Making Sour Soba + Yakisoba Bread
Here's how to make yummy and simple soba! I applied it to make a precious soba bread. :)
2 serving
Within 30 minutes
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Ingredients
  • yakisoba (Korean yakisoba
    1serving
  • onion
    1/4ea
  • Cabbage
    1handful
  • Carrot
    1/6ea
  • Host
    1/2handful
  • Bacon
    4ea
  • Ginger
    little
  • Water
    3small cup
  • Oligosaccharide
    1/2t
  • Hot dog bun
    6ea
  • Mayonnaise
    3T
  • dried bonito
    little
  • Salt
    1/2t
  • ground pepper
    little
  • Yakisoba sauce
    4t
  • green onion powder
    little
Cooking Steps
STEP 1/10
First, cut the bread in half and press the insides of the bread And spread mayonnaise and sauce on the bread little by little.
I used 6 27g mini hot dogs. For morning bread, you can cut it horizontally
Don't cut the bread all the way, just cut it into 2/3 pieces
STEP 2/10
Shred onions and cut carrots diagonally into half-moon shapes
Cut the cabbage and bacon into two thumbs
I don't have it, so I put in a little bit of a mini bird song If there's bean sprouts, wash them and prepare them
STEP 3/10
Grease the pan and saute the bacon first.
You can just use pork belly without oil.
STEP 4/10
Then, stir-fry the cabbage and add onions and carrots.
STEP 5/10
When the vegetables are out of breath, add the bean sprouts, salt, and pepper and stir-fry more
If you're making it into bread, add a glass of water and stir-fry it until the moisture is gone
STEP 6/10
Push vegetables aside and add yakisoba noodles in the middle Then add a glass of water on top and cook the noodles.
If you try to loosen it by force, the noodles may break off, so be careful.
Even if it's frustrating, turn it upside down and cook it, and it'll be.
STEP 7/10
When the noodles are all melted, add another glass of sauce and water and stir-fry it.
If you're eating yakisoba, it's good for vegetables, and if you're going to make bread, stir-fry the vegetables as much as you can, or you can pop out of it.
STEP 8/10
Yakisoba tastes better if you put it on a plate and sprinkle mayonnaise and katsuobushi
I used it because I also have green onion powder at home. It doesn't make a big difference!!
STEP 9/10
If you add too much vegetables or eat it with bread, it might be a bit bland The product I used has a slightly bland and sour scent, so I added 1/2t of oligosaccharide and 1t of commercial sauce and stir-fried it.
STEP 10/10
Put the yakisoba in the bread and put the green onion powder in the middle and the shredded ginger on top, and you're done with the yakisoba bread.
Originally, there was a red vegetable river called Benishoga on top, but I didn't have it, so I just used the herb in my house There's no big difference in taste If you don't like it, you can skip ginger. It's a shame if there's no ginger because it helps with the greasiness
Think of the yakisoba as one serving and the yakisoba bread as two serving and make it :)
It's delicious if you add seafood such as shrimp and octopus The yakisoba I used this time is Takamori (spicy) product, but I personally think the Menosnao xi product I've tried before is better. When I cooked and compared it with the two of them, Takamori felt a little sour + weak taste, Menosnao xi tasted sweet + salty! So I made it by adding sauce. If it's seasoned, it's okay not to put in the sauce!
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