Ttukdak Hyung's Myeongran Perilla Oil Noodles
Noodles made by mixing tsuyu and perilla oil into cold-rinsed medium wheat noodles, then tossing with chopped myeongran jeot, seaweed flakes, and sesame seeds.
Ingredients needed 1 servings
Recipe
Cooking tips
- Rinse the noodles in cold water, drain, then season.
- Check the refrigerated shelf life of low-sodium myeongran jeot, and freeze any portion not eaten immediately in individual servings.
Recommended for
- Those who want to follow the original chef's recipe.
- Those looking for myeongran perilla oil noodles to share with family.
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