Main ingredients 🥩
Somyeon (thin wheat noodles)Perilla oilSoy sauceBalsamic vinegarMinari (water parsley)Seaweed flakesToasted sesame seeds
Striker Chef's Perilla Oil and Balsamic Bibim-myeon
An exotic noodle dish with a savory perilla oil and soy sauce base, enhanced with the acidity and umami of aged balsamic vinegar.
🙋 Recommended for
- ⭐ Those who want a unique gastronomic experience instead of the usual bibim-myeon.
- ⭐ Those who want to create a restaurant-quality noodle dish with minimal preparation.
Ingredients needed 🛒1 servings
- 1.5 servings somyeon
- 6 tablespoons perilla oil
- 4 tablespoons soy sauce
- 2 tablespoons 15-year aged balsamic vinegar
- Appropriate amount of minari
- Appropriate amount of seaweed flakes (or gimjaban)
- Appropriate amount of toasted sesame seeds
Recipe 🍳
- Boil the somyeon in boiling water for 4 minutes.
- Rinse the cooked noodles thoroughly in cold water to remove starch and drain them well in a colander, squeezing out as much water as possible.
- Place the drained somyeon in a bowl. Add 6 tablespoons of perilla oil, 4 tablespoons of soy sauce, and 2 tablespoons of 15-year aged balsamic vinegar.
- Add chopped minari to your liking and gently mix to ensure the sauce is evenly distributed throughout the noodles.
- Arrange the noodles attractively in a serving bowl. Top with seaweed flakes and generously sprinkle crushed toasted sesame seeds.
- Boil somyeon for 4 minutes, rinse in cold water, and squeeze dry.
- Mix somyeon with perilla oil, soy sauce, balsamic vinegar, and minari.
- Serve in a bowl, topped with seaweed flakes and crushed sesame seeds.
Cooking tips 💡
- Completely squeezing the water out of the noodles is crucial to prevent the sauce from becoming watery and ensure it adheres perfectly to the noodles.
- Use aged balsamic vinegar that has a concentrated sweetness and acidity without added caramel coloring for a deep umami flavor.
- Crushing the sesame seeds between your fingers before adding them maximizes their nutty aroma compared to adding them whole.
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