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Thursday, July 23, 2009

Hiyashi chuuka, two ways

If my boyfriend wakes up before noon on a Saturday morning after a long night of hard drinking, much less 10am, it better be for a good reason. This particular Saturday it was for the hiyashi chuuka that I prepped for us the previous day. Hiyashi chuuka is basically a Japanese pasta salad. It literally means "cold chinese" which refers to the fact the "pasta" is cold chinese ramen noodles.

Hiyashi chuuka is actually very easy to make. It comes in packages with uncooked noodles and the sesame dressing. The time consuming part is cutting and prepping all the toppings. Typically, I like crab, poached chicken, thinly sliced deli ham, egg crepe thinly sliced, cucumbers, wakame, fresh corn off the cob, grape tomatoes cut in half, and scallions.

Recently, I've tried a Korean variation on Japanese hiyashi chuuka called Bibim Guksu. Using the same toppings on soba noodles, I make a homemade spicy, sweet, and vinegary sauce. Its also very good on cooked cold ramen noodles or even those cheap maruchan ramen noodles (just the noodles, don't use the seasoning package).

For the dressing, I kind of just go by taste, but the basic recipe is mix the ingredients below. If you want it sweeter, add more sugar or honey. If you want it saltier, add soy sauce. If you want it spicier, add more gochujang. Pretty simple, but very delicious!

2T gochujang
2T rice vinegar
1T soy sauce
1T honey
1T sugar
1T rayu
1T sesame seeds


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