Ingredients
Main Ingredients
- 200 g capellini (angel hair pasta)
- 1 tbsp salt (for boiling water)
- 200 g beef brisket (thinly sliced, or beef short plate)
- 2 stalks green onion (white and pale green parts)
- 1 pack Korean seasoned seaweed snack
- Pinch of toasted sesame seeds
Perilla Soy Dressing
- 2 tbsp soy sauce (regular brewed)
- 1 tbsp tsuyu
- 4 tbsp toasted perilla oil
- 1 tbsp vinegar
Instructions
- Boil capellini in salted water for exactly 3 minutes, stirring occasionally with tongs to keep strands separated. Drain thoroughly in a colander.
- Spread the hot noodles across a wide bowl or tray to air-cool at room temperature. Do not rinse with cold water. (Optional: chill in the fridge for 5–7 minutes to speed up).
- Slice green onions into thin julienne strips. Soak in cold water for 5 minutes to take the sharp edge off, then pat completely dry with paper towels.
- Sear the thinly sliced beef brisket in a dry skillet over medium-high heat until browned and crisp. Set aside. Crush the seasoned seaweed directly inside the bag into small flakes.
- In the cooled noodles, add soy sauce, tsuyu, perilla oil, and vinegar. Toss gently with tongs or chopsticks until evenly coated.
- Mound the noodles in serving bowls. Top with seared beef, dried green onion shreds, crushed seaweed, and lightly crushed sesame seeds. Serve immediately.
Notes
Do not rinse with water: Let the boiled capellini cool naturally so surface moisture evaporates. This preserves the starch layer and allows the perilla oil dressing to cling tightly.
Clumping is normal: It is completely normal for the cooled noodles to stick together into a lump before dressing. Once you pour in the perilla oil and sauce and toss, the strands will separate smoothly while absorbing the flavors.
Dry the green onions: Make sure to pat the soaked green onion shreds completely dry with paper towels so remaining water does not dilute the dressing.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner, Lunch
- Method: Boiling, Grilling
- Cuisine: korean