Simple dish~ Delicious skewered pollack roe bibimmyeon recipe
I'm getting hairy as a dish using salted pollack left in the refrigerator after making vegetables. Today, it's a bibim ramen recipe that's easy to make. Neat and savory taste is good to eat as a delicacy. Let me introduce you to the recipe for Kkosiraegi pollack roe bibimmyeon
2 serving
Within 10 minutes
시드님
Ingredients
  • Ramen noodles
    2ea
  • pollack roe
    1piece
  • egg
    2piece
  • Squirtle
    1handful
  • Scallions
    2T
  • Cheongyang red pepper
    1T
  • Soy sauce
    2T
  • Sugar
    1T
  • Sesame oil
    1T
  • sesame salt
    1/2T
Cooking Steps
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 2/5
I cooked 2 ramen and 2 half-cooked egg fries.
If you don't have ramen, you can replace it with noodles.
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.
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