Baechu, or Napa cabbage, is one of the main ingredients of kimchi, but it isn’t the only way to highlight the sweet and crunchy characteristics of the leafy vegetable.
Napa cabbage is harvested in the fall — which is when kimchi is made in bulk for the year — so this is the perfect time of year to try making it the main ingredient in a hearty meal with noodles.
To make things more exciting, chef Lee Tae-woo of Evidence suggests adding fresh herring roe for this baechu-inspired herring roe bibim guksu.
The color contrast of the green leaves and red roe not only looks good, but the contrast between the crunchy leaves and the soft pop of the roe is also a treat for the mouth. Bibim is the Korean word for mix and guksu for noodles, so bibim guksu is literally mixed noodles.
Ingredients: 150 grams of baechu (Napa cabbage), 100 grams of somyeon noodles, 1 tablespoon of salted herring roe, 15 grams of perilla oil, 4 grams of sugar, 2 pinches of perilla seeds, 1 pinch of food seasoning powder, 1 pinch of salt
Cut baechu into thin strips.
Blanch them in boiling water and then put them in icy water.
Squeeze the baechu to drain the water. Put it in a bowl.
Add sugar and sesame seeds, food seasoning powder, perilla oil and salt. Mix well and set aside.
Cook noodles in hot water. When water starts to boil, add cold water.
After about four minutes, when the noodles are cooked, remove them and rinse them in icy water.
Drain the noodles and then put them on a plate.
Add the herring roe first and then the seasoned baechu and perilla seed oil.
Add green leaves to decorate. Serve and eat.
BY LEE SUN-MIN [firstname.lastname@example.org]