Bibim Guksu

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds

Chef Steve Joo of Joodooboo | San Francisco

“The savory and slightly oxidized flavor of sherry vinegar obviously complements medjool dates very well, and in the right proportion is a very friendly companion of fermented foods like gochujang.” - Chef Steve Joo

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Adapted by StarChefs | december 2022

INGREDIENTS:

Date Purée:
1 cup medjool dates, pitted
½ cup Sherry Vinegar from Spain

Hot Sauce:
Yield: 5 cups
1 ½ cups Asian pear purée
2 cups gochujang
1 tablespoon Sherry Vinegar from Spain
1 tablespoon brown rice vinegar
2 teaspoons hot mustard paste
2 tablespoons sesame oil
2 teaspoons soy sauce

To Assemble and Serve:
90 grams acorn noodles
1 soft boiled egg, halved
½ cup green mix (chopped mustard greens, cilantro, chrysanthemum, scallions)
½ cup crunch mix (julienned carrots, cucumber, asian pear, pickles)
1 Meyer lemon 
Toasted sesame seeds

METHOD:

For the Date Purée:
In a small saucepan over medium low heat, bring ½ cup water and sherry vinegar to a boil. Reduce heat and add dates. Cook 10 minutes or until dates are soft. Strain through a fine mesh strainer into a non-reactive container, reserving poaching liquid. Transfer dates to a food processor and process until smooth. Reserve.

For the Date Hot Sauce:
In a bowl, combine all ingredients with 1 cup Date Purée. Use reserved poaching liquid and additional sherry vinegar to adjust seasoning as desired. Transfer to a non-reactive container and refrigerate.

To Assemble and Serve:
Cook noodles according to package directions, then shock in ice water bath. Strain noodles and transfer to a large serving bowl. Add 3 tablespoons Date Hot Sauce, halved egg, crunch mix, and green mix. Finish with a squeeze of Meyer lemon juice and toasted sesame seeds. Mix to combine and serve.

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