Didi's Bibim Kook Soo

The following is Didi's recipe for her Bibim Kook Soo made with soba noodles. All I can say is . . . Holy Moly where's the condensed version?!



Soba:
25.4 oz. pkg Hime Soba
water, as needed

Dressing:
1/2 c. koo choo jang sauce
1/2 c. rice wine vinegar
1/4 c. Yamasa soy sauce
1/4 c. honey
1/4 c. sesame seed oil

*Kim Chee:
1/2 large head won bok, shredded
1 small carrot, peeled, shredded
3 TB Hawaiian salt
2 cloves garlic, peeled, grated
1-inch piece ginger, peeled, grated
2 TB koo choo jang sauce
2-4 TB sambal olek
1 TB yamasa soy sauce

*Wakame:
3/4 c. dried Shirakiku wakame
3 c. water
1/2 medium carrot, peeled, shredded
1/2 small sweet onion, thinly sliced
1 TB Hawaiian salt
2 c. water
3/4 c. rice wine vinegar
2 TB Yamasa soy sauce
2 TB honey

*Choi Sum:
10 c. water, as needed
3 TB salt, as needed
2 trays ice, as needed
1/2 bunch choi sum, 2-inch pieces
1 TB sesame seed oil
1 TB vegetable oil

*Cabbage:
1/2 large head cabbage, 1-inch cubes
1/2 medium carrot, peeled, shredded
1 TB sesame seed oil
1 TB vegetable oil

Bean Sprouts:
1 bag bean sprouts
1 TB sesame seed oil
1 TB vegetable oil
2 TB yamasa soy sauce


Garnish: 2-3 TB sesame seeds, toasted, slight crushed (this makes a big difference in flavor)

* Able to prepare the day before.


Kim Chee:

1. Place cabbage and carrot into a large strainer; toss with salt. Place a large plate under strainer and a smaller plate on top of mixture, place a heavy weight (canned good works well or glass measuring glass filled with water); allow to sit 1 hour, or use Jalna's tsukemono maker thing.
2. Rinse mixture, drain completely. Transfer into a mixing bowl.
3. Add remaining ingredients and toss well. Add additional sambal according to your taste. Allow to sit overnight.

Wakame:

1. In a large mixing bowl; soak dried wakame in water 10-15 minutes, squeeze out water, drain completely. Transfer back into bowl.
2. In a small mixing bowl; combine carrot, onion, salt and water. Allow to sit 10-15 minutes; drain completely. Add to wakame.
3. Add vinegar, so;y sauce and honey, allow to sit overnight.

Choi Sum & Cabbage & Bean Sprouts:

1. Bring water to a boil, add salt.
2.Into 3 separate mixing bowls; place choi sum in one, cabbage and carrot in one and bean sprouts in the last bowl. Cover with hot water until slightly wilted, approximately 1-2 minutes. A bit longer for the bean sprouts. Drain bean sprouts completely.
3. Add 1 tray of ice to bowl of choi sum and bowl of cabbage and shock immediately to maintain color, drain completely.
4. Transfer into mixing bowls, toss choi sum and cabbage mixture with oils; allow to sit overnight.
5. Toss bean sprouts with oils and soy sauce; allow to sit overnight.

Dressing:

1. In a large dressing jar (vitamin water bottle works well) ; combine all ingredients. Shake well to combine.

Soba:

1. Bring water to a rapid boil. Drop soba noodles into water; remove from heat; allow to sit 8-10 minutes, drain completely.
2. Transfer noodles to a large mixing bowl; toss with 1/4 cup of dressing.
3. Portion 1/4 cup-1/2 cup portions. 20, 1/4 cup portions in a 9x13-inch pan ( this recipe makes approximately 26 portions). Top with approximately 1 tablespoon of each topping.
4. Sprinkle with sesame seeds. Refrigerate until ready for service.

Optional to add sliced egg pancake, taegu, sliced bulgogi


THIS IS MADE FROM LOVE !! XXOO ;o}