Main ingredients 🥩
noodlesgreen chili peppersseaweed flakeseggsoy sauceminced garlicvinegartuna saucechili powdersesame oil
Jung Ho-young's Spicy Soy Sauce Bibimbap Noodles
A simple yet delicious cold noodle dish featuring a savory-sweet soy sauce marinade, fiery heat from green chili peppers, and a rich, creamy richness from egg yolk.
🙋 Recommended for
- ⭐ People who want a fast, tasty meal without complicated cooking
- ⭐ Those seeking a spicy, addictive twist on regular soy sauce noodles instead of the ordinary
Ingredients needed 🛒2 servings
- noodles 200g
- green chili peppers 2
- seaweed flakes to taste
- egg yolk 1
- soy sauce 3 tablespoons
- sugar 1 tablespoon
- minced garlic 1 tablespoon
- vinegar 1 tablespoon
- tuna sauce 1 tablespoon
- chili powder 1 tablespoon
- sesame oil 1 tablespoon
- black pepper to taste
- sesame seeds to taste
Recipe 🍳
- In a bowl, combine soy sauce 3 tablespoons, sugar 1 tablespoon, minced garlic 1 tablespoon, vinegar 1 tablespoon, tuna sauce 1 tablespoon, chili powder 1 tablespoon, sesame oil 1 tablespoon, and a pinch of black pepper. Mix well to make the dressing.
- Prepare the green chili peppers by finely chopping them for garnish.
- Boil the noodles in water until firm and chewy. Rinse thoroughly under cold water to remove all starch, then squeeze out excess moisture.
- Place the cooked noodles into a serving bowl and evenly pour the prepared dressing over them.
- Top with the chopped green chili peppers, seaweed flakes, egg yolk, and sprinkle sesame seeds on top to finish.
- Mix all the dressing ingredients according to measure and set aside. Chop the green chili peppers for topping.
- Cook the noodles, rinse under cold water to remove starch, and drain well.
- Place noodles in a bowl, add the dressing and toppings to complete.
Cooking tips 💡
- After boiling the noodles, rinse them vigorously under cold water to remove all flour residue—this prevents the noodles from sticking together and keeps them firm and chewy.
- Adjust the amount of green chili peppers based on your preferred level of spiciness.
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