Delicious perilla oil noodles.
Porridge & NoodlesIngredients
- 2 servings of somyeon noodles (approximately the size of 2 "dongjeon" pancakes).
- 3 tablespoons of perilla oil.
- 5 tablespoons of "Matnani" (meat marinade - soy sauce based).
- 4 sheets of roasted seaweed.
- Half a cucumber.
- Shredded kimchi (2-3 sheets), rinsed in water.
- 1/3 bunch of green onions (white part).
- One boiled egg.
Instructions
Place the roasted seaweed sheets in a plastic bag, seal the opening, and then crush them with your hands to create seaweed powder.
Chop the green onions finely, and prepare the kimchi by rinsing it and slicing the cucumber into thin strips.
Add the thin noodles to boiling water. Each time the water comes back to a boil, add 1/3 cup of cold water and repeat this process three times to cook the noodles.
To prepare the noodles, rub them vigorously with your hands in cold water to completely remove the excess starch, then drain the water.
First, add 3 tablespoons of perilla oil to the noodles and toss thoroughly to coat them evenly.
Add 5 tablespoons of the seasoning sauce and mix well to adjust the flavor.
Top with the prepared garnishes (cucumber, scallions, kimchi, seaweed powder, and egg) and serve with Korean radish.