Last Update: 04/14/2009
Today's Menu #9 Korean Bibimba
Korean Bibimba
Ingredients (4 People)
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Drynoodle (Somen or Hiyamugi) Daikon (Radish) A Salt Vinegar Sugar Myoga (Japanese Ginger) Lettuce Cucumber Red Cabbage Japanese Basil B Chili Powder Kochujang sauce Vinegar Sugar Soy Sauce Chopped Green Onion Grated Garlic Grated Ginger White Sesame Paste Sesame Oil Apple Ahi (Sashimi) Sesame Oil |
11 oz 3.5 oz ½ Teaspoon 2½ Tablespoons 1 Tablespoon 3 Pieces 10 Pieces 1 ¼ Head 10 pieces 2 Tablespoons 3 Tablespoons 3 Tablespoons 3 Tablespoons 2 Tablespoons 3 Tablespoons As Desired As Desired 2 Tablespoons 2 Tablespoons 1 8 Slices 1 Tablespoon |
- Cut radish into strips and place in a plastic bag. Mix “A” together and add to the bag. Tie the bag and leave it for a while.
- Cut the Japanese ginger lengthwise in half and then slice. Dip the pieces in cold water and drain. Cut lettuce, cucumber, red cabbage and Japanese basil in strips.
- Mix “B” together. Peel the apple and grate it. Add the grated apple into “B”.
- Cut ahi into pieces 1/3 inch wide.
- Boil the dry noodle and drain. Wash the noodle with running water and drain off the excess water. Put the noodle in a bowl and add a tablespoon of sesame oil and the sauce from “3.”
- Drain radish. Place the noodle on a plate and add vegetables from “2”, radish, and ahi on top of the noodle.
- Mix everything together and enjoy.
