Chadol Bibim Ramen (Spicy Mixed Ramen with Brisket)
A sophisticated way to enjoy bibim-myeon (spicy mixed noodles).
📝 Editor's Notes
This recipe offers a special way to transform ordinary bibim-myeon (spicy mixed noodles) into a sophisticated Chadol Bibim Ramen.
The homemade chili oil, savory seasoning, and rich chadolbagi (차돌박이) (beef brisket) come together to create a perfect one-bowl meal.
The difficulty level is low-intermediate, making it easy for beginners to follow.
🛒 Ingredient Tips
For the noodles, besides ramen noodles, somen or kalguksu noodles also work well, but make sure to cook them thoroughly and rinse them sufficiently in cold water for a chewy texture.
If you don't have hapjajang (합자장), oyster sauce can be a good substitute to enhance the umami flavor.
While regular vinegar can be used instead of black vinegar, prepare black vinegar if you want to enjoy its unique deep flavor.
Choose fresh scallions and thinly sliced chadolbagi (차돌박이) (beef brisket).
🥘 Ingredients
👨🍳 Cooking Points
The key to this dish is the chili oil.
When pouring hot oil over minced garlic and gochugaru (고춧가루), make sure the oil is heated to 200°C (390°F).
If the temperature is too low, the aroma won't develop properly, and if it's too high, it might burn.
Also, when boiling the noodles, add the enoki mushrooms along with them; they will add a rich texture to the dish.
For the chadolbagi (차돌박이), grill or pan-fry it lightly on both sides to preserve its juiciness and prevent it from becoming tough.
👨🍳 Directions
In a bowl, combine 3 cloves of minced garlic, a portion of the scallions (reserve some for garnish), and 2 tsp of gochugaru (고춧가루) (Korean chili powder).
Heat 1.5 tbsp of cooking oil in a small pan to 200°C (390°F). Carefully pour the hot oil over the ingredients from step 1 to create chili oil.
To the mixture from step 2, add 1 tsp of soy sauce, 1 tbsp of hapjajang (합자장) (Chinese seafood paste, or oyster sauce), 1.5 tsp of black vinegar (or any vinegar), and 1.75 tsp of sugar. Mix well to create the seasoning sauce.
Boil 5 oz of ramen noodles (or somen, kalguksu noodles) and 1/2 bunch of enoki mushrooms (torn into pieces) together until cooked to your preference. Rinse thoroughly under cold water and drain well.
Combine the drained noodles and enoki mushrooms with the seasoning sauce from step 3. Toss well and transfer to a serving plate.
Lightly grill or pan-fry 3.5 oz of chadolbagi (차돌박이) (thinly sliced beef brisket) and arrange it on top of the noodles.
Julienne 1/3 of a cucumber and place it on top. Garnish with the remaining scallions to finish.
💡 Tips
When boiling the noodles, tear the enoki mushrooms into pieces and cook them together. They will mix well with the noodles and provide a delightful texture.
Lightly grill or pan-fry the chadolbagi (차돌박이) on both sides, being careful not to overcook it, as it can become tough.
🥢 Who This Is For
This Chadol Bibim Ramen is highly recommended when you're tired of ordinary bibim-myeon or want to serve an impressive meal.
It's also perfect as a special treat on an important day.
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