Soy-Braised Beef Bibim Noodles recipe - ingredients, nutrition and when to eat it
These noodles are made with boiled somyeon topped with soy-seasoned bulgogi and crisp vegetables, then mixed together before eating.
These noodles are made with boiled somyeon topped with soy-seasoned bulgogi and crisp vegetables, then mixed together before eating. The sweet-and-salty meat and fresh vegetables make a satisfying lunch or dinner.
Noodles · 25 minutes to cook
Tips: After boiling the somyeon, rinse it thoroughly in cold water to wash off excess starch and keep the noodles clean-tasting.
Tips: If the bulgogi sauce is salty, don't add more soy sauce to the noodles; mix in the meat and vegetables first and adjust the seasoning.
Tips: Slice the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 200 g
- Bulgogi — 100 g
- Lettuce — 2 sheet
- Cucumber — 0.3 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 tsp