Ttukdak Hyung's Ojingeo Jeotgal Bibim Guksu

• 1 serving of somyeon (thin wheat noodles)
• 2~3 tablespoons ojingeo jeotgal (salted squid)
• Some chopped green onion
• Some chopped Cheongyang chili pepper
• 1 tablespoon gochugaru (Korean chili powder)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 3~4 tablespoons cooking oil
• 3~4 perilla leaves
• Some seasoned seaweed flakes
• Some sesame seeds
• Some vinegar

Recipe 🍳

Cooking tips 💡

• When pouring the hot oil, be careful as the bowl may crack; use a sturdy heat-resistant glass or ceramic bowl.
• If the ojingeo jeotgal is added in large pieces, it may separate from the noodles when eating, so it is best to chop it as finely as possible.
• Adding just a drop or two of vinegar at the end helps cut the heaviness of the jeotgal and adds freshness.

Recommended for 🙋

• ⭐Those who want to use leftover ojingeo jeotgal in a different and elevated way.
• ⭐Those who want a deep, savory bibim guksu instead of the sweet and sour variety.
• ⭐Those who want to complete a perfect one-bowl meal with minimal cooking steps.