I tried the signature banquet noodles.
First of all, since I was making 8 plates at once, I didn’t even have to take pictures or plate them.
It was a mess, but it tasted good. Of course, I haven’t tried it.
The recipe is made after steeping the broth in cold water for at least 24 hours.
After seasoning and seasoning again with seasonings and vegetables,
Just add noodles and toppings to finish.
The topping is boneless cutlassfish fillet.
Fry it with a batter mixed with rice flour, wheat flour and makgeolli.
I sprayed a little bit of perilla oil the way I did.
While eating, I had a little yuzukosho on the side.
I also made zucchini greens, but I don’t have a picture.
It will be eel ragalbi and grilled Korean beef.