Bi bim naeng myon (Spicy buck wheat noodle)
serves 2 

  180 g naeng myon gook soo (naeng myon noodle)

  1/4 cucumber, thin julienne

  1 egg

  yang nyum jang (sauce) :

          2 tbsp go choo jang (Korean chili paste)

          2 tbsp sugar, 2 tsp sesame oil, 1 tsp minced garlic

          1/2 tsp soy sauce, 1 tsp sesaem seeds

Boil big pot of water for noodle.

In a small pot, hard-boil egg. (To make well done, add water, an egg, bring to a boil, reduce heat to medium,cook for 10 minutes.) Immerse in a cold water immediately.
Peel, cut in half.

Add noodle to a pot, cook for the recommended time from manufacturer.
Dump in a cold water. Wash 2-3 times until the clean water comes out.
Drain well.

Mix the sauce. In a large bowl, add noodle, put sauce on top.
Garnish with cucumber and an egg.

mush01c.gif  cool tip !
Naeng myon is one of the traditional noodles from Korea.
It is very thin, yet has quite chewy texture.
Naeng myon noodles contain a lot of starch so they will stick to a pot and to each other. Be sure to add a fair amount of water while cooking.