Lee Yeon-bok's Paljin Tangmyeon

Name: Lee Yeon-bok's Paljin Tangmyeon
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: beef (as needed); chicken breast (as needed); scallop (as needed); shrimp (as needed); napa cabbage heart (as needed); green onion (as needed); assorted vegetables from the fridge (as needed); 1 egg; 2 tbsp starch; chili oil (a little); cooking oil (a little); soy sauce for soup (a little); oyster sauce (generously); chicken stock (a little); Chinese-style noodles (or kalguksu noodles) for 2 servings; water (as needed)

A nourishing noodle dish loaded with generous meats, fresh seafood, and vegetables, highlighting deep umami and the rich, hearty flavors characteristic of Chinese cuisine.

🙋 Recommended for

⭐ Those who want to try making a premium noodle dish with the deep, rich broth of a professional Chinese restaurant at home.
⭐ Those looking for a lavish, hearty dish suitable for entertaining guests or as a nourishing family meal.

30 min Difficulty Hard Noodles & bunsik

Main ingredients 🥩

beefchicken breastscallopshrimpnapa cabbage heartgreen onionassorted vegetableseggstarchchili oilsoy sauce for soupoyster saucechicken stocknoodles

Tags 🏷️

Chinese noodle dish Premium Chinese Nourishing food Gourmet dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

beef (as needed)
chicken breast (as needed)
scallop (as needed)
shrimp (as needed)
napa cabbage heart (as needed)
green onion (as needed)
assorted vegetables from the fridge (as needed)
1 egg
2 tbsp starch
chili oil (a little)
cooking oil (a little)
soy sauce for soup (a little)
oyster sauce (generously)
chicken stock (a little)
Chinese-style noodles (or kalguksu noodles) for 2 servings
water (as needed)

Recipe 🍳

Slice the beef and chicken breast thinly against the grain. Also thinly slice the scallops, napa cabbage, and other vegetables into bite-sized pieces. Separate into meat group and seafood/vegetable group.
Add 2 tbsp starch and egg wash to the sliced beef and chicken breast. Knead well to coat the meat surfaces with a thin starch batter.
Heat plenty of oil in a pan. Add the starch-coated meats and stir gently to prevent clumping, cooking until tender (the 'hwa' technique). Then drain the oil.
Blanch the seafood (scallops) and firm vegetables briefly in boiling water, then drain to remove moisture.
In a pan, combine chili oil and cooking oil. Add green onion to infuse flavor, then stir-fry the blanched vegetables. Add a splash of soy sauce to enhance the aroma.
Add the cooked meats and blanched seafood to the pan. Pour in plenty of water and bring to a boil.
Season with oyster sauce and chicken stock for deep flavor. While boiling, add a starch slurry to thicken the broth to a rich, saucy consistency. (Add the shrimp at this point since they cook quickly.)
In a separate pot, boil water and add a small amount of chicken stock and oyster sauce to create a clean base broth to pour over the noodles.
Place the cooked noodles in a bowl. Pour the clean base broth over the noodles, then generously top with the thickened Paljin Tang sauce.

Thinly slice meat, seafood, and vegetables into bite-sized pieces.
Coat meat with starch and egg wash, then gently cook in oil and drain.
Blanch seafood and vegetables in boiling water.
Stir-fry vegetables, meat, and seafood in scallion oil. Season with water, oyster sauce, and chicken stock. Thicken with starch slurry.
Place noodles and clear broth in a bowl. Top generously with thickened Paljin Tang sauce.

Cooking tips 💡

Use the Chinese 'hwa' technique of coating meat with starch and egg, then stirring gently in low-temperature oil. This ensures the chicken breast and beef are extremely tender, not dry.
Make the Paljin Tang sauce thick and rich so that when you pick up the noodles, the sauce clings to them, allowing you to fully experience the deep flavor.

Shop ingredients on Coupang(Ad)

beef chicken breast scallop shrimp napa cabbage heart green onion assorted vegetables egg starch chili oil soy sauce for soup oyster sauce chicken stock noodles

YouTube

Ttukdak Hyung's Shrimp Wonton Noodles

A savory shrimp wonton noodle soup made by boiling shrimp and pork-filled dumplings with egg noodles.

65minNormalNoodles & bunsik

shrimpporkgreen oniongingeroyster sauce

noodle dishquick cooking

YouTube

Ttukdak Hyung's Uyuktangmyeon

A highly addictive Taiwanese-style beef noodle soup made by simmering beef brisket and tendon with a variety of spices and doubanjiang sauce.

130minNormalNoodles & bunsik

Green onionGingerGarlicVietnamese chiliStar anise

Exotic flavorSoup dishHangover remedy

YouTube

Seungwoo Dad's Super Simple Shrimp Wonton Noodles

A unique wonton noodle soup made by dropping store-bought dumpling wrappers and shrimp dumpling mixture directly into chicken stock, ready in just 5 minutes.

10minEasyNoodles & bunsik

shrimpfrying mix powdereggdumpling wrapperschicken stock

Soup dishUnique dishSteaming hot