Wednesday noodle lunch

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Wednesday lunch: makeshift bibimnaengmyeon, made with the buckwheat memil noodles I bought in Korea in February, which are softer and less chewy than naengmyeon.

The red sauce is made with pureed Asian pear!  And some onion, garlic, crushed red pepper, and salt.  I was riffing off of a recipe I found in “The Beauty of Korean Food,” a cookbook published by the Institute of Traditional Korean Food.  Don’t buy it, the translations are abysmal, with instructions like, “Cut the young pumpkin…add salt and fumble them with hands.”  But this sauce is definitely worth experimenting with.

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2 Responses to “Wednesday noodle lunch”

  1. Don Cuevas Says:

    Grace, you may have already noticed that the image is missing.

    But, that is a very funny line:
    “Cut the young pumpkin…add salt and fumble them with hands.”

    Saludos,
    Don Cuevas

  2. Grace Says:

    How odd, the image showed up if you looked at the whole blog, but not on the post itself. Should be fixed now. Thanks for letting me know.

    The translations are definitely entertaining and only occasionally incomprehensible 🙂

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