Growing up in a typical Korean household, my mom ruled the kitchen and my dad sat at the head of the table. He never lifted a finger when it came to cooking. Oh wait, I shouldn’t say “never”, I remember two instances when he “cooked” a meal.
There was ONE time when my mom was away. I think it was an overnight woman’s church retreat. It was just dad, my brother, my sister, and me. When it came around to dinner (or was it lunch?), us kids sat around the table waiting for what was going to be placed on the table. We watched as my dad methodically pulled out every dish that was covered in plastic wrap or in a plastic container, placed it in the microwave with plastic intact, and “beep, beep, beep”, the warmed container was placed on the table. I’m sure some of those containers sat in the fridge much longer than allowed. In the end, there were several containers of rice, some other stuff, a couple of soups, and a bowl of kimchi. This is all I remember. I don’t remember actually eating, but it must’ve been okay since we are all here, alive and well.
The second time my dad “cooked” something was when, again, he took leftover cold bulgogi and kimchi and spooned it into a hot dog roll. He thought he created THE million dollar sandwich and of course, I rolled my know-it-all-too-cool-for-school teenager eyes when my dad proudly presented his creation. However, it made an impact on me for two reasons:
1 – It was one of those rare moments when he made something to eat for himself.
2 – I thought the idea of a bulgogi sandwich was crazy and at the same time brilliant.
Now about 30 years later, I see these Asian inspired sandwiches all over the place. I could recreate a version of a sandwich, but in honor of Father’s Day, I’ve made one of his favorite dishes (and mine!) – bibim naeng myun (literally “mixed cold noodles”). Naeng myun is a popular Korean chilled noodle dish using buckwheat noodles and is the dish de rigeur for summer. It is often served alongside barbeque kalbi (marinated short ribs). Mul naeng myun may be a more popular alternative for naeng myun which is cold noodles in a chilled broth with various toppings. Bibim naeng myun is also served chilled, but without the broth and relying on the sauce for the flavor and spice!
Dad, Happy Father’s Day!
Note: The beef listed in the recipe below is a standard addition to the dish, but it can be omitted. And that is how my dad would prefer it since he no longer eats red meat!
Bibim Naeng Myun
Yields bout 4 large servings
1 16 oz. package of dried naeng myun (the Korean buckwheat noodles can be found at your local Asian market)
1/2 lb. beef brisket
Bibim sauce (yields about 1 cup):
1/4 of a medium-sized onion, roughly chopped (about 2 ounces)
2 Tablespoons kochujang (red pepper paste)
1 Tablespoon vinegar
1-2 Tablespoons sugar
1 Tablespoon sesame seeds
1/4 cup red pepper powder
1/2 teaspoon salt
1 clove garlic, roughly chopped
About 1/2 cup of water or reserved beef broth
Toppings:
4 teaspoons sesame oil
1/2 cup grated daikon (about half of a medium daikon)
2 hardboiled eggs
1/2 Bosc pear, thinly sliced in 2-inch lengths
1/2 medium English cucumber, peeled, cut in 2-inch sections, halved, and thinly sliced lengthwise
1 – Soak beef in cold water for about 20-30 minutes to draw out the blood.
2 – In a medium pot, add enough water to cover the beef. Over high heat, bring to a boil. Lower the heat to medium low and simmer covered for about 2 hours.
3 – Remove beef from water and let cool. Set aside in the refrigerator and save reserved broth in a separate container. The beef will be easier to slice thinly once chilled.
4 – In a blender, purée the ingredients for the bibim sauce until smooth. (I used my Magic Bullet!) Set aside the mixture, cover, and refrigerate until ready to use. This will also allow the flavors of the ingredients to meld together. If you can, it’s ideal if you can prepare this the day before, but a couple of hours in the refrigerator before serving is totally okay.
Preparing the noodles (make this right before serving)
1 – In a large pot, bring water to a boil. Cook the noodles for about 2-3 minutes.
2 – Drain and rinse with cold water about 3 times. I rinse the noodles by submerging them in cold water in the large pot and draining them in a finely mesh colander. Repeat this about 3 times.
7 – Loosely separate the noodles into 4 portions in the colander.
Preparing the bowls:
1 – Cut beef crosswise with the grain in very thin slices.
2 – Cut hardboiled egg in half lengthwise.
3 – Place mound of noodles in the center of the bowl.
4 – Spoon about 1/8 – 1/4 cup of bibim sauce in the center.
5 – Drizzle about 2 teaspoons of sesame oil.
6 – 1st option as shown in the 1st picture above: Fan the sliced pear on one side. Fan the sliced beef on the other side. Place half of a hardboiled egg in the center.
6a – 2nd option as shown in 2nd picture above: Fan cucumber slices on one side. Next to the cucumbers, place a spoonful of the grated daikon, and fan the sliced beef next to that. Place half of a hardboiled egg in the center.
7 – Serve and admire the presentation.
4 – Mix everything together until all the noodles are coated in the sauce. Add additional vinegar or sesame oil to taste.
This post is part of the #SundaySupper menu for Father’s Day. Please join the fun starting at 3 p.m. EST this Sunday. All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat. Check out other amazing recipes from other #SundaySupper participants.
Father’s Day Brunch:
- Dad’s Omelette Bar – Small Wallet Big Appetite
- Peanut Butter and Honey for Father’s Day Breakfast – What Smells So Good?
- Healthy French Toast – In the Kitchen with Audrey
- Paska – Hezzi-D’s Books and Cooks
Dad’s Favorite Soup, Salads and Bread:
- Phil’s Pasta Tuna Salad – The Watering Mouth
- Simple German Potato Salad and Wiener Wursts – The German Foodie
- Roasted Beet Soup – Vintage Kitchen Notes
- Dad’s Cornbread – Magnolia Days
Father’s Day Favorite Main Dishes:
- Greek Burger – Bobbi’s Kozy Kitchen
- Dad’s Favorite Roast Beef – Mrs. Mama Hen
- Bacon-Wrapped Sonoran Hot Dogs – Damn Delicious
- Bacon Stuffed Jucy Lucy Burger – Are you Hungry?
- Spicy Roasted Salmon in Coconut – Sue’s Nutrition Buzz
- Dad’s Pride-of-Mobile Fried Oysters – Pescetarian Journal
- Smoked Baby Back Ribs – Girl in the Little Red Kitchen
- Grilled Pork Chops with Tarragon Butter – Tora’s Real Food
- Beef Tongue in Tomato Sauce – Basic and Delicious
- Bibim naeng myun (Korean Spicy Cold Noodles) – Kimchi Mom
- Chicken Biryani – Soni’s Food for Thought
- Brown Rice and Black Beans – Mama’s Blissful Bites
- Bacon Recipes for Dad – Momma Cuisine
- Curry Fish with Mixed Vegetables – My Trials in the Kitchen
- Roast Beef Roll Ups – The Daily Dish Recipes
- Bread and Butter Pudding – Cositas Bonitas
- Tin Roof Sundae Ice Cream – famfriendsfood
- Coconut Cream Pudding – Chocolate Moosey
- Rich & Fluffy Banana Pudding Parfaits – The Meltaways
- Black Forest Cheesecake – Cravings of a Lunatic
- White Chocolate Macadamia Nut Cookies – Pippi’s in the Kitchen Again
- Peach Cobbler Bars – Juanita’s Cocina
- Chocolate Iced Cookie Bars – That Skinny Chick Can Bake
- Pudim Molotoff, Portuguese Meringue Pudding – Family Foodie
Wine Pairings for Father’s Day ENOFYLZ
