Chef Kim Dae-seok shares all of his 30 years of expertise.
I hope this will be helpful to those new to the restaurant business.

Today, I'll share the recipe for Bibim Naengmyeon (Korean cold noodle) seasoning.

[Ingredients for Blender] - Serves 5
1. 1/4 pear
2. 1/4 apple
3. 1/4 onion
4. 2 slices ginger, sliced
5. 1/2 handful garlic
6. 1/4 cup water

[Seasoning broth]
(5 minutes over medium heat, 10 minutes over low heat)
1. 2 cups water
2. 1 piece of ginger (sliced)
3. 1/2 cup soy sauce
4. A handful of shrimp

[Seasoning ingredients]
1. 4 tablespoons sugar
2. 1 cup (80g) of fine red pepper flakes
3. 5 tablespoons yellow syrup
4. 1/2 cup beef bone broth
5. 2 pinches fermented MSG (fermented MSG)
6. 2 tablespoons plum extract
7. 1/2 tablespoon salt

[Cold noodles for 1 serving and garnish]
Pickled radish, sliced ​​cucumber, egg, sesame salt, Sesame oil, vinegar, mustard
200g cold noodle sashimi, 40g cold noodle broth, 1 slice of pear, a little meat

[Cold Noodle Pickled Radish Recipe]
1. 1kg radish
2. 500g water
3. 100g sugar
4. 1/4 tbsp New Sugar
5. 50g Hwanman vinegar
6. 20g glacial acetic acid
7. 50g soju
8. 2 tbsp sea salt
#ChefKimDaeSeok #BibimColdNoodles