Tteokgalbi Watery Radish Kimchi Noodles

Ingredients

Watery Radish Kimchi(400g), Korean Pear(30g), Vinegar(10g), Chopped Beef(30g) Cucumber(20g), Carrot(20g), Onion(10g), Pepper Powder(0.2g), Refined Rice Wine (Sake)(2g) Sugar(10g), Low-sodium Soy Sauce(5g), Chopped Garlic(10g), Chopped Green Onion(10g) Plum Extract(3g), Sesame Oil(2g), Whole Sesame(2g), Noodles(100g), Cooking Oil(5g) - 곁들임채소 : Cucumber(20g), Carrot(20g), Onion(10g), Pepper Powder(0.2g) Refined Rice Wine (Sake)(2g), Sugar(10g), Low-sodium Soy Sauce(5g)

Instructions

1. 1

   Grate Korean pear into the watery radish kimchi, season with sugar and vinegar, and store in the fridge.

   
2. 2

   Julienne the onion, and slice the cucumber and carrot and lightly pickle in salt water.

   
3. 3

   Season the chopped beef with chopped green onion, chopped garlic, plum extract, sesame oil, whole sesame, pepper, rice wine, sugar, and soy sauce.

   
4. 4

   Knead the seasoned beef well into round tteokgalbi and let it age in the fridge.

   
5. 5

   Lightly oil a pan and cook the aged tteokgalbi gently, then place on a napkin to drain the oil.

   
6. 6

   Boil the noodles in boiling water, rinse several times in cold water, drain, and place in a bowl; top with tteokgalbi, pour in the chilled watery radish kimchi broth, and finish with cucumber, carrot, and onion as garnish.