Bibin-myun is Korean food, but we use sōmen instead of Korean noodle. So that it becomes Japanese style Bibin-myun.
【Ingredients】 (4 Servings)
Cooked sōmen (dried) (茹で素麺(乾燥) / Yude sōmen (kansō)) 100g
Cucumber (きゅうり / Kyūri) 1/2
Kimchee (キムチ / Kimchee) 60g
Nori (海苔 / Nori) 1/4 sheet
Soft-boiled eggs (半熟の茹で卵 / Hanjuku no yude tamago) 2
(Whites cooked, but yolks still soft)
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) To taste
Sauce (たれ / Tareh)
Kochujan (コチュジャン / Kochujan) 1tbsp
Soy sauce (醤油 / Shōyu) 1/2tbsp
Vinegar (酢/ Su) 1tbsp
Sugar (砂糖 / Satōh) 1tbsp
Sesame oil (胡麻油 / Goma-abura) 1/2tbsp
Ground sesame (すり胡麻 / Suri goma) 1tbsp
＜How to Make＞
① Split the cucumber and then cut each half into thin diagonal slices. Cut the kimchee into bite-size pieces. Julienne the nori. Cut the soft-boiled eggs in half.
② Add the sauce ingredients to a large bowl, mix well, then add the noodles.
③ Serve the noodles in bowls, doling out the liquid evenly, too. Top with the cucumber, kimchee, nori, eggs, and sesame seeds.
<How to Boil Noodles>
Fill a medium-to-large-size pot mostly full with water. Bring this to a boil. Place the sōmen noodles into the boiling water, taking care to let them spread out. Boil for 1 minute, dump the contents of the pot into a strainer and then transfer the noodles from the strainer to a mixing bowl or pot filled with cold water. Use your hands to rinse the noodles in the cold water, changing the water 2-3 times. Finally drain off the rinse water.
Recipe Developed by: Machiko Tateno