SPICY COLD KIMCHI NOODLES by CHEF DAN:

Serves 4

KOREAN VEGETABLES:

4 cups blend of Daikon, carrots, and cucumber, julienned

1/2-cup aged Kimchi, cut into small pieces (From BRITTS on Whidbey Island) _

1/2-teaspoon kosher salt

2 tablespoon red pepper flakes

1-1/2-tablespoon rice vinegar

1-1/2-brown sugar

1 tablespoon sesame seeds

1 garlic clove, minced

BIBIM SAUCE:

2 tablespoon soy sauce

1-Fuji apple, julienned

1 Asian pear, julienned

1 carrot, julienned

2 tablespoon gochu garu

2 garlic cloves, minced

1 tablespoon EACH sesame seeds, sesame oil, rice vinegar and honey

NOODLE SALAD:

1 (16 Oz) package Korean Vermicelli noodles

1 tablespoon EACH sesame oil, rice vinegar, and Korean veggies (form above)

1 (12 Oz) package of mixed greens

1 shredded cucumber

2 hard boil eggs

KOREAN VEGETABLES:

1.   Place julienned verges in a bowl and sprinkle with salt.

2.   Let set about 5 minutes.

3.   In another bowl mix, together Britt’s Kimchi and remaining ingredients.

4.   Pour the spicy mixture over the vegetables, mix thoroughly.

5.   Chill for at least 30 minutes.

BIBIM SAUCE:

1.   In a food processor, blend together all Bibim ingredients until smooth.

2.   In a pot of salted boiling water; cook noodles for 10 minutes.

3.   Drain and rinse in cold water.

4.   Place the noodles in a bowl and pour Bibim over the top, mix tougher.

ASSEMBLE:

David noodles among bowl; drizzle the season oil and vinegar and top with Korean vegetables, fresh misted greens, more cucumbers and hard boil egg, and sprinkle with sesame seeds.

ENJOY DAN:                                 SING SONGSAND EAT KOREAN KIMCHE!!