somen noodles

1 c. bean sprouts

2 c. watercress, 1 ½-inch pieces

1 small carrot, thinly sliced, slivers

1 small Japanese (seedless) cucumber, thinly sliced, slivers

½ c. favorite kim chee

Sauce:

2 TB ko choo jang

2 TB rice wine vinegar

1 TB soy sauce

2 TB honey

1 TB sesame oil

1 TB sesame seeds, toasted, crushed


Cooking Process:

In a large saucepan over high heat; bring water to a boil. Cook noodles in boiling water for about 3 minutes. In a medium sized mixing bowl; place bean sprouts, watercress and carrots. Place colander on top of bowl and place in sink. When noodles are done; drain noodles into colander over bowl of vegetables. Allow vegetables to sit 10 minutes. Rinse noodles in cold water thoroughly. Transfer noodles in a bowl.

how to serve:

For service: arrange vegetables and kim chee onto noodles. Top with sauce; mix well. Serves 4.  Optional to top noodles with leftover kalbi, bul go gi, teriyaki beef or chicken.

 

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