Jeng Ban Gook Su
Servings 4
Ingredients
Sake poached shrimp
- 8 oz shrimp peeled and deveined
- 1 cup water
- ½ cup sake
- 1 inch ginger bruised
- 2 cloves garlic bruised
- 1 dried chili de arbol
Sauce
- 3 tablespoon gochujang Korean chili paste
- 1 ½ tablespoon rice vinegar
- 1 ½ tablespoon granulated sugar
- 1 teaspoon minced garlic
- 2 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon soy sauce
Remaining ingredients
- 3 rolls soba noodles buckwheat noodles, cooked and drained
- 1 red bell pepper sliced
- 2 carrots peeled and sliced on a bias
- 1 medium cucumber sliced
- 2 cups red leaf lettuce chopped
- ½ medium Asian pear peeled and sliced
- 2 boiled eggs sliced
Instructions
- Combine water with sake, ginger, garlic and dried chili de arbol in a medium pot. Bring a simmer over medium heat. Add shrimp and poach until shrimp turn pink about 3-4 minutes. Remove shrimp from poaching liquid and set aside.
- Prepare sauce by mixing together all sauce ingredients (gochujang - soy sauce) in a small bowl. Set aside.
- Cook buckwheat noodles according to directions on package. Drain, rinse in cold water and place in the center of platter. Arrange prepared vegetables and poached shrimp around the noodles. Garnish with sliced egg. Drizzle sauce on top and mix all together. Serve.
