Radish Kimchi Bibim-myun
A family recipe contributed by John
Rice Noodle - 1 serving
Egg - 1 egg
Chopped Green Onion
Salt & Pepper
Seseme Seed Oil
Ground Sesame Seed
Grape Seed Oil
Radish Kimchi - ⅓ cup
Kimchi Instructions:
Dish Instructions:
Rice Noodle - 1 serving
Egg - 1 egg
Chopped Green Onion
Salt & Pepper
Seseme Seed Oil
Ground Sesame Seed
Grape Seed Oil
Radish Kimchi - ⅓ cup
- Radish
- ⅔ cup Red Pepper flakes
- Salt
- Salted Shrimp
- 5 cloves Garlic
- 1 ts Minced Garlic
- Plum Cheong
Kimchi Instructions:
- Kimchi should be premade but if not start with peeling skin off of all radishes, stems will also be used in the kimchi.
- Lather the minced garlic, red pepper flakes, salt, and salted shrimp to the peeled radishes.
- Move all radishes to separate container will garlic and stow away in the fridge, the longer they sit, the better they are.
Dish Instructions:
- Using a pot bring water to a boil, once boiling put in the noodles. This cooking process should take no less than 5 minutes if the water is at a boil.
- On a separate stove top with a pan fry an egg using grape seed oil, on top of the egg season with salt & pepper. Some chopped green onions on top of the egg helps to add color to the dish.
- Once noodles are done strain and wash in cold water, after place within final bowl and drizzle sesame oil on top.
- Chop up premade radish kimchi into bite sized pieces and plate on top of the noodles. Do the same with the egg that should be done by this time, egg can be cooked to your liking.
- Grind sesame oil on top of final dish for plating purposes and if available add a little drizzle of plum cheong onto finished dish, this cheong should be able to remedy the bitterness of the newly made radish kimchi. This step can be omitted if the kimchi has been sitting for a while.