Easy Recipe: Tasty Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce

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The ingredients needed to make Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce:

1. Get of Spinach Namul:.
2. Take 1 bunch of ・Spinach (170 grams to 200 grams).
3. You need 1 1/2 of 2 teaspoons ・Soy Sauce Dashi (Mentsuyu – 2x concentrated).
4. Take 1 dash of ・Garlic.
5. Provide 1 tbsp of ・Sesame oil.
6. Prepare 1 tbsp of ・Ground white sesame seeds.
7. You need of Bean Sprout Namul:.
8. You need 1 tbsp of ・Ground white sesame seeds.
9. Use 1 of as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles).
10. You need 1 bag of ・Bean Sprouts.
11. You need 1 tbsp of ・Sesame oil.
12. Prepare 1/2 tsp of ・Salt.
13. Prepare 1 of ・Garlic (a small amount, as desired).
14. Get 1 tbsp of ・Ground white sesame seeds.
15. You need 1 of as much as you want Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles).
16. Get of All-Purpose Sauce:.
17. You need 6 tbsp of ・ Gochujang (108 grams).
18. Provide 5 tbsp of ・Sugar (45 grams).
19. Take 5 tbsp of ・Soy sauce (90 grams).
20. Use 5 tbsp of ・Vinegar (75 grams).
21. You need 1 clove of ・Grated garlic.
22. Use 2 tbsp of ・Sesame oil (24 grams).
23. Get 5 tbsp of ・Ground white sesame seeds (50 grams).
24. Take 2 tbsp of ・Sesame oil.
25. Use 5 tbsp of ・Ground white sesame seeds.
26. Take of Carrot Namul:.
27. Take 1 of ・Carrot.
28. Get 1 1/2 tbsp of ・Sesame oil.
29. Take 1 dash of each ・ Salt ・ Grated Garlic.
30. Provide 2/3 tbsp of ・Ground white sesame seeds.

Steps to make Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce:

1. 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..
2. Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them..
3. 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..
4. 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..
5. 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..
6. 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..
7. Namul servings prepared: Carrot & Spinach Namul = 3 servings; Bean Sprout Namul = 4 servings..
8. This recipe uses the three types of namul made here. "Stone-Roasted Bibimbap".
9. I used the all-purpose Korean sauce to make the recipe "Impromptu Cucumber Kimchi".
10. You can use the all-purpose Korean sauce in this recipe too. "Dakhanmari Korean-Style Broth Hot Pot".
11. "Slightly Spicy Squid and Soft-Boiled Egg".
12. "Salmon & Onion Marinated with All-Purpose Korean Sauce" – "Seared Skipjack Bonito & Onion Marinated with All-Purpose Korean Sauce".
13. "Simple Mulukhiyah Soup with All-Purpose Korean Sauce".
14. "Korean-Style Simmered Daikon Radish with Soboro".
15. "South Korean Style Cold Tofu with All-Purpose Korean Sauce".
16. "Chilled Microwave-Steamed Eggplant".
17. "Blended Japanese and Korean Style Bibimbap Noodles".

It's typically served with sauce, my favorite being Gochujang. Bibimbap – it reminds me of Korean Airlines' delicious in-flight meal. The secret to making great Topped with a variety of seasoned vegetables (referred to as namul). Then a main protein like Today, our bibimbap toppings will be all vegetables! But feel free to include a protein of choice – like.

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