MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hubert's Cold Korean Noodles w/Bulgogi
Categories: Beef, Vegetables, Herbs, Pasta
Yield: 4 Servings

MMMMM--------------------------BULGOGI-------------------------------
1 lb Thin sliced beef sirloin
5 tb Soy sauce
2 tb Rice syrup (preferred) or
- sugar
1/4 c Chopped green onions or
- chives
2 tb Minced garlic.
2 tb Sesame seeds; grilled
1/2 tb Black pepper

MMMMM-------------------------GARNISHES------------------------------
Cucumber
Korean pear-apple
+=OR=+
Pear
Egg

MMMMM---------------------------SAUCE--------------------------------
3 tb Soy sauce
2 tb Gochujang (Korean pepper
- paste)
2 tb Sugar
1 tb Sesame oil
Korean buckwheat (somyeon)
- noodles

Prep marinade, mix, add meat, leave for 30 min minimum,
and grill - because the meat is very thin, grilling is a
short process. It’s better to brown both sides, and move
on. This should be quick. One doesn’t need one of the
Korean grilling device, I’ve done it on a flat iron
plan. Don’t mind if the syrup and sauce will burn+stick
a bit.

Don’t put all the meat and sauce at once. We don’t want
things to be "soupy", or you won’t have the BBQ taste.

Once done, put some aluminum foil on top, and we’ll use
the meat later.

Cut cumcumber and korean pear into "matchsticks" about
1mm thick and 10cm long. Wrap to prevent oxydation,
we’ll use later.

Make a soft-boiled egg: Boil water. Once water is
boiling, put the egg in for 7.5mn EXACTLY. When the time
has passes, leave the egg for 1-2 mn in cold water. Make
sure there’s enough water to keep things cool. Ice cold
is good. Peel, slice and use it later for plating

Cook the noodles following the directions on the
package. Duration will vary from seconds to minutes
depending on the noodle’s thickness and type. Mine had
to be boiled and stirred only for 40 seconds (no more,
or they’ll become saggy). Also, wait until the water is
boiling before putting the noddles in. Stir during the
whole cooking time.

I highly recommend boiling in some kind of straining
recipient because it makes it easier to move the noodles
out.

When the cooking is done, move the noodles into a large
recipient filled with cold water (I add ice cubes). This
will prevent them from being saggy or overcooking. You
rinse them to remove all the gluten to avoid stickiness.
Then you can make a bun by wrapping the noodles around
your fingers, like you would do with small electric
cables. You could leave them messy, but I just can’t do
that. Lol.

Once you have one or two buns of noodles in the bowl,
add: The sauce - The cucumber sticks - The pear sticks
The egg - The meat

And voila! Enjoy and share!

NOTE: Koreans will typically cut noodles with scissors
and mix everything (bibim means "mix") before eating
with chopsticks and spoons.

RECIPE FROM: https://www.thefooddictator.com

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