Kal Bibimmyeon with Chadolbaegi Salad

Ingredients

• 100 g Korean beef brisket ((chadolbaegi), (3.5 ounce), thinly slice or shave if not already prepared)
• some cooking oil ((such as rice bran oil, canola oil))
• 45 g garlic chives ((1.6 ounce), rinsed, cut in 5 cm / 1.97 inch length)
• 25 g onion ((0.9 ounce), thinly sliced)
• 200 g knife cut noodles
• 2 tsp raw sugar
• 2 tsp soy sauce (, regular (such as Kikkoman brand – naturally brewed, or Korean yangjo ganjang))
• 2 tsp rice wine vinegar
• 1 tsp Korean fish sauce
• 1 tsp gochugaru ((Korean chili flakes))
• 2 Tbsp gochujang ((Korean chili paste))
• 1 Tbsp honey
• 1 Tbsp raw sugar
• 1 Tbsp sesame seeds
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp gochugaru ((Korean chili flakes))
• 1/2 Tbsp sesame oil

Steps

1. 1

   Prepare two flavorful sauces: the Salad Dressing and the Bibimmyeon Sauce. Mix each in a separate bowl and set them aside.

2. 2

   Preheat a skillet over medium heat and add a splash of cooking oil. When the oil is hot, add the brisket and cook until lightly browned and tender. – I prefer my meat cooked to medium to medium-well.

3. 3

   In a medium-sized bowl, combine the garlic chives, onion, cooked brisket, and the garlic chives sauce. Mix well to meld the flavors.

4. 4

   Bring a pot of water to a boil. Once boiling, add the kalguksu noodles and cook until tender, following the package instructions. Drain the noodles, rinse them in cold water, and set aside.

5. 5

   In a clean bowl, combine the cooked noodles with the bibimmyeon sauce. Toss until the noodles are thoroughly coated.

6. 6

   To serve, arrange the seasoned noodles alongside the brisket salad on a large plate. To eat, you can enjoy each component on its own or intertwine the noodles with the salad—whichever way suits your taste.