Dish of Beef with Mushrooms & Noodles
(click to enlarge)

Beef with Mushrooms & Noodles


Korea   -   Bibimmyeon
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-1/3 hrs
Part		 The name means "Mixed Noodles". The balance of flavors and textures is quite wonderful. Served near room tempeature, it's an excellent dish for lunch or dinner on a hot summer day.
Please see Note-10 for changes I have made from the pattern recipe, and Note-9 on handling the noodles.

3
5
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2
1
1
1
1
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1/2
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1
1/2
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1
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1
1
10
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1


oz
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T
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Black Mushooms (1)  
Beef, lean (2)
-- Marinade
Scallion
Garlic
Soy Sauce
Sesame Oil dark
Sesame Salt (3)
Sugar
Pepper, black
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Cucumber (4)
Salt
-- Sauce
Gochujang (5)
Soy Sauce
Sugar
Sesame Oil, dark
Sesame, toasted (3)
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Oil
Oil (more)
Wheat Noodles (6)
-- Garnish
Red Chili, fresh (7)
Egg Strips (8)
Prep   -   (1 hr - 50 min work)
  1. Soak MUSHROOMS in warm water for at least 30 minutes. Wring them out, cut away the stems, and slice them into narrow strips.
  2. Slice the BEEF thin across the grain and then into narrow strips about 1-1/2 inches long.
  3. Make Marinade:   Slice SCALLION thin. Crush GARLIC and chop fine. Mix all Marinade items.
  4. Mix Beef with sliced Mushrooms and massage the Marinade into them. Set aside to marinate for at least 30 minutes, turning a couple times.
  5. Slice Cucumber in half lengthwise and slice thin diagonally. Mix with Salt. Set aside for at least 20 minutes. Rinse, drain and squeeze out excess water.
  6. Make Sauce:   Mix all Sauce items.
  7. Cap and core RED CHILI. Cut into very thin strips for Garnish.
  8. Make Egg Strips for Garnish.
Run   -   (25 min (with no overlaps))
  1. In a wok or sauté pan, Heat 1 T Oil. Fry Beef over high heat, stirring until it has completely lost its raw color. Seeing this is not easy as the beef is already dyed dark, but 5 minutes in a very hot pan should do.Remove and set aside.
  2. In the pan, heat 1 t oil and fry the rinsed and squeezed Cucumbers over high heat, stirring for about 3 minutes. Remove and set aside.
  3. Bring plenty of salted Water to a rolling boil and boil Noodles until just done (important - see Note-9. Drain, place in a bowl and mix with Sauce.
  4. Tumble in Beef and Cucumbers.
  5. Serve in individual bowls, garnished with Egg Strips and Chili Strips.
NOTES:

  1. Mushrooms:

      These are the regular dried Shiitakes available at any Asian market and most supermarkets, usually called "Chinese Black Mushrooms".

  2. Beef:

      Cooking time is very short, so use nothing tougher than shoulder and slice it quite thin.

  3. Toasted Sesame / Sesame Salt:

      These are so important an ingredient you should always have plenty on hand if you do any Korean or Japanese cooking. It's just white Sesame Seeds dry pan roasted until light golden in color. The Sesame Salt is these same toasted seeds pounded with some salt. For details see our recipe Sesame Salt.

  4. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).

  5. Gochujang:

      This prepared chili paste is an essential Korean ingredient and available in Korean markets. It is not very hot. For details see our Gochujang Chili Paste page.

  6. Wheat Noodles

      These should be Korean, Chinese or Japanese wheat noodles, whatever size you prefer. For the photo example I used wider Korean noodles, which stand up well to mixing in the other ingredients.

  7. Red Chili

      Around here everyone uses red ripe Fresnos, but other red chilis will work fine. For details see our Chilis page.

  8. Egg Strips:

      This is a very popular Korean garnish, and easily made. See our recipe Egg Strip Garnish.

  9. Mixing & Serving:

      You will need a good pair of tongs for this. The noodles will tend to clump and the other ingredients will fall to the bottom. You can only control this with tongs. IF you are a skilled pasta cook, take note that Asian noodles are made of a very different flour and will behave differently. They are more gelatinous, and they are done when there is no chalky taste in the center.

  10. Comment:

      Many Asians like foods rather sweet - I don't, and nor should you. I have cut the sugar in the marinade by 1/3, and have cut the sugar in the sauce drastically, from 2 T to 1/2 T. Feel free to adjust to your taste.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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