Why is this good? Perilla oil buckwheat noodles recipe cooking P
I thought dongchimi makguksu was the best, but why is perilla oil soy sauce bibim makguksu so delicious without soup? My dad saw me somewhere and said let's buy perilla oil and eat it. I bought a bottle of perilla oil at a very high price at a market oil store. It's expensive because it's salty with domestic perilla seeds. It's a taste that makes me think of perilla oil makguksu full of perilla oil.
1 serving
Within 30 minutes
배고픈엄마
Ingredients
  • buckwheat noodles
    300g
  • Soy sauce
    3TS
  • perilla oil
    4~5TS
  • crushed garlic
    1/4TS
  • seasoned laver
    5piece
  • Sesame
Cooking Steps
STEP 1/7
In a large bowl, mix 4-5 tablespoons of perilla oil, 3 tablespoons of soy sauce, and 1/4 tablespoons of minced garlic evenly.
STEP 2/7
Prepare 5 pieces of seasoned dried laver by cutting it into thin pieces with scissors. I liked the one with a lot of seasoned .
STEP 3/7
Put 300g of buckwheat noodles in boiling water.Then bring to a boil, stirring so that the noodles do not stick to the bottom of the pot.
STEP 4/7
When the water boils up, pour a cup of cold water to calm the boiling water. When the water boils again, pour a cup of cold water to calm it down. When the water boils again, pour a cup of cold water to calm it down. Pour cold water three times in total. And when the water boils again...
STEP 5/7
Pour all the noodles into the sieve, cool it down in cold water, rub it with your hands, and squeeze the water.
STEP 6/7
And put the noodles in the prepared seasoning and mix them evenly.
STEP 7/7
Place seasoned noodles on a plate.Add the seasoned laver you prepared, grind the sesame seeds, and mix them evenly.
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