MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bibim Guksu (Korean Cold Mixed Noodles)
 Categories: Pasta, Fruits, Sauces, Vegetables, Herbs
      Yield: 4 Servings
 
      2 lg Eggs
     16 oz Dried somyeon (somen)
           - noodles, or other thin
           - round wheat noodles (454 g)

MMMMM---------------------------SAUCE--------------------------------
    1/4 lg Asian pear; peeled, cored,
           - finely grated
    1/4 c  Gochujang; +1 tb
    1/4 c  Unseasoned rice vinegar
           - (60 ml)
      2 tb Soy sauce (30 ml)
      3 tb Coarse gochugaru flakes
      2 ts Honey (12 g)
      1 tb Toasted sesame oil (15 ml)
      2 cl Garlic; fine grated
      3 tb Water (45 ml)

MMMMM--------------------------TO SERVE-------------------------------
      2    Mini Persian cucumbers;
           - julienned -OR-
    1/4    English seedless cucumber;
           - julienned
     10    Perilla leaves; thin sliced
           - into a chiffonade
           Sesame oil; for drizzling
      2 tb Toasted sesame seeds; coarse
           - crushed in a mortar and
           - pestle
 
  In a large bowl, set up an ice bath by partially filling it with a
  combination of cold water and ice. Set aside.
  
  Bring a large saucepan of water to a boil over high heat. Using a
  spider or slotted spoon, gently lower eggs into water. Boil eggs
  for 8 to 10 minutes, then, using a spider or slotted spoon,
  transfer eggs to ice bath. Let eggs sit in ice bath until cool to
  the touch, about 2 minutes, before peeling under cool running
  water. Using a sharp knife, halve eggs; set aside. (Reserve ice
  bath for noodles.)
  
  Bring same saucepan of water to a boil over high heat and add
  somyeon. Cook according to package directions, using tongs to
  constantly stir and move noodles around to prevent them from
  sticking to each other. Using a colander, strain noodles.
  Immediately transfer noodles to ice bath. Swish noodles around in
  the ice water to loosen them up a bit, then let noodles sit in ice
  bath while you prepare the sauce.
  
  In a large bowl, combine Asian pear, gochujang, rice vinegar, soy
  sauce, gochugaru, honey, toasted sesame oil, garlic, and water.
  Whisk until sauce is smooth. (Sauce should be fairly runny, which
  helps it to more evenly coat the noodles. You should have about
  1-1/2 cups.)
  
  Drain noodles into a colander, then run the noodles under cold
  running water, vigorously agitating and scrubbing them with clean
  hands (as if you were hand-washing laundry), until they no longer
  feel sticky, about 30 seconds. Drain noodles well, then transfer to
  bowl with sauce. Using a clean and/or gloved hand, toss noodles
  with sauce to evenly coat. Season to taste, adding more vinegar,
  soy sauce, honey, or sesame oil as needed. (The sauce should taste
  equal parts spicy, tangy, sweet, and savory, with no one flavor
  overly dominating.)
  
  Divide noodles amongst four shallow bowls. Top each bowl with some
  cucumber, perilla, and an egg half and drizzle with toasted sesame
  oil. Sprinkle the crushed toasted sesame seeds on top and serve.
  Have guests use chopsticks to mix the garnishes and noodles
  together before eating.
  
  Recipe by Christina Chaey
  
  Recipe FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Kitchen
 
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