onionsliced into thin strips, soaked in cold water for 10 minutes to remove pungency½
imitation crab sticktorn into thin strands3
eomuk (fish cake)thick slice, halved and cut into thin strips, rinsed with hot then cold water1 slice
cucumbercut into thin strips with skin on, or just the outer layer1
dangmyeon (sweet potato starch noodles)soak for 10–15 minutes until softened, then boil for 4 minutes until transparent, rinse in cold water and drain100 g
soy sauce3 tbsp
sugar1 tbsp
minced garlic½ tbsp
vinegar1 tbsp
corn syrup
1 tbsp
sesame oil1 tbsp
white sesame seeds1 tbsp
sproutsoptional, for garnish~1 cupest.
Steps
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1
Thinly slice half an onion and soak it in cold water for about 10 minutes to remove the sharp flavor, then drain.
2
Tear 3 imitation crab sticks into fine thin strands.
3
Halve a thick slice of fish cake and cut it into thin strips. Rinse with hot water to remove excess oil, then rinse with cold water until crisp.
4
Slice a cucumber into thin strips with the skin on, or use just the outer layer.
5
Place 100 g of dangmyeon noodles in a bowl and pour water over them. Soak for 10–15 minutes until softened.
6
Add the softened noodles to boiling water and cook for 4 minutes until transparent. If using unsoaked noodles, cook for 8 minutes instead.
7
As soon as the noodles are cooked, drain them and rinse several times under cold water until well drained.
8
In a bowl, combine 3 tbsp soy sauce, 1 tbsp sugar, 0.5 tbsp minced garlic, 1 tbsp vinegar, 1 tbsp corn syrup, 1 tbsp sesame oil, and 1 tbsp white sesame seeds. Mix well.
9
Spread the cooked noodles generously in a wide bowl, then layer the onion, crab sticks, fish cake, and cucumber on top in order. Optionally add sprouts for garnish.
10
Just before eating, pour all the sauce over the top and mix everything together thoroughly with chopsticks.
PrimedTableBETA
