Yeolmu Bibim-guksu. Noodles that you eat in the summer
I recently received a letter of young radish kimchi from my mother-in-law. When it's cooked deliciously, I was thinking about making Yeolmu Bibim Noodles, but I was almost done eating, and I boiled the noodles during the day thinking that today is the day. I bought a cold noodle broth and left it open in the freezer, but I don't have cucumbers, so I'll pass. ^^
3 serving
Within 30 minutes
바겨사
Ingredients
  • small noodles
    3serving
  • Cold Noodles Soup
  • young radish kimchi
  • Eggs
  • Sesame oil
  • Sesame
  • a real wave
    2T
  • Red pepper powder
    1T
  • Soy sauce
    2T
  • Sugar
    3T
  • Oligosaccharide
    1T
  • Vinegar
    3T
Cooking Steps
STEP 1/8
I added 2T of red pepper paste, 1T of red pepper powder, 2T of soy sauce, 1T of oligosaccharide, 3T of sugar, and 3T of vinegar to suit my taste. So it can be a little sweet, so control the sweetness
STEP 2/8
I boiled the eggs half-cooked for 13 minutes. It's half-cooked, so you need to cut it with thread rather than a knife to cut it neatly
STEP 3/8
Boil the noodles, rinse them in cold water, and drain them
STEP 4/8
The sauce was perfect for 3 servings of noodles. I put in a little bit just in case, but it fits perfectly when I put all of it in
STEP 5/8
I cut young radish kimchi with scissors. That way, it's easier to mix it and eat it
STEP 6/8
Add sesame oil and sesame seeds. Yeolmu Bibim-guksu is delicious even if you eat it up to here
STEP 7/8
The cold noodle broth was left open in the freezer, so I took it out and melted it to the point of thin ice. When I took it out while preparing the ingredients, it melted to a certain extent when I ate it.
STEP 8/8
I put young radish bibim noodles in a bowl and put cold noodle broth, soft-boiled eggs, and green onions
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