STEP 1/11
In the pan, stir-fry Gapyeong pine nuts until golden brown. If you cook it on high heat, it will burn, so stir-fry it on medium heat
STEP 2/11
It's really cool that oil comes out of pine nuts, which have long been called an eternal food, so it seems good to eat a lot of pine nuts that are good for the body. It's important to stir-fry them so that they don't burn
STEP 3/11
Put 70g of roasted pine nuts and 1 1/4 cups of bottled water in a blender and grind finely. Look at the concentration of ground pine nuts and add water if it is too thick. Store well ground pine nuts in the refrigerator
STEP 4/11
Stir-fry zucchini and carrots for garnish in the pan. If you season them with salt, the color is prettier and the seasoning is good
STEP 5/11
When water boils in the pot
STEP 6/11
I put in kalguksu and cook it, but I don't have kalguksu at home, so I'll replace it
STEP 7/11
If it's cooked well, take a cold shower
STEP 8/11
Keep noodles firm by soaking in ice water
STEP 9/11
Put the noodles in a bowl
STEP 10/11
Pour in the freshly stored pine nut noodles broth
STEP 11/11
If you put a garnish on it, the delicious rice bless oil is finished with flat pine nut noodles (seasoned salt to taste right before eating)