If you like noodles, definitely save it! One big bowl of soup, 6 kinds of noodles
There are days when you hesitate to pour the broth even after taking out the noodles and mixing them. The meal can vary depending on the seasoning. When you think of the broth and want to eat it with kimchi and gochujang (Korean red chili paste) for a tangy taste, or with soy sauce and sesame seeds for a savory flavor, you should boil mackerel noodles or egg udon. Cook the noodles last, and prepare the toppings and broth first. It is important in general not to wait for the cooked noodles too long. Below are the servings for two per menu. T is 15ml,
Even after taking out the towel
Should I add the vinegar liquid?
There are days when you have to think for a while.
A meal varies depending on the marinade.
With kimchi and gochujang (Korean red chili paste) sourly,
Eat it with soy sauce and sesame seeds for a savory taste.
On the day I think of soup
Boil anchovy noodles or egg udon.
The noodles are cooked at the very end.
Please prepare the garnish and broth first.
Don't make the cooked side wait too long.
It is important that it is not common.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Anchovy banquet noodles
02. Kimchi Bibimbuk Noodle Soup
03. Toasty sesame noodle soup
04. Ongguksu with kimchi on top
05. Sesame seed-rich soy sauce bibimbap noodles
06. Udon with eggs cracked and boiled
01. Anchovy banquet noodles
About 25 minutes · Prepare broth separately
Ingredients · 2 servings
Rice noodles 200g, zucchini 80g, carrot 40g
Shiitake mushrooms 30g, 1 egg, 15g scallions
Kim 1/2 page
spice
Prepared anchovy stock 1L, from Korean soup soy sauce 2t
2t of cooking oil, starting with 2 pinches of salt
2L water for boiling noodles
How to make it
1. Slice the pumpkin, carrot, and shiitake mushrooms thinly.
Slice it. Put 1t of oil on the fan.
Cook the vegetables on medium heat for 1~2 minutes each.
Stir-fry with a pinch of salt.
2. Beat the eggs and pour the remaining oil into them.
Spread thinly on the fan. Cooked slices from front to back.
Chill it down, slice it, and chop the scallions finely.
3. Add Korean soup soy sauce and scallions to the broth
Boil it. Taste it and add salt gradually.
After that, leave it warm at low heat.
4. Put the soba noodles into boiling water and the product
Boil according to the indicated time. Rinse with cold water.
Drain the moisture and put it into a bowl.
5. Pour a little hot broth and pour it out
Heat the noodles. Pour the broth generously again and stir-fry.
Please top with vegetables and egg strips, and finely chopped seaweed.
On the noodles rinsed in cold water
After boiling the hot broth once
It gets lukewarm from the first spoon
It can be reduced.
02. Kimchi Bibimbuk Noodle Soup
About 15 minutes · Boil eggs separately
Ingredients · 2 servings
Glass noodles 200g, fresh kimchi 150g
Cucumber 100g, 2 hard-boiled eggs
spice
gochujang (Korean red chili paste) 2T, Kimchi soup 2T, water 2T
Sugar 2t, minced garlic 1/2t
sesame oil 2t, salt 1t
2L water for boiling noodles
How to make it
1. Chop the kimchi finely and slice the cucumber thinly.
Slice the vegetables. Kimchi with gochujang (Korean red chili paste), kimchi broth,
Mix water, sugar, garlic, sesame oil.
2. When the water boils, spread the soba noodles and put them in and lightly
Boil it. Cook it according to the product labeling time and one sheet of noodles.
Eat the thread to check if it has no solid heart.
3. Rinse the noodles thoroughly in cold water
Please squeeze the water out with a strainer. The noodles are
If it gets cold, mix it with kimchi seasoning and rice.
4. Divide into bowls and with cucumber
Top with half-cooked eggs.
Sprinkle the liver juice and eat immediately.
If the kimchi is sour or very sour
Please put in gochujang (Korean red chili paste) first.
After rinsing the noodles, you need to drain the water well.
The seasoning doesn't taste bland.
03. Toasty sesame noodle soup
About 20 minutes · Prepare broth separately
Ingredients · 2 servings
Fresh knife noodles 250g, zucchini 80g
Onions 50g, carrots 30g
Hair removal sesame seed powder 40g
spice
Prepared anchovy stock 1L, minced garlic 1t
Korean soup soy sauce From 2t, sesame oil 1t, a little salt
How to make it
1. Slice the zucchini, onion, and carrot thinly.
Pre-add sesame powder to 150ml of broth.
Please stir it to break it up so it doesn't form lumps.
2. The remaining broth in the pot and
Put the vegetables in and boil. When it boils
Pour the sesame water and mix well.
3. Lightly whisk in the outer powder of the kalguksu.
Product that doesn't stick to the floor from the middle flame
Please cook it for about 5~7 minutes according to the display time.
4. If the noodles lose their hard core, garlic and
Put Korean soup soy sauce. Boil it again.
After seasoning with salt, wrap sesame oil.
If it's too hot, please add a little more hot water.
When sesame powder is added
The broth becomes easily thick.
After putting the cloth in, up to the floor
Please stir occasionally with a spatula.
04. Ongguksu with kimchi on top
About 15 minutes · Prepare broth separately
Ingredients · 2 servings
Glass noodles 200g, fresh kimchi 120g
Scallions 15g, seaweed 1/2 sheet
spice
Prepared anchovy stock 1L, gochujang (Korean red chili paste) 1T
Honey 1t, sesame oil 1t, liver juice 1t
Korean soup soy sauce From 1t, 2L of water for boiling noodles
How to make it
1. Chop the kimchi finely and cut the scallions
Slice it fresh. With gochujang (Korean red chili paste), honey, in kimchi,
sesame oil, mixes side parts to make a command.
2. Boil anchovy broth and Korean soup soy sauce
Put it in a little. It will go with kimchi topping.
Since it's a soup, please make the broth not too spicy.
3. The rice noodles are cooked in boiling water according to the product expiration time.
Boil it. Rinse it in cold water to drain the water, then boil it in hot water.
Pour a little broth and take it out to warm up the noodles.
4. Put the noodles and hot broth in a bowl.
Put on top of the seasoned kimchi and kimchi
If you sprinkle salt on the liver, it's complete.
Put it in the kimchi broth
It's not the way of boiling for a long time.
Top the seasoned kimchi at the end.
Eat it slowly as you loosen it.
05. Sesame seed-rich soy sauce bibimbap noodles
About 15 minutes
Ingredients · 2 servings
Rice vermicelli 200g, cucumber 80g
spice
Soy sauce 2T, sugar 2t, sesame oil 2t
Peony tea 1t, minced garlic 1/2t
1T sesame seeds, 1T water, 2L water for boiling noodles
How to make it
1. Soy sauce, sugar, jujube syrup, garlic,
Mix the water to dissolve the sugar. sesame oil and soy sauce.
Mix the sesame seeds and thinly slice the cucumber.
2. Put the somiyeon into boiling water and put it on the product label.
Live according to the time. Stick to it in the middle.
Do not do so and rinse the cooked side with cold water.
3. On the surface that has been thoroughly dried of moisture
Mix it with half of the seasoning.
Please add the rest little by little while tasting.
4. Top with cucumber slices and lightly stir with chopsticks.
Mix it. The soy sauce marinade will pool below.
Please stir it again to prevent it from sticking.
If you put all the soy sauce at once
It's hard to change.
First, take a bite of the noodles
It's easier to add the remaining seasoning.
06. Udon with eggs cracked and boiled
About 15 minutes · Prepare broth separately
Ingredients · 2 servings
Udong noodles 400g, 2 eggs, 30g scallions
spice
Prepared anchovy and dashi broth 800ml
Korean soup soy sauce From 2t, from a pinch of salt
A little pepper
How to make it
1. The white part and the green part of scallions
Cut it into pieces. Crack the eggs.
Mix the green part of the scallions.
2. Put the broth and the white part of the green onions into the pot.
Cook it. We'll first go to the soft version with Korean soup soy sauce.
3. Put udon noodles in and force them with chopsticks
Don't tear it, gently peel it off. Product label
Boil according to the time and cook the noodles until they are cooked all the way through.
4. Pour the egg white thinly
If the edges are soft, it will feel soft.
Cook until completely cooked without running egg water for 1~2 minutes.
Boil it for longer and finish with salt and pepper.
Eggs are cooked after the noodles are softened.
Please put it in. While loosening the noodles
Even the egg breaking into pieces well
It can be reduced.
After setting up the table for noodles
The order of boiling the noodles is convenient.
Take out the seasoning bowl and chopsticks too.
Please put the noodles in boiling water.
Do you like clear broth today?
Do you like spicy bibimbap seasoning?
Even the same rice noodles are adjusted to your taste that day.
It's good to eat one bowl at a time.
#Noodle dishes #Noodle recipes
#Party Noodle #Kimchi Bibimbuk Noodle
#Sesame Knife Noodle #Kimchi On Noodle
#Soy Sauce Bibimbuk Noodle #Egg Udon
#Rice noodle dishes #Noodle dishes
#OneDishMeal #LunchMenu
#Home-cooked meal menu #One recipe
#One meal workshop