Our barbecue buffet lunch reminded me of how much I miss our almost weekly bibim-guksu which, by the way, isn’t guksu (noodle soup) but naengmyeon (cold spicy noodle). Anyhoo, I’ve been talking about it endlessly a-and well, it’s no use talking about it, let’s do it! *rolls up sleeves* (Oops, I’m wearing a tank top!)
Yup, I finally got down to cooking bibim-naengmyeon. This was after several blatant promotional campaigns to generate interest in this meal idea. You see, I was practically the only one who was crazy about that bibim-guksu while everyone else was just kinda meh. Yup, it took a while but I did eventually win them over.
I set to work creating my giant bowl of buckwheat noodles on a bed of white and purple cabbage piled high with cucumber and seaweed with the obligatory half-egg perched atop that fiery homemade sauce. I love how appetizing this looks.
Yeah, I know, you diehard Korean food fans are probably shaking your heads and going, “You know, she was doing so well up until the cabbage. So what’s with the cabbage? It has no business being there”. And you’re right, that cabbage has no business being there at all. I really do try but I’m just not very good at following recipes!
I wanted to have a bit of fun with my bibim-naengmyeon – add a bit of color here, a bit more bite there and a bit more veggie never hurt anyone. And you gotta trust me, the cabbage didn’t taste weird at all. In fact, all the flavors blended into one huge fiery mouthful, neutralized nicely by the sweetness of the cabbage. Downright delicious.
In the end, this brainchild of mine worked out really well. It not only looked tasty, it was totally tasty. The same people who needed convincing are the ones now calling for an encore. Now that must mean something, right? Muax! I love you, guys!