"Gol-baeng- i Bibim Guk Su"/ 扁玉螺拌面/골뱅이 비빔 국수

"Gol-baeng- i Bibim Guk Su"/ 扁玉螺拌面/골뱅이 비빔 국수 Rice/Noodles 2014/07/27 21:53

Dear friends, would you like to have chilled noodles served with whelk / buckie ? Here it is, "Gol-baeng- i Bibim Guk Su ". In Korean, " Gol-baeng - i " means "whelk/buckie"; "Guk Su" means "noodles ".

Whelk   : Neverita didyma, common name is the bladder moon snail, is a species of predatory sea snail.

• We can also eat the Golbaeongi without the noodles, we call it Golbaengi Muchim, is a type of Korean salad mainly consumed as "anju"(side dish) when drinking alcoholic beverage ,such as soju or beer..

亲爱的朋友们，您可否愿意嚐一嚐用扁玉螺拌面条 ？ 就是这道辣酱扁玉螺拌面 。 在韩文，“Gol-baeng- i ” 的意思是 “扁玉螺”； “Guk-Su”是指 “面条。

若您不喜欢吃面条，那您也可以就只拌扁玉螺，我们称它为 Golbaeongi Muchim，是配烧酒或啤酒的小菜。。。

                              The main ingredients : whelk, cucumber, carrot, onion...
                              主要材料 ： 扁玉螺，黄瓜， 红萝卜，洋葱。。

                                 Cook the noodles in boiling water on medium heat..
                                 以中火，将面条在热水中煮熟。。

                                  Mix all the ingredients for the sauce in a bowl..
                                  在一碗内调好所有的酱料材料。。

                                  Mix the cucumbers, carrots ,onions, whelks with the sauce..
                                 将黄瓜，红萝卜， 洋葱， 扁玉螺与酱料拌均。。


Ingredients :
Korean thin noodles 120 g
canned whelk 200 g
sliced cucumbers 60 g
sliced carrots 60 g
sliced onions  60 g

Ingredients for the sauce :
vinegar  5 Tsp
Korean red pepper paste 5 Tsp
sugar 4 Tsp
red pepper powder 2 Tsp
fresh lemon juice 2 Tsp
minced garlic     l 1/2  Tsp
sesame oil 1   tsp
sesame seeds 1 1/2  tsp
(P/s : when you mix the noodles with the sauce, please add in the amount of sauce according to your taste )

Method :
1. Slice the onions, cucumbers, carrots  and the whelks

2. Mix the corn syrup, red pepper paste, sugar, red pepper powder, garlic,sesame oil, sesame seeds for the sauce in a bowl. Set aside.

3. Cook the noodles in boiling water. Drain in a sieve, rinse under cold running water couples of times. While it is boiling, stir them with a spoon or chopsticks to prevent them sticking together.
The purpose for rinsing the noodles in cold water several times is to improve the texture of the noodles.
Boiling the noodles should be the last step for preparing this dish because the noodles will expand and lose their chewiness as time passes.

4. Mix the onions, cucumbers, carrots, whelks, noodles and the sauce  gently and evenly.
( OR alternatively,, mix the onions, cucumbers, carrots, whelks and the sauce evenly. Served as the picture shown above. Mix/ stir all the ingredients when you eat  ).

5. Place the boiled eggs on top of the noodles...

材料 ：
韩式面线 120 g
罐装扁玉螺 200 g
黄瓜片 60 g
红罗卜片 60 g
洋葱片 60 g

酱料材料 ：
醋  5 Tsp
韩式辣椒酱  5 Tsp
白糖  4 Tsp
辣椒粉  2 Tsp
柠檬汁  2 Tsp
蒜蓉  1 1/2 Tsp
麻油   1 tsp
芝麻  1 1/2  tsp

备注 ：（以上的酱料，在与面条一起拌的时候，请依照个人的口味，加入酱料的份量）


方法 ：
1. 将黄瓜，红萝卜，洋葱和扁玉螺切成片状。

2. 在一碗内将麦芽糖，辣椒酱，糖，辣椒粉，柠檬汁，麻油，蒜蓉 芝麻调成酱料。备用。

3. 将面条在热水中煮熟，在煮的时候，用汤匙或筷子搅拌面条，以免面条粘在一块。倒掉热水，用冷水将面条冲洗数次，除去水份。
用冷水冲洗面条的目的是使面条持有QQ的口感。
煮面条这一步骤，应该是最后一个步骤，因为太早酱面煮好，时间长了，面条会膨胀，影响到面条的口感。

4. 将洋葱，黄瓜，红萝卜，扁玉螺，面条和酱料拌均
（或者 ：只将黄瓜，红萝卜，扁玉螺和酱料拌均，将面条先摆在碟子上，如以上的图片。在临吃前才与酱料拌均。

5. 在面上放粒蛋，一起享用。