Return To Korea Town; Bibim-Pap. The Mystery Continues.

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   ["Start a large pot of water boiling for your won ton pappardelle", "Wash and then blanch spinach for no more than a minute. Drain and dry in paper towel. Chop.", "Take your won ton wrappers out and carefully separate. Roll them loosely and then using a sharp knife cut across the roll so that you have pappardelle that are about 1 inch in width. It's a broad noodle.", "In a wok or cast iron pan heat up the peanut oil and chile oil. Saute the carrots and garlic but don't allow to burn.", "Add the tofu cubes and stir together along with the gochujang.", "Add some gochugaru to taste along with the sesame seeds.", "Add the chopped spinach and a good splash of soy sauce.", "Meanwhile---yes, here comes the dreaded ""meanwhile"" step---warm your bowls and poach the eggs according to your preferred method.", "Add the pappardelle to your now boiling water. They will cook up in about one minute.", "Spoon out the spinach and tofu mix into bowls and add drained noodles. Everything should be hot. Top each bowl with a poached egg. Each diner then stirs the egg into their own portion.", "*Note to cook gochujang can be hard to find; essentially it's a soy bean paste cranked up with hot pepper. As per instructions, sambal can be substituted. There are other Chinese style pepper garlic mixtures as well.", "**Gochugaru is even harder to find if you are not hanging out with Koreans. It has a wonderful fragrance. I was delighted when I first opened a package sent to me by a Korean friend."]

* Per serving · 4 servings · Values may vary.