Shin Dong-min's Sesame Bibimbap Soba

• buckwheat noodles 2 servings
• raw sesame seeds 200g
• kombu broth a little
• sesame oil 200g
• pure soy sauce 100g
• vinegar 100g
• gochujang 300g
• brewed soy sauce 15g
• sugar 200g
• Vietnamese chili powder 5g
• cucumber 1/2
• green onion 1/2 stalk
• seaweed powder to taste
• dongchimi broth a little
• egg yolk 1

Recipe 🍳

Cooking tips 💡

• Adding kombu broth gradually while roasting raw sesame seeds prevents burning and ensures even cooking throughout, enhancing the umami depth.
• The finished sesame dressing benefits from refrigeration for at least one day; it reaches its peak flavor after being aged for three days or more.
• When boiling buckwheat noodles, rinse them lightly in water first to prevent clumping caused by starch, then transfer to boiling water.