Subj : St. Hubert 09
To   : All
From : Dave Drum
Date : Thu May 27 2021 18:38:38

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If you combine good flavors, food turns into an orchestra" -- Joey Fatone

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