You need 1 of as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles).
Prepare 1 bag of ・Bean Sprouts.
It’s 1 tbsp of ・Sesame oil.
Prepare 1/2 tsp of ・Salt.
You need 1 of ・Garlic (a small amount, as desired).
You need 1 tbsp of ・Ground white sesame seeds.
Prepare 1 of as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles).
You need of All-Purpose Sauce:.
Prepare 6 tbsp of ・ Gochujang (108 grams).
You need 5 tbsp of ・Sugar (45 grams).
Prepare 5 tbsp of ・Soy sauce (90 grams).
You need 5 tbsp of ・Vinegar (75 grams).
Prepare 1 clove of ・Grated garlic.
It’s 2 tbsp of ・Sesame oil (24 grams).
It’s 5 tbsp of ・Ground white sesame seeds (50 grams).
It’s 2 tbsp of ・Sesame oil.
It’s 5 tbsp of ・Ground white sesame seeds.
It’s of Carrot Namul:.
It’s 1 of ・Carrot.
You need 1 1/2 tbsp of ・Sesame oil.
It’s 1 dash of each ・ Salt ・ Grated Garlic.
You need 2/3 tbsp of ・Ground white sesame seeds.
Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce step by step
To make the sauce, combine the ingredients in order in a storage container, stirring continuously. This will keep in the refrigerator for a month or more. Depending on the brand of the gochujang, you may need to decrease the amount of sugar..
Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them..
Heat the frying pan on medium heat, add the sesame oil and the carrot, and cook as if cooking kinpira. When the carrot becomes tender, stir in the salt and garlic, stop the heat, and sprinkle with the sesame seeds..
Boil the bean sprouts in plenty of hot water for 50 – 60 seconds. When the water comes to a boil again, drain the bean sprouts in a colander and place in a bowl. Stir in the sesame oil and other flavoring ingredients while the bean sprouts are still hot..
Blanch the spinach and cool it in ice water. Wring out the excess moisture and cut into 4 cm pieces. Combine with the other flavoring ingredients..
Cook the noodles, chill in ice water, and drain the water completely. Combine the noodles and the sauce (1 serving = 3 – 4 tablespoon) in a bowl. Arrange the various namul on top..