STEP 1/8
[Perilla leaf pesto] Put perilla leaves, garlic, pine nuts, and olive oil in a blender and grind them.
STEP 2/8
Add Parmesan cheese powder and anchovy sauce and mix.
STEP 3/8
[Pesto naengmyeon pasta] Slice perilla leaves and bacon thinly.
STEP 4/8
Put cooking oil and olive oil in a heated pan and stir-fry bacon like frying, then add pepperoncino.
STEP 5/8
When bacon is fried enough, remove it and add red pepper powder to make chili oil.
STEP 6/8
Boil pasta noodles in boiling water for 7 minutes, rinse in cold water, and cool.
STEP 7/8
Add perilla oil and salt to the cooled noodles and mix.
STEP 8/8
Place noodles in a bowl and put sliced perilla leaves, perilla leaf pesto, chili oil, bacon, and egg yolk on top to complete.