Sunday, September 14, 2008

Korean Noodle Salad w/ spicy sauce

5 Servings:
1 package of Chong Soo noodle, 800g (ingredients: wheat flour, potato starch, buck wheat, salt. Paste soup: sugar, red pepper powder, sesame, MSG, beef extract)
1/4 cup of kim chee (korean pickle)
5 boiled eggs
5 small cucumbers, thinly sliced
1/2 teaspoon sesame oil
optional: seasoned bol ko ki (Korean barbecue beef)

Bring water to boil in a deep pot. Add 1/2/ teaspoon of sea salt and noodle. Boil 4-6 minutes or to desired tenderness stiring occasionally. Drain noodle in colander. Rinse with cool water. The noodle is very long and chewy. Chop the noodle on the cutting board for easy serving and eating. Add a little bit of sesame oil to prevent the noodles from sticking. It also makes the noodle tasty.

Mix the noodle with kim-chee, cucumber, sesame oil, (optional: beef), and paste soup (hot and spicy). Serve each serving on an individual plate. Garnish with boiled egg on the side.

by Anna

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