Serves 1
Directions
- 1Combine gochugaru, minced garlic, soy sauce, allulose, sesame oil, gochujang, beef dashida, and MSG.
- 2Mix well to prepare the sauce.
- 3Whisk two eggs and prepare the egg garnish.
- 4Coat a pan with oil.
- 5Pour in the beaten eggs and spread thinly.
- 6When the bottom is cooked, flip it over using chopsticks.
- 7Let it cool slightly and slice thinly to prepare the garnish.
- 8Cook the knife-cut noodles, which are ready when they are loosened.
- 9Rinse well in cold water.
- 10Drain the noodles and place them in a bowl.
- 11Add two spoons of sauce and the egg garnish.
- 12Slice green onions thinly and add them.
- 13Add dried seaweed flakes.
Ingredients
- Korean Noodles
- Egg
- Green Onion
- Dried Seaweed Flakes
- 2 spoon Gochugaru (Korean chili powder)
- 1 spoon Minced Garlic
- 2 spoon Soy Sauce
- 3 spoon Allulose
- 3 spoon Sesame Oil
- 1 spoon Gochujang (Korean chili paste)
- 0.5 spoon Beef Dashida
- MSG
Tips
- The sauce is best when aged.
- Use frozen knife-cut noodles for a quick meal.
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