Main ingredients 🥩
noodlesseasoned soy sauceplum syrupperilla oilsesame oilpeanut buttercucumbergim
Lee Yeon-bok's Peanut Butter Perilla Oil Noodles
A super simple summer bibim guksu that maximizes flavor by adding a spoonful of peanut butter to savory perilla oil noodles.
🙋 Recommended for
- ⭐ Those who want to whip up a unique and savory noodle dish in 10 minutes on a summer day with no appetite.
- ⭐ Those who want to try a fusion bibim guksu with an interesting combination that deepens the nutty flavor.
Ingredients needed 🛒1 servings
- Egg noodles (or somyeon, buckwheat noodles) 130g
- Matganjang (seasoned soy sauce) 2 tbsp
- Maesilcheong (plum syrup) 1 tbsp
- Perilla oil 3 tbsp
- Sesame oil 1 tbsp
- Peanut butter 1 tbsp
- Cucumber, a little
- Seasoned gim (dried seaweed) 1 pack
Recipe 🍳
- Boil 130g of noodles in boiling water for about 2-3 minutes until cooked.
- While the noodles cook, combine 2 tbsp matganjang, 1 tbsp maesilcheong, 3 tbsp perilla oil, 1 tbsp sesame oil, and 1 tbsp peanut butter in a large bowl.
- Stir the sauce well until the peanut butter is completely dissolved and no lumps remain, so it doesn't separate.
- Julienne a small amount of cucumber for garnish.
- Drain the cooked noodles, rinse under cold water, and drain thoroughly.
- Add the drained noodles to the sauce bowl and toss until evenly coated.
- Serve the mixed noodles in a bowl, topped with julienned cucumber and seasoned gim cut into small strips with scissors.
- Boil the noodles, rinse in cold water, and drain.
- Mix soy sauce, plum syrup, perilla oil, sesame oil, and peanut butter in a bowl until smooth.
- Add the drained noodles to the sauce and toss well.
- Top with julienned cucumber and seasoned gim.
Cooking tips 💡
- Make sure the peanut butter is fully incorporated into the sauce before adding the noodles to prevent clumping.
- Besides somyeon, egg noodles, buckwheat noodles, or Chinese noodles all work well with this sauce.
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