My Korean KitchenKal Bibimmyeon with Chadolbaegi Salad
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Ingredients
Serves 2- 1 Tbsp apple cider vinegar
- 25 g onion ((0.9 ounce), thinly sliced)
- 45 g garlic chives ((1.6 ounce), rinsed, cut in 5 cm / 1.97 inch length)
- 1 tsp Korean fish sauce
- 100 g Korean beef brisket ((chadolbaegi), (3.5 ounce), thinly slice or shave if not already prepared)
- 1 Tbsp honey
- 2 tsp soy sauce (, regular (such as Kikkoman brand – naturally brewed, or Korean yangjo ganjang))
- 1 Tbsp raw sugar
- 2 tsp raw sugar
- 2 tsp rice wine vinegar
- 200 g knife cut noodles
- 1/2 Tbsp sesame oil
- some cooking oil ((such as rice bran oil, canola oil))
- 1 Tbsp sesame seeds
- 1 tsp gochugaru ((Korean chili flakes))
- 1/2 Tbsp gochugaru ((Korean chili flakes))
- 2 Tbsp gochujang ((Korean chili paste))
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Steps
- Step 1
Prepare two flavorful sauces: the Salad Dressing and the Bibimmyeon Sauce. Mix each in a separate bowl and set them aside.
- Step 2
Preheat a skillet over medium heat and add a splash of cooking oil. When the oil is hot, add the brisket and cook until lightly browned and tender. – I prefer my meat cooked to medium to medium-well.
- Step 3
In a medium-sized bowl, combine the garlic chives, onion, cooked brisket, and the garlic chives sauce. Mix well to meld the flavors.
- Step 4
Bring a pot of water to a boil. Once boiling, add the kalguksu noodles and cook until tender, following the package instructions. Drain the noodles, rinse them in cold water, and set aside.
- Step 5
In a clean bowl, combine the cooked noodles with the bibimmyeon sauce. Toss until the noodles are thoroughly coated.
- Step 6
To serve, arrange the seasoned noodles alongside the brisket salad on a large plate. To eat, you can enjoy each component on its own or intertwine the noodles with the salad—whichever way suits your taste.
Interactive, hands-free timers are available in the Supper app.
Prepare two flavorful sauces: the Salad Dressing and the Bibimmyeon Sauce. Mix each in a separate bowl and set them aside.
Source: My Korean Kitchen
