STEP 1/9
1/3 red pepper powder, 3 red pepper paste, 2 oligosaccharides, 3 vinegar, 1 plum extract, plenty of sesame seeds
STEP 2/9
I made the jjolmyeon sauce like this. Sweet and sour ^^ If you ask how many servings... It's 150 grams of cotton. I think it's about one serving.
STEP 3/9
For the crunchy texture, I boiled thick bean sprouts and boiled an egg on the side.
STEP 4/9
If you doze off, tear off the strands and prepare it. That way, it doesn't stick together when it's boiled. Jjolmyeon needs to be boiled quickly, so put it in boiling water for 3 minutes!!! Three minutes. I eat jjolmyeon because it's round and chewy, but it shouldn't spread too much.
STEP 5/9
After it boils, put it in cold water and rinse it. Like washing laundry with two hands....^^
STEP 6/9
Shake off the water.
STEP 7/9
Slice cabbage, cucumber, carrot, and lettuce, and prepare boiled bean sprouts and eggs.
STEP 8/9
My tip is to add a tablespoon of perilla oil to the noodles and coat them.
You can add sesame oil, but it fell off.
STEP 9/9
Put vegetables and eggs on the noodles and put the sauce. And I put perilla oil on it.