Empty My Fridge
BIBIMMYEON EASY Korean Noodles Recipe 2 Ways
Ingredients
- Potato starch6 oz
- Beef · thinly sliced4 oz
- Carrot · julienned1
- Onion · thinly sliced½
- Spinach3 oz
- Scallion · chopped2
- Egg2
- Garlic · minced2 cloves
- Soy sauce2 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
- Vegetable oil1 tbsp
- Sesame seed1 tsp
- Apple cider vinegar5 tbsp
- Black pepper0.13 tsp
- Salt¼ tsp
- Gochujang · paste3 tbsp
- Chili flake · flakes½ tsp
- Cucumber1
- Chili pepper1
Instructions
- Combine all the sauce ingredients in a large mixing bowl.
- Cook the noodles in boiling water per the package directions. Add 1/4 cup cold water each time the water boils hard, about 3 times. Drain, rinse under cold running water while rubbing to remove excess starch, and drain well.
- Add the noodles to the sauce and mix well with your hands. Serve in a bowl topped with julienned cucumber, a medium boiled egg and crushed sesame seeds.
- Trim the enoki mushrooms and separate them into smaller bundles.
- Mix the soy sauce, gochugaru, sesame oil, garlic, sugar and water in a bowl.
- Heat the sauce in a pan, add the enoki and cook for 2 to 3 minutes until tender.
- Garnish with green onions and sesame seeds. Serve warm or at room temperature.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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