Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
素麺(ビビン素麺)|料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- (A) Gochujang : 1 tablespoon
- (A) Sugar : 小さじ2
- (A) Beef flavored powder seasoning : 小さじ2/3
- (A) Fish sauce : 小さじ1/2
- (A) Vinegar : 小さじ1
- (A) Umami seasoning : 2振り
- (A) Soy sauce : 小さじ1/2
- (A) Sesame oil : 小さじ2
- (A) Chili pepper : 6振り
- ニンニク : 3g
- 豚バラ肉 : 50g
- 素麺 : 100g
- きゅうり : 30g
- キムチ : 40g
- 卵 : 1個
- ラー油 : 適量
- いりごま : 適量
- 糸唐辛子 : 適量
- 塩 : 適量
Time required
15minutes
Procedure
-
1)
Combine seasonings
02:34
Boil water (not included in the recipe) in a pot.
Wash and add eggs.
Boil for 7 to 8 minutes. -
2)
Do the preparations
03:02
Slice the cucumber into thin strips.
Finely chop the kimchi.
Peel the garlic.
Boil the pork belly in the water used to boil the eggs (not included in the recipe).
Remove the pork belly, stack it and shred it.
Sprinkle salt on the pork belly.
Chill the cut ingredients in the refrigerator or freezer. -
3)
Make the sauce
05:39
Add (A) to a bowl and mix.
Grate the garlic and mix.
Chill in the refrigerator or freezer. -
4)
素麺を茹でる
10:02
ボウルに氷水(分量外)を準備する。
素麺をお湯(分量外)で45秒茹でる。
素麺をザルにあけて流水(分量外)で冷ます。
素麺を氷水(分量外)に1分浸ける。
水気を切る。 -
5)
盛り付ける
12:20
3に素麺を入れて和える。
キムチ、豚バラ肉、きゅうりを乗せる。
ゆで卵を切って乗せる。
糸唐辛子を散らす。
いりごまを捻りながら散らす。
ラー油をかけて完成。
Point
・Ingredients are not necessary.
・If you don't have fish sauce, you can use soy sauce instead.
You can increase the amount of vinegar and chili pepper to taste.
- The finished texture will be improved if you soak the somen noodles, which have been boiled quite firm, in ice water (not included in the recipe) for 1 minute.
・Amount per serving.
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