Clear noodles made from Korean radish (Tangpyeongchae).
Mixing & Dressing⏱ 15min👥 4 servings
Ingredients
- 400g of clear jelly noodles (made from mung bean starch).
- 10 stalks of chives.
- A small amount of seasoned seaweed snacks.
- 2 eggs (for making yolk-only omelets).
- 2 tablespoons of sesame oil.
- 2 teaspoons of salt.
- 1 tablespoon of sesame seeds (roasted and ground).
Instructions
1
Cut the clear jelly (cheongpo muk) into elongated strips that are less than 1 cm thick.
2
Blanch the konjac in boiling water until it becomes translucent, then rinse it with cold water and drain thoroughly.
3
Chop the chives into pieces about 3-4 cm long. Separately, whisk only the egg yolks and make a thin omelet, then finely chop it.
4
First, season the Korean radish with sesame oil and salt. Then, stuff the seasoned radish into the cheeks of the beef.
5
Finely chopped seasoned seaweed (gim), chives, and ground sesame seeds are gently mixed into the Korean radish.
6
Place the dish in a bowl and garnish with thinly sliced egg crepes (jidan).