Spicy noodles: Korean bibim guksu

07 Friday Mar 2014

Posted by Zoli in comfort food, healthy, Korean, pasta, quick and awesome, Sauces, udon noodles, vegan, Vegetarian

Tags

bibim guksu, easy vegetarian recipe, go chu jang, gochugaru, Kim chi, Korean cold noodles, sesame oil, udon noodles, vegetarian noodle recipe

So this spicy cold noodle thing… I’m not over it apparently. This is also easy, yummy and super quick. This is like the noodle equivalent of bibimbap.

Ingredients for 2 people
Thin wheat noodles, called ‘somyeon’ noodles or thin udon noodles in a pinch
(I used 2 bunches of thin udon noodles)
3/4 cup to 1 cup kim chi
6 green onion, chopped
1 carrot, julienned
other vegetables such as spinach, cucumber
2 eggs, hard boiled or fried (optional)
sesame seeds for garnish

for the sauce
1-2 tbs go chu jang
2 tsp soy sauce
1-2 tbs rice vinegar
1-2 tsp sesame oil
1 tsp sugar
1 tsp honey (optional)
1 tsp sesame seeds
1 clove garlic minced
Korean red pepper flakes (gochugaru) for extra spice

1) Cook the noodles according to the packet directions. My udon were done in 3 minutes. Rinse with cold water and drain. Set aside.
2) Make the sauce by mixing all the ingredients together. If you like it a little on the sweeter, tangy side, add the honey as well as the sugar.
3) Divide the noodles between 2 bowls, then top with the assorted vegetables, the green onion and kim chi and a big dollop of sauce. Mix together and top with sesame seeds. Serve with extra sauce if needed and a hard-boiled egg or fried egg is good too.

Spicy noodles: stone cold soba

06 Thursday Mar 2014

Posted by Zoli in comfort food, healthy, Japanese, pasta, quick and awesome, soba noodles, vegan, Vegetarian

≈ 2 Comments

Tags

buckwheat noodles, buckwheat soba, Cold soba noodles, dashi broth, soba dipping sauce, wasabi

The morning after my book group I was a little hungover (oh these crazy gals and their books). I am rarely hungry in the mornings but as soon as I woke up I knew what I wanted: cold spicy noodles. Usually I go for a hot bowl of ramen loaded with veggies and chilies when I feel this way but something about the sun and feeling hopeful that the weather will turn warm (eventually) made me crave cold noodles.

But they had to be spicy.

This Japanese dish—although it’s big bowl of wheat noodles—felt light and healthy and IMHO beat out a greasy egg and bacon for rejuvenating your abused, tired, run-down self. Also I give thanks to the fresh veggies and extra wasabi.

Here is a quick way to make a vegetarian cold buckwheat soba with dipping sauce (without the bonito flakes is all):

Ingredients for 2 people
2 portions of buckwheat soba noodles
dried kelp (dashi kombu) or store bought dashi broth if you don’t want to make your own
1 cup water
1/4 cup soy sauce
1/4 cup mirin
wasabi paste
roasted sesame seeds
other toppings such as nori, green onion, carrots, cucumber

1) To make a dashi broth, soak dried kelp or kombu in water for an hour and then simmer for half hour or so. Add bonito flakes if you are not veggie. This article goes into more detail for making homemade dashi broth. Mine is the quickie version!
2) Bring a pot of water to boil and add the dried soba noodles. As soon as it boils again, turn the heat to a simmer and cook for about 6 minutes (or follow packet instructions). Do not overcook. Strain and rinse with cold water. Set aside.
3) When the kelp broth (dashi kombu) has cooked for a while, remove the kelp and add the soy sauce and mirin. Bring to a simmer again and then let cool. This is your finished dipping sauce.
4) Slice your veggies such as nori, green onion, carrot and cucumber thinly and set out as individual toppings.
5) Serve the cold noodles with sesame seeds, dipping sauce, veggies and as much wasabi as you like for heat.