MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bibim-Naengmyeon (Cold, Spicy, Chewy Noodles)
 Categories: Pasta, Korean
      Yield: 2 Servings
 
MMMMM-------------------SPICY SEASONING SAUCE------------------------
    1/2    Asian pear or 1 Bosc pear;
           -peeled, cored and chopped
      2 tb Onion; minced
      2 cl Garlic; minced
      1 ts Ginger; peeled, minced
    1/4 c  Korean hot pepper flakes
           -(gochu-garu)
      2 tb Korean hot pepper paste
           -(gochujang)
      2    Scallions; chopped
      2 ts Toasted sesame oil
      1 tb Soy sauce
      1 ts Kosher salt
    1/4 c  Brown rice syrup
           -(ssal-yeot) or honey
      2 ts Sugar
      2 tb Distilled white or apple
           -cider vinegar
      2 tb Beef stock or water

MMMMM--------------------------NOODLES-------------------------------
     10 oz Naengmyeon noodles
    1/2    Asian pear or 1 small Bosc
           -pear; peeled and cored
      1 c  Brine from Radish-water
           -kimchi; frozen until slushy
      8 sl Radish-water kimchi; up to
           -12 sl -OR-
    1/3 c  Napa cabbage kimchi; chopped
    1/2    English cucumber; cut into
           -1/2" thick matchsticks
           -(about 1/2 cup)
      1 lg Egg; hard-boiled, shelled,
           -and halved
      1 ts Toasted sesame seeds
           Distilled white or apple
           -cider vinegar; for serving,
           -(optional)
 
  Make the spicy seasoning sauce: Put the pear in a food processor and
  process until smooth.
  
  Measure out 1/2 cup of the pear puree and transfer to a bowl.
  (Discard the rest of the puree.) Add the onion, garlic, ginger, hot
  pepper flakes, hot pepper paste, scallions, toasted sesame oil, soy
  sauce, salt, rice syrup, sugar, vinegar, and beef broth. Combine all
  the ingredients in the food processor and process until creamy. Cover
  and refrigerate for up to 1 week.
  
  Make The Noodles:
  
  Bring a large pot of water to a boil. Add the noodles, stirring with a
  wooden spoon so they won't stick together, and boil until tender but
  still chewy, 3 to 5 minutes. Drain the noodles in a colander and
  rinse under cold running water until cooled and no longer slippery.
  Divide the noodles between two shallow serving bowls.
  
  Peel, core, and thinly slice the pear.
  
  Spoon seasoning sauce to taste over each portion of noodles. Add 1/2
  cup icy-cold brine to each bowl. Arrange the kimchi, cucumber, pear,
  and egg halves on top. Sprinkle the toasted sesame seeds over the
  eggs. Serve immediately, with the remaining seasoning sauce and, if
  desired, extra vinegar on the side.
  
  Tips:
  
  There are two type of Korean cold noodles. These chewy noodles in a
  red sauce are sweet, sour, spicy, and intense, while Cold Noodle Soup
  is mind, tangy, and brothy. I can never decide which one I like
  better!
  
  Mixing the noodles and sauce with the partially frozen brine just
  before serving helps coat the noodles with the spices. If you don't
  have Radish-Water Kimchi brine on hand, you can still make the dish
  using a bit of the ready-to-mix broth that comes with the noodles;
  see the shortcut.
  
  In a restaurant, after the dish is presented to you, your server will
  come with a pair of scissors and ask if you want your long noodles
  cut in half. If you do, they will snip them right in the bowl. You
  can do the same at home if you prefer shorter noodles.
  
  Shortcut:
  
  If you're too busy to make the brisket and kimchi broth, use the
  packet of powdered or liquid concentrated broth included in the
  package of naengmyeon noodles. Follow the instructions on the package
  to make the broth. Freeze until slushy before using.
  
  Recipe by Maangchi's Real Korean Cooking, 2015
 
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