Man is it ever hot – we just moved from LA to Washington D.C. and the weather has totally changed how I want to cook – and eat! There is a grill outside that I have been using so the apartment doesn’t see the A/C combat the oven – though standing outside in the heat for a spell can be pretty uncomfortable as well – le sigh. I do love this dish though.
Somen noodles are stupid-easy – one to three minutes in the boil, quick drain and shock, couple ‘cubes to keep ’em cold and slippery and next thing you know it’s dinner. Think of them like angel hair pasta served cold. Often seen with greens and topped with veggies, sliced meat, you name it!
I’ve been enjoying the grilled corn on this dish. I rub some butter and shake some seasoning on it before I wrap them up, after soaking in water for a spell and finally wrapping it in aluminum foil. . This way them steam a little and as the meat is finishing I pull off the foil and get some grill lines on there.
For the marinade:
- 1/4 cup Soy Sauce
- 1 Tbsp honey or other sweetener
- squirt tomato paste
- 1 tsp bouillon – beef, chicken, veggie
- 2 oz beer – a dark and stormy stout or strong and hoppy pale
- 1 tsp gochuchang (optional)
Blend all the ingredients together with a fork and add to a bag full of chicken or other meat. Squeeze all the air out of it and give it a jostle every half hour or so. I like to use pricey components in my marinades, and have found that using a zip-lock baggies is more efficient than submersion in a large volume.
Pork, beef tenderloin, many cuts work here, you just may wish to adjust the amount of time yo let it sit – the tougher the cut, the longer you want the salt, enzymes and flavors to mingle. Two hours for smaller pieces, boned chicken thighs or smaller – four hours plus for full strips of meat, flap meat, etc. – ribs marinated overnight will get you tender results on the grill.
Boil plenty of water for the somen noodles. Have a cold water bath prepared before you begin, this way you aren’t rushing when the timer goes off. Ice in the bath and ice to keep the noodles cold while you prepare the rest of the meal is crucial.
I like to shred spinach, maybe with some added slices of mint leaves can be refreshing, but bagged lettuce of your choice will work. Pickled veggies, sliced carrots, fried onions, all sorts of different combos could rock this dish.