STEP 1/29
1/4 shredding cabbage
STEP 2/29
Cleaning thoroughly
STEP 3/29
1/2 shredded cucumber
STEP 4/29
1 serving of barley noodles
STEP 5/29
Boiling barley noodles in boiling water
STEP 6/29
Boiling barley noodles in boiling water
STEP 8/29
Pour oil into the pan.
STEP 9/29
Stir-fry shiitake mushrooms
STEP 10/29
roasting corn grains
STEP 11/29
roasting corn grains
STEP 13/29
Add boiled noodles and stir-fry together.
STEP 14/29
Add the water and stir-fry it so that it doesn't burn.
STEP 15/29
shredded cabbage
STEP 16/29
3 to 4 spoons of Chapagetti sauce
STEP 17/29
I trusted the all-around sauce(?) and didn't add any other seasoning such as salt or sugar. Add a spoon or two of olive oil and stir-fry it so that it doesn't burn.
STEP 18/29
Lastly, sesame oil
STEP 19/29
Making a half-cooked egg
STEP 20/29
Barley noodles stir-fried with Chapagetti sauce
STEP 21/29
shredded cucumber
STEP 22/29
Gently place the half-boiled egg on top.
STEP 25/29
With young radish kimchi
STEP 27/29
Make it a half-cooked egg. That's how it tastes.
STEP 28/29
Whenever I want to eat jajangmyeon, I make it like this.
STEP 29/29
Maybe it's because I put in a lot of cabbage and cucumbers, but the amount has increased.