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Recipe details are AI-generated from the video and may contain errors — for reference only.
Marinate the beef slices with 3 tablespoons of Korean BBQ sauce. The sauce is sweet, salty, and savory with complex flavors of onion, garlic, and soy sauce. Since the beef slices are thin, they do not need to be marinated for long.
Watch out
The beef slices are thin, so do not marinate them for too long, otherwise the meat will become too salty and lose its original flavor.
Pay attention to finger safety when using a kitchen knife to cut fruits and vegetables.
Slice 1 cucumber into pieces or strips, slice 1 apple, and cut 1 boiled egg in half to achieve a soft-boiled yolk.
Watch out
Keep your fingers tucked in like a claw when slicing cucumbers and apples to avoid cutting your fingers.
Be careful of steam burns when handling boiling water, and keep your movements steady.
Boil water in a pot, add 1 pack of Korean cold noodles. Start timing once boiling, quickly loosen with chopsticks, cook for 40 seconds, then immediately remove and plunge into cold water.
local_fire_departmentHigh heat for 40 secondsWatch out
Boiling time must be strictly controlled to 40 seconds, otherwise the noodles will overcook and lose their chewy texture.
Heat the pan and place 4 marinated beef slices in without oil. Once the edges change color, immediately flip and sear both sides for a total of about 10-something seconds, then remove.
local_fire_departmentMedium heat, about 15 secondsWatch out
The beef slices are extremely thin, flip them as soon as the edges change color, otherwise they will become tough and dry within seconds.
Prepare a large bowl, place the chilled noodles in, pour radish kimchi broth directly over, add 1 packet of mustard sauce, and arrange 4 cucumber slices, 4 apple slices, 4 seared beef slices, half a boiled egg, and 30g kimchi on top.
Watch out
Place toppings gently to avoid splashing broth out of the bowl.
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