STEP 2/5
I blanched the konjac noodles in boiling water. If you add vinegar at this time, the alkaline konjac is neutralized with acidic vinegar, and the unique smell of konjacmyeon disappears. I washed the konjac noodles that I boiled once more and cooled them down.
STEP 5/5
Hmm... Why is there so much water? I did it, but I guess the konjac noodles didn't get too wet.LOL
It's bibimmyeon but... But it's so good!! There are a lot of liquid ingredients like plum juice and starch syrup in my sauce... LOL You can also add ingredients that eat a lot of water, such as red pepper powder or sugar. It's delicious and nice to eat like this.