Chef Troy King’s Korean Noodle Salad with Korean Ribs
A wonderfully healthy dish from Asia. Vary the vegetables according to season. Purchase Korean ribs at your local butcher. They will likely have to cut for you. Any leftover vinaigrette can be stored in the refrigerator for later use.
Serves 8 people
2 cups finely julienned or grated carrots
2 cups finely julienned deseeded cucumbers
500 g vermicelli rice noodles, reconstituted in hot water for several minutes and drain
500 g prepared kimchi
1 cup finely julienned green onions, sliced on the diagonal
1 cup halved grape tomatoes
½ cup fresh cilantro sprigs, for garnish
¼ cup sesame seeds, for garnish
¼ cup toasted chopped peanuts for garnish
2 cups pea sprouts, for garnish
Green Tea Vinaigrette
¼ cup gunpowder green tea leaves or any green tea
4 whole star anise pods
1 stick cinnamon or canela (1/4 tsp powdered)
.75 litre apple juice
.25 litre lime juice
Bring the apple and lime juice to a boil. Remove from heat and add the green tea leaves, star anise and cinnamon. Let steep for 10 minutes. Strain and add:
1 tbsp miso paste
1 cup rice wine vinegar or white wine vinegar
½ cup Asian sesame oil
1 cup liquid honey
Mix well.
To each serving bowl, add a generous serving of vermicelli noodles. Then top with ¼ cup each of carrot, cucumber, and kimchi. Add a few green onions and grape tomatoes. Pour over about ½ cup of the green tea vinaigrette and garnish with cilantro, a sprinkle of sesame seeds, toasted peanuts and a generous handful of sprouts. Add some Korean ribs for a meat option.
Korean Ribs
4 pounds of Korean ribs
Marinade
2 cups light soya sauce
1 cup white sugar
1 cup sambal oelek chili-garlic sauce
Combine the marinade ingredients in a small pot. Mix over low heat until the sugar dissolves. Pour over the ribs and leave to marinate for 12-24 hours.
Oven: Remove the ribs from the marinade and bake on a lined baking sheet for 25 minutes at 350°F. Turn ribs half way through the cooking.
Grill: Remove the ribs from the marinade and bake on a lined baking sheet for 20 minutes in a 350°F oven, turning ribs half way through cooking process.
Tranfer ribs to a heated grill and grill for 2-3 minutes per side.
Ribs can be prepared a day ahead and reheated.
