Chef Bob Chung · Buk Jang Do Ga Korean Cuisine
MOST KOREAN noodles are made with flour from tubers such as potatoes and yams. These noodles are lighter and more elastic than traditional wheat or rice noodles, and they’re translucent and less doughy when cooked. Korean markets are the best place to shop for these noodles and other Korean ingredients.
two bundles (from a 340-g pkg) vermicelli coreen (Korean-style sweet potato starch noodles)
¼ cup dried anchovies
one 3-inch square kombu
3 tsp light soy sauce
2½ tsp white sugar
1 tsp salt
2¼ Tbsp vegetable oil
1 medium onion, thinly sliced
1 egg, beaten
4 oz beef tenderloin, julienned
½ tsp minced garlic
2½ tsp sesame oil
½ tsp freshly ground black pepper
one 2-inch square fried fish paste, julienned
¼ cup kimchi, squeezed by hand to remove excess liquid, in thin strips
1 Tbsp chopped green onions, white and green parts
IN A MEDIUM pot, bring 6 cups water to a boil on high heat and add noodles. Boil for 4 to 5 minutes until translucent, then drain in a large colander. Rinse noodles under cold running water for 3 minutes, then set aside to drain again. Rinse the pot.
Add 6 cups cold water, dried anchovies and kombu and bring to a boil on high heat. Reduce the heat to low, cover and simmer for 8 minutes, then, using a slotted spoon, remove and discard anchovies and kombu. Skim and discard any impurities from the top of the broth. Add 2 tsp of the soy sauce, ½ tsp of the sugar and ½ tsp of the salt, then bring to a boil again and turn off the heat. Set aside.
In a small frying pan, heat 1 Tbsp of the vegetable oil on high. Add onions and sauté for 2 to 3 minutes until golden brown. Transfer to a small serving bowl and set aside.
To the frying pan, add ¼ Tbsp of the vegetable oil. Stir in egg and immediately reduce the heat to low. Swirl the pan to make an egg crêpe, and cook for 2 minutes. Transfer cooked egg to a plate, sprinkle with a pinch of salt and allow to cool for 3 minutes. Cut egg in ¼-inch strips and place in a small serving bowl.
In a small bowl, combine beef, ½ tsp of the soy sauce, ½ tsp of the sugar, garlic, ½ tsp of the sesame oil, the remaining ½ tsp salt and ¼ tsp of the black pepper. In the frying pan, heat the remaining 1 Tbsp vegetable oil on high, add beef and cook for 30 seconds. Turn beef over and cook for 30 seconds, then stir-fry for another 30 seconds and transfer to a serving bowl.
In a small saucepan, combine ½ tsp soy sauce, ½ tsp sugar and ¼ tsp black pepper. Bring to a gentle boil on medium-high heat, reduce the heat to medium and add fish paste, stirring quickly for 15 seconds, then transfer to a serving bowl.
In a sauce bowl, combine kimchi, the remaining 1 tsp sugar and 1 tsp sesame oil and set aside.
Place noodles in a large microwave-safe serving bowl and heat in a microwave on high for 2 minutes. Bring the soup to a boil on high heat, then pour it over the noodles. Drizzle the remaining 1 tsp sesame oil over the noodles and sprinkle with green onions. Serve with the fried onions, eggs, kimchi, beef and fish paste mixture as condiments.