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Seasoned Top Shell Noodles
hot and spicy sidedish to accompany beer! |
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a can of top shells
200g of organic soba noodles
100g dropwort(Meenari-Korean vegetable)
1/2 cucumber
1/2 carrot
100g dried squid(julienned)
Sauce :
1 tbsp powdered hot pepper
5 tbsp vinegary red pepper paste
2 tbsp starch syrup(Mulyot)
2 tbsp vinegar
1 tbsp minced garlic
2 tbsp Korean sesame oil
2 tbsp roasted sesame seeds
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1. Rinse a canned top shell with water and slice them into 2 pieces.
2. Rinse the dropwort, cucumber, and carrot with water and julienne them into small pieces. It‘s good to use salt to wash a cucumber so that the dirt on the peel of a cucumber can be washed away.
3. Soak/dip/immerse dried squid into the juice from top shell can so that it will be seasoned. Squeeze them in 5 minutes.
4. Mix powdered hot pepper, vinegary red pepper paste, starch syrup, vinegar and mince garlic in a bowl. When they get stirred well, add Korean sesame oil and 1 tbsp sesame seeds, and mix them well.
5. Mix the sauce and top shell, vegetables and squid in a bowl.
6. Boil the noodles in boiling water. When it boils once, put a cup of cold water into the pot. Continue to boil it for about 3 minutes.
7. Sieve the noodle and run cold water thoroughly to cold down.
8. Put the noodles and seasoned top shell with vegetables on a dish and add sesame seeds over the dish.
9. You are ready to enjoy the most spicy and fresh top shell noodles. Don’t forget to bring cooled beer!
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Preparation Time: 20 |
Serves: 2 |
| Recipe Origin: Korea |
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Submitted by: |
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Susan Lee
Korea |
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| This recipe has been viewed 3980 times. |
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