STEP 1/13
Red pepper powder, red pepper paste, and vinegar
the same proportion
(4 Tbsp each)
STEP 2/13
sugar, soy sauce, and plum juice
(3 Tbsp each)
STEP 3/13
Add a little bit of cooking wine to add more flavor
Add cider to make the sauce thinner
STEP 4/13
If you crush the sesame seeds with your hands
be more savory
Add minced garlic
STEP 5/13
I'll taste it and it'll suit my taste
Add soy sauce, plum extract, and vinegar
STEP 6/13
Boil the bean sprouts
Slice the other vegetables thinly
Cabbage and carrots are used to peel potatoes
If you slice it thinly with a filler
It's comfortable because you can shred it very thinly
STEP 7/13
Take as much jjolmyeon as you can eat
After loosening the strands, boil it
STEP 8/13
Boil it so that it doesn't get soggy
Put the noodles in boiling water
Stir well and boil for about 4 minutes
Add a tablespoon of cooking oil and boil it!
STEP 9/13
the cotton was coated with oil
It doesn't spread well and the chewy texture lasts a long time
Rinse it well in cold water
STEP 10/13
I boiled it with cooking oil
It's glossy even if you rinse it in water
The firmness of the noodles certainly lasts a long time
STEP 11/13
Put the noodles in a bowl and use sesame oil
Season slightly and place vegetables on top
STEP 12/13
I always have time to take pictures
Noodles often swell when you eat them
So the know-how I got is
Boil the noodles in cooking oil or olive oil and rinse them in cold water
Put sesame oil around it and mix it first
STEP 13/13
Noodles don't get soggy quickly
I was able to enjoy the last bite
The sweet and sour sauce
It's so delicious that not only jjolmyeon
It's good to use for bibim-guksu^^
I'll make it big enough
It's refrigerated and jjolmyeon
It's easy to mix noodles