David Chang Makes Korean Sweet & Spicy Cold Noodles

I like to eat this chilled. You can eat it hot, no problem, like the other momofuku noodles. The noodles I'm going to make you today are going to be variations on some classic Korean noodle dishes. Is it traditional? Absolutely not. I'm not claiming it to be traditional. But is it going to be delicious? Absolutely. That I can guarantee. This flavor might be familiar as bibim naengmyeon or bibim guksu or the sauce you might get on bibimbap. Probably some of the most famous Korean dishes. The spicy heat balanced with sweetness. Literally, like the definition of sweet and spicy is central to my cuisine and the cuisine we make throughout almost all the restaurants at Momofuku. This isn't going to be bibim naengmyeon. It is going to be based on the true story of bibim naengmyeon slash guksu. Cucumbers are used quite a bit. All variations of cucumbers in Korean cuisine. It's called oi. And you see it as a kimchi, lightly sliced. Every way you can cook or eat a pickle, I feel that the Koreans do so, except in sandwiches. That's gross. Also, you know what's gross? Cucumber in your gin and tonic. I don't want that. If I was going to cook the carrots, I would probably not peel them. I'm not into peeling But there's gochujang basically flavors in this package. I'm going to add just a little bit more sweetness. You don't have to, but I definitely have a sweet tooth when it comes to toasted sesame oil. Soy sauce. Then I'm going to add a little ice. If I had fresh pears, I would add this instead. But I like apple juice. I'm going to add a little bit of the oil from some chili crunch. I'm sure you're watching. Oh, that looks pretty curious. That looks interesting. You're right. It's going to taste delicious. That I promise you. I have an ice bath ready to go. In our refrigerator, we had perilla leaf, sesame leaf. This is also a very classic flavor. It is probably not everyone's cup of tea. It is fuerte for sure. It's tougher than shiso. It does all the cooler things that shiso can't do. If you don't have this, you'll be fine. If I had perilla seed oil, I probably would add some of that. In fact, I think I do, but it's not close to me, so I'm not going to use it. That's what we call arm's reach cooking. With these noodles, because they're not fried, not that I have anything against fried noodles, which most instant noodles are fried. Even the ones that look like our noodles that claim to sell instant noodles, they're fried. Let me assure you, they're definitely fried. I love them. They have a specific taste, but I think the reason one of the ... I love fried noodles. Trust me, I grew up eating fried noodles. Maybe we'll come out with a fried noodle, but because it is air dried, it takes a little bit longer to cook. That's really good. The reason I put ice cubes in this, I want ice cubes in my noodles as well. traditional, but is it going to be delicious? Absolutely. That I can guarantee.