savory and refreshing
This is Korean dish that I consider comfort food. When I was younger, my mom made her version, and it always hit the spot and I felt I could go on 2nds even 3rds (often I did). That is what comfort food is, isn’t it? A dish that makes you feel good often having some kind of meaning/reason behind it.
The 0ther day I was over at my dear friend’s house. Things have been a little crazy for me these days, and ironically she made this for lunch. I never told her it was something that I loved a lot when I was younger nor that I hadn’t eaten it in a really long time. Even though her version is very different from my moms it made me really happy- same feeling I had when I last ate my mom’s version. I think I know why. Couldn’t stop thinking about that satisfaction, so I demanded that she give me the recipe. Thank you Jin!
I just made this for lunch for my family- and they loved it.
It is so easy.
Korean Spicy Mixed Noodles 비빔국수
-thin Korean noodles
(you can you whatever kind you want thin, round flat, square)
follow the directions on the package- drain and set aside. While noodles are cooling down prepare the following:
-2 cups chopped spring veggie mix
-1 cup of cooked (boiled shrimp)
-1 cup of fermented kimchi.
(optional but please do this it is SO good)
Rinse the kimchi in a bowl of water, drain water and squeeze the kimchi in your palms to wring the excess water out.
Get a huge bowl and mix well:
-Soy sauce 2 tablespoons
-Wasabi 1 teaspoon
-Fish Sauce 1 tablespoon
-Lemon or lime juice 2 tablespoon
-Vinegar 2 tablespoons
-Sugar 3 tablespoons
-Chopped minced garlic 1 tablespoon
-Olive oil 4 tablespoons
-Sesame oil 2 tablespoon
add the noodles, boiled shrimp , optional kimchi, and spring veggie mix!
mix well. If you have time, garnish with boiled egg and skinny sliced pieces (matchstick style) of cucumber on top.