Prizewinner for Third Place in the Savory Category! Judy won an Oxo hand-held slicer! Thanks Oxo!

The full recipe is below…

Korean Ramen Bibim Guksu
serves 2-3 

Recipe by Judy Chung Peacock using her mother’s recipe. This is usually made with rice or soba noodles, but the ramen gives a nice new texture.

2 package ramen noodles.
1/2 lb. pork shoulder, cooked and chopped

1 T. kochujang (red chili paste)
1 T. rice vinegar
½ T sugar
½ T sesame oil 

½ head of red lettuce, julienned 
1 cucumber, julienned
1 C kimchi, julienned with juice 

Boil pork shoulder in heavily salted water until done, which is about 137 degrees in the middle if you have a thermometer (another way to check is to cut it in half in about 10 minutes. Keep boiling if the center is raw for about 5-10 mins. Keep cutting blocks of pork in half to check. It should be pink the middle). Allow it to sit for 5 mins. Then chop up into thin threads, salt, and set it aside.

 Make sauce:

  • Mix kochujang, rice vinegar, sugar, sesame oil together and adjust to taste with some salt.

 Boil noodles until al dente, set aside.

Stir together pork, noodles and vegetables, with enough kojuchang to get the zing of flavor from the kochujang mix.  Enjoy!

 

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