Yeol-Moo summer noodle 열무김치비빔국수
Summer is officially almost gone. I think the debate about "wearing white clothe after Labor day" is very funny. Although I don't care much about the proper dress code after Labor day, I do care about eating summer foods before summer becomes past. And Yeol-Moo-Gook-Soo is one the summer foods I have to eat timely. As some of you might already know from my previous blog post, I made some Yeol-Moo-Kimchi a few weeks ago. Yeo-Moo-Limchi has become very mature in the refrigerator, I love it when it tastes just about to turn sour but not quite sour yet. So it is still delightfully crunch in texture. It is right on the climax of its fermentation process.
Yeol-Moo-Gook-Soo 열무비빔국수 serves 4
4 bundles of somyun (somen) noodle
1/4 cup hot noodle sauce (famous O-Jang-Dong-Nangmyun sauce), the recipe follows bellow
4 hard boiled eggs/halved
1/2 seedless cucumber/julienned
2 cups Yeol-Moo-Kimchi
1 Tbsp sesame oil
freshly ground toasted sesame seeds
Cook somen noodle following product's instruction. Rinse the noodle under cold water. Drain and keep the noodle cold until needed.
Mix the noodle with hot noodle sauce and sesame oil.
Put Yeol-Moo-Kimchi, cucumber and an egg on top of noodle. Sprinkle ground sesame seeds on top. Serve immediately.
hot noodle sauce 오장동냉면소스 (famous O-Jang-Dong noodle sauce)
O-jang-dong is the place which is known for Bi-Bim-Nangmyun (a type of cold noodle which is originated from the North Korean region, Ham-heung. It is very spicy) in Seoul. I don't know who smuggled out or imitated the recipe but it is one of the most popular recipes in Korean food websites.
1/2 cup water
1/2 cup soy sauce
1/2 cup light brown sugar
3/4 cup Gochugaru (Korean red pepper poder)
1 tsp ginger/finely minsed
1 Tbsp garlic/finely minsed
1 Tbsp corn syrup
1 Korean (Asian pear)/peeled
1/2 yellow onion
1 Tbsp salt
In a sause pot boil water and soy sauce together. When it boils turn off the heat and add sugar. Let in cool down completely.
In a food processor, finely grind the apple, pear and onion together. Add it to the soy sauce mixture. Add the rest of ingredients together and mix it very well. Keep it in the refrigerator. It will well kept for months. The flavor becomes mature and ready to eat after a 3-4 days.