비빔 냉면

Cold Mixed Noodles. This is a favorite warm weather dish, perfect for cooling off on those really hot days.

Servings: 4

Ingredients

1 12 ounce package buckwheat noodles*
8 to 10 leaves Loose leaf lettuce
1/2 each small carrot
1/2 each small daikon radish
1/2 each small cucumber
2 tablespoons hand shredded kimchi
2 each eggs
* substitute arrowroot starch noodles, acorn starch noodles, or wheat udon style noodles

Sauce
2 tablespoons gochujang
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon Korean sesame oil
1 tablespoon roasted sesame seeds

Other possible ingredients
Shredded or julienned asian pear
pine nuts
pea or bean sprouts

Directions

Buckwheat noodles
For dried noodles, soak in lukewarm water until softened.
You can get packaged soft buckwheat noodles at most Korean stores. If you get the frozen, thaw them under running cold water. If they are refrigerated, rinse them in cold water.

Both kinds - Bring a pot of water to a full boil, add the noodles, and boil for two to five minutes (until desired tenderness - taste test after two minutes).
Remove from heat, drain, and rinse in cold water.

Eggs
Hard boil the eggs, peel, and cut in half from top to bottom.

Carrot
Slice, shred or julienne in thin stirps.
Rinse in cold water, immerse in boiling water for one to two minutes, rinse again in cold water.

Radish and Cucumber
Slice, shred or julienne in thin stirps.

Lettuce
Rinse well in cold water, then pat dry. Hand tear into thin strips.

Sauce
Mix the sauce ingredients together in a small bowl and let stand 15 minutes.

Final Mix
Put everything except egg in a large bowl and mix well.
Place in refrigerator until well chilled.
Dish it out in individual bowls, making a small well in the center. Place one half boiled egg in the well.

Serve chilled.