STEP 1/5
I'll prepare it first. Wash the salted seaweed several times by soaking it in water.
Blanch slightly in boiling water with vinegar, soak in cold water, and drain.
STEP 3/5
Rinse the boiled noodles in cold water to increase the elasticity.
Drain well at the bottom of the bowl and lay the noodles.
Mix soy sauce, sesame oil, and sugar well in the noodles.
STEP 4/5
I put pollack roe, kkosiraegi, and fried eggs that were peeled with garnish.
Lastly, sprinkle sesame salt, Jannpa garnish, and ddangcho to complete the Kkosiraegi pollack roe bibimmyeon recipe.
STEP 5/5
Pop the yolk and mix it well.
Use chopsticks to separate seaweed~~
It went really well with the sour radish kimchi~
The rich savory taste of the yolk, sesame oil scent, and salty soy sauce base make it taste good.
We often make it because it's good to eat a bowl of slurping food.