Bibimbap

Ingredients
Rice:
​ ▢
​ 3 cups short grain rice

Meat:
​ ▢
​ 8 ounces thinly sliced tender beef (rib eye, sirloin, etc. or ground beef)
​ ▢
​ 1.5 tablespoons soy sauce
​ ▢
​ 2 teaspoons sugar
​ ▢
​ 2 teaspoons sesame oil
​ ▢
​ 2 teaspoons rice wine
​ ▢
​ 1 teaspoon minced garlic (This recipes needs 2.5 teaspoons minced garlic in
total. Mince it all at once for efficiency.)
​ ▢
​ 1 tablespoon chopped scallion (This recipe needs 4 tablespoons, 1 or 2
scallions depending on the size, in total. Chop them all once for efficiency.)
​ ▢
​ pepper to taste

Vegetables and eggs:

​ ▢
​ 8 ounces mung bean sprouts (sukju, 숙주) or soybean sprouts (kongnamul,
콩나물) - see more vegetable options below.
​ ▢
​ 1 bunch spinach, about 8 ounces
​ ▢
​ 2 small cucumbers, about 5 ounces
​ ▢
​ 4 ounces mushrooms (shiitake, white, cremini, etc.)
​ ▢
​ 2 medium carrots, about 5 ounces
​ ▢
​ 1.5 teaspoons minced garlic, divided
​ ▢
​ 3 3 tablespoons chopped scallion, divided
​ ▢
​ sesame oil
​ ▢
​ sesame seeds
 ​ ▢
​ salt
​ ▢
​ 4 eggs - optional
​ ▢
​ cooking oil

More vegetable options

​ ▢
​ 8 ounces Kongnamul (soybean sprouts)
​ ▢
​ 10 ounces mu (Korean radish)

Bibimbap sauce
​ ▢
​ 4 tablespoons gochujang, 고추장
​ ▢
​ 2 teaspoons sugar - adjust to taste, 1-3 teaspoons
​ ▢
​ 1 tablespoon sesame oil
​ ▢
​ 1 tablespoon water

Instructions
Rice:
1. Cook the rice, without soaking and using a little less water than the amount
you normally use. The rice for bibimbap should be a little drier than usual for
best results.

Meat:
1. Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2
teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1
tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds
and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3
minutes over high heat.

Vegetables:
1. Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly
blanch, about 1 minute, flipping over once. Drain quickly and shock in cold
water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1
teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2
teaspoon).
2. Spinach: Blanch the spinach in salted boiling water only until wilted, about 40
seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into
3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon
minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt
(about 1/2 teaspoon).
 3. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice
crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced
cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss
with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon
sesame oil and 1/2 teaspoon of sesame seeds.
4. Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each
vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat,
sprinkling with salt (about 1/4 teaspoon)

More vegetable options:

1. Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy
beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water
to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1
teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2
teaspoon) to taste.
2. Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into
matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of
gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1
teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.

Optional Eggs:
1. Fry the eggs sunny side up or to your preference.

Bibimbap sauce:
1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

Assembling:
1. Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared
vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional
fried egg and serve with the sauce.
2. For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon
of sesame oil over medium heat. Add a serving of cooked rice and arrange the
toppings on top. Cook for several minutes until the rice sizzles.
 Yeoneojang (Soy Marinated Raw Salmon)
Ingredients
​ ▢
​ 1 pound fresh salmon

For the marinade (see note 1):

​ ▢
​ 1/2 cup soy sauce
​ ▢
​ 1 cup water
​ ▢
​ 1/4 cup rice wine
​ ▢
​ 1.5 tablespoons sugar

For the vegetables:

​ ▢
​ 1/2 small onion
​ ▢
​ 1 or 2 green and/or red chili peppers
​ ▢
​ 1/2 lemon

Optional garnish and condiment for serving:

​ ▢
​ Thin slices of onion and lemon
​ ▢
​ micro greens/baby sprouts
​ ▢
​ wasabi (Japanese horseradish)

Instructions
1. Bring all the marinade ingredients to a boil over medium high heat and briefly
boil for a minute or two. Cool completely.
2.
3. Thinly slice the onion, chili pepper(s), and lemon.

4.
5. Cut the salmon fillet into small pieces (about 1/4-inch thick and 2 to 3 inch
long).

6.
7. Place the salmon in an airtight container. Add the chili pepper, onion and
lemon slices. Keep it in the fridge while waiting for the marinade to cool.
8.
9. Pour the marinade over the salmon (see note 2). Refrigerate. The salmon is
ready to eat after 4 to 5 hours, but it will be better the next day and best to
consume it within 2 days.

10.
11. How to serve: You can simply serve it as a side or main dish with a bowl of
rice. Or, serve it on top of rice as a rice bowl (deopbap). Garnish it with
optional thin slices of fresh onion and/or microgreens or baby sprouts. Spoon
some marinade over the salmon and rice. Serve wasabi on the side if you like.
 Bibim Guksu (Spicy Cold Noodles)
Ingredients
​ ▢
​ 8 ounces buckwheat noodles (memil guksu) or wheat flour noodles
(somyeon/somen)
​ ▢
​ 1 small cucumber (about 3 ounces)
​ ▢
​ 1 small carrot (about 3 ounces)
​ ▢
​ 2 ounces red cabbage leaves
​ ▢
​ 2 ounces lettuce leaves
​ ▢
​ 1/2 cup thinly sliced kimchi
​ ▢
​ 1 boiled egg - optional
​ ▢
​ 1 tablespoon sesame oil See note
​ ▢
​ 2 teaspoons sesame seeds

Sauce:
​ ▢
​ 3 tablespoons Korean chili pepper paste, gochujang
​ ▢
​ 1 tablespoon Korean chili pepper flakes, gochugaru
​ ▢
​ 1 teaspoon Korean/Asian hot mustard paste, gyeoja optional
​ ▢
​ 2 tablespoons sugar (or corn syrup/oligo syrup) adjust to taste
​ ▢
​ 2 tablespoons rice vinegar or apple cider vinegar adjust to taste
​ ▢
​ 1 tablespoon soy sauce
​ ▢
​ 1 clove garlic minced
​ ▢
​ 2 tablespoons soft drink (such as ginger ale, Sprite, etc.), apple juice, orange
juice, or 1 tablespoon of Korean plum syrup (maesilcheong) optional

Instructions
1. Mix all sauce ingredients and keep it cool in the fridge. The sauce can be
prepared ahead of time, and it will keep well for up to 2 weeks.
2.
3. Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep
them cool in the fridge or in ice water (drain well before using) if you like.

4.
5. Bring a medium pot of water to a boil. Cook the noodles according to the
package instructions. Drain quickly and shock in cold water to stop cooking.

6.
7. Drain and rinse in icy cold water until the noodles are very cold. Make two
one-serving size mounds. Place the mounds in a colander to drain.

8.
9. Place the noodles in the middle of the serving bowl and nicely arrange the cold
vegetables over the noodles. Drizzle the sesame oil over, sprinkle with the
sesame seeds, and place a half of boiled egg on top. The sauce can be served
on top or separately.

10.
11. Alternatively, you can toss it all together before serving. Mix the noodles well
with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with
the sesame seeds and place a half of boiled egg on top.
 Tuna Bibimbap with Spring Vegetables
Ingredients
​ ▢
​ 2 servings of cooked rice
​ ▢
​ 3 - 4 asparagus spears
​ ▢
​ 1 medium carrot
​ ▢
​ about 2 teaspoons vegetable oil
​ ▢
​ 2 to 3 lettuce leaves or a handful of spring mix
​ ▢
​ 3 - 4 red radishes
​ ▢
​ 1/4 cup fresh green peas (or frozen)
​ ▢
​ 1 small canned tuna, drained

For the sauce (Choose one of these three) - See note

Spicy soy based sauce:

​ ▢
​ 2 tablespoons soy sauce
​ ▢
​ 2 teaspoons gochugaru (Korean red chili pepper flakes)
​ ▢
​ 1 teaspoon sugar
​ ▢
​ 2 teaspoons sesame oil
​ ▢
​ 1/2 teaspoon minced garlic
​ ▢
​ 1 teaspoon sesame seeds
​ ▢
​ 1 teaspoon lemon juice or vinegar (or more to taste)

Mild soy based sauce:

​ ▢
​ 2 tablespoons soy sauce
​ ▢
​ 1 teaspoon sugar
​ ▢
​ 2 teaspoons sesame oil
​ ▢
​ 1/2 teaspoon minced garlic
​ ▢
​ 1/2 teaspoon sesame seeds
​ ▢
​ 1 teaspoon lemon juice or vinegar (or more to taste)
​ ▢
​ 1 tablespoon scallion, finely chopped - optional

Gochujang sauce
​ ▢
​ 2 tablespoons gochujang, 고추장
​ ▢
​ 1 teaspoon sugar
​ ▢
​ 2 teaspoons sesame oil
​ ▢
​ 2 tablespoons water
​ ▢
​ 1 teaspoon lemon juice or vinegar (or more to taste)
​ ▢
​ 1/2 teaspoon minced garlic

Instructions
1. Mix well all the sauce ingredients of the sauce option(s) you picked and set
aside.

2.
3. Thinly slice the asparagus, carrots, and red radish into bite size pieces. If the
carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut
the radishes into match sticks. Roughly chop any large green leafy vegetables.
4.
5. Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less
if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté
the asparagus and then carrots for a minute or two. You can sauté the scallion
briefly if you like. The vegetables should be crispy.

6.
7. Place a serving of rice in a big bowl. Nicely arrange a small amount of each
vegetable and tuna over the rice. Serve with the sauce.
 Beoseot Jeongol (Mushroom Hot Pot )
Ingredients
Vegetable broth (see note 1)
​ ▢
​ 1/2 small onion cut into big chunks
​ ▢
​ 3 ounces Korean radish cut into big chunks
​ ▢
​ 1 piece dried kelp (about 3 inch square), dashima
​ ▢
​ a few mushroom stems
​ ▢
​ 1 tablespoon soup soy sauce
​ ▢
​ salt and pepper to taste

Vegetables:
​ ▢
​ 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king,
etc.)
​ ▢
​ 2 large napa cabbage leaves (or green cabbage or bok choy)
​ ▢
​ 1/2 medium onion sliced into 1/2-inch thickness
​ ▢
​ 1 small carrot thinly sliced
​ ▢
​ 2 scallions cut into small pieces
​ ▢
​ 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water
dropwort)
​ ▢
​ 1 teaspoon minced garlic

Other ingredient options (see note 2)

​ ▢
​ 1/2 package tofu (about 8 ounces)
​ ▢
​ 2 ounces dangmyeon (당면, sweet potato starch noodles)

Instructions
1. Add 5 cups water and the broth vegetables to a medium size pot. Bring it to a
boil over high heat. Reduce the heat to medium and simmer for about 15
minutes. Discard the vegetables. Season with the soup soy sauce, salt and
pepper to taste. Yields 3 to 4 cups.
2.
3. Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms
cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split
lengthwise into bite size pieces.

4. Neatly arrange the mushrooms and scallions in clusters along with other
vegetables, if using, in a shallow pot. Add 2 cups of broth. Boil over medium to
medium high heat until mushrooms are softened, 4 – 5 minutes. You can add
more broth and any remaining ingredients while eating if you’re cooking at
the table.
5.
Yukgaejang (Spicy Beef Soup with
Vegetables)
Ingredients
​ ▢
​ 1 ounce dried gosari, 고사리 (fernbrakes) - about 1 cup rehydrated
​ ▢
​ 1 pound beef brisket, 양지머리 (or flank steak or shank meat)
​ ▢
​ 1/2 onion (do not cut off the stem)
​ ▢
​ 8 ounces Korean radish (mu, 무), cut into big chunks - optional
​ ▢
​ 8 ounces bean sprouts (sukju, 숙주)
​ ▢
​ 3 dry shiitake mushrooms, soaked (or 2 ounces fresh shiitake or oyster
mushrooms)
​ ▢
​ 2 - 3 bunches scallions (or 2 or 3 stalks of Korean daepa (large variety scallion)
2 or 3 stalks of Korean daepa (large variety scallion)

Seasonings
​ ▢
​ 2 tablespoons sesame oil
​ ▢
​ 2 tablespoons gochugaru, 고추가루 (red chili pepper flakes) - 2.5 to 3 TB for
spicier soup
​ ▢
​ 1 tablespoon minced garlic
​ ▢
​ 2 tablespoons guk ganjang, 국간장 (soup soy sauce), divided
​ ▢
​ 1 teaspoon gochujang, 고추장 (red chili pepper paste) - optional
​ ▢
​ 1 teaspoon doenjang, 된장 (soybean paste) - optional
​ ▢
​ salt and pepper

Optional additions
​ ▢
​ 2 eggs lightly beaten
​ ▢
​ 3 ounces dangmyeon (당면), starch noodles soaked in warm water for 20
minutes

Instructions
1. Add the gosari and 4 cups of water to a small pot. Boil over medium heat,
covered, until tender. Mine only took about 30 minutes, but the time can vary
significantly depending on gosari. Turn the heat off and let it cool in the
cooking water. When ready to use, rinse in cold water and drain. Cut into
4-inch lengths, removing tough ends of the stems, if any. (See note 1.)
2.
3. In a large pot, bring the meat, onion, and optional radish, to a boil in 14 cups
of water (see note 2 for other broth options). Reduce the heat to medium, and
skim off the scum. Boil, covered, until the meat is tender enough for
shredding, about 1 hour. Pull a string of meat off and check the tenderness.
Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving
the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8
cups.

4.
5. When the meat is cool enough to handle, shred into about 3 to 4-inch strips.
6.
7. Blanch the bean sprouts in boiling water for a minute. Wash with cold water
and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked

mushrooms.
8. In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper
flakes. Turn the heat off as soon as the oil starts to turn red and the chili
pepper flakes become a bit pasty. This only takes a few seconds. Do not burn

the flakes.
9. Add the meat, gosari, mushrooms, 1 tablespoon soup soy sauce, and garlic to
the pan. Toss well to coat everything with the oiled chili pepper flakes.

10.
11. Add the meat and gosari mixture to the broth. Stir in 1 tablespoon of soup soy
sauce, optional gochujang and doenjang, and boil over medium high heat,
covered, for about 10 minutes.

12.
13. Throw in the bean sprouts and scallions, and boil over medium heat for
another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within
a few minutes before turning the heat, add the optional noodles. Slowly drizzle
the optional eggs over the boiling soup and turn the heat off. Serve with rice.
 14.

Instant Pot method

1. Add the meat, onion, and optional radish to the Instant Pot along with 10 cups
of water.
2. Cook on Manual High for 30 minutes. When it's done cooking, release the
pressure after 10 minutes. Remove the meat, and strain the broth. Follow the
rest of the stove top recipe. Use the Sauté function for steps 7 and 8 to finish
up.
 Kongnamul Bap (Soybean Sprout Rice
Bowl)
Ingredients
Rice:
​ ▢
​ 1.5 cups short grain rice
​ ▢
​ 1.5 cups water

Vegetables and meat:

​ ▢
​ 1 pound kongnamul (콩나물), soy bean sprouts
​ ▢
​ 4 - 6 ounces beef or pork (any tender cut) (omit for a vegan option)
​ ▢
​ 1 teaspoon minced garlic
​ ▢
​ 2 teaspoons soy sauce
​ ▢
​ 1 teaspoon rice wine or mirin
​ ▢
​ 1 teaspoon sesame oil
​ ▢
​ 1 cup thinly sliced kimchi (about 1/2 inch thick) preferably fully fermented
​ ▢
​ 2 tablespoons juice from kimchi

Sauce (Yangnyumjang):
​ ▢
​ 4 tablespoons soy sauce
​ ▢
​ 2 teaspoons sesame oil
​ ▢
​ 1 teaspoon gochugaru, Korean red pepper flakes
​ ▢
​ 1 teaspoon sesame seeds
​ ▢
​ 1 teaspoon minced garlic
​ ▢
​ 1 teaspoon sugar
​ ▢
​ 2 - 3 scallions, finely chopped

Instructions
1. Rinse the rice. Drain. (This is to make sure the correct amount of water is
added.) Place in a pot or rice cooker and add the exact amount of water (1:1
rice to water ratio). Let sit so the rice is soaked. Wash the soybean sprouts and
drain well.

2.
3. Cut the meat in small pieces and lightly season with the next 4 ingredients.
Cut the kimchi into thin strips (about 1/2 inch). Heat a skillet with a
tablespoon of oil over medium high heat. Stir-fry the kimchi for 2 - 3 minutes,
adding some juice from kimchi to intensify the flavor, if available. Add the
meat and stir-fry for another minute or two. (The meat doesn't need to be
cooked through.)

4.
5. Spread the soybean sprouts over the rice, followed by the stir-fried kimchi and
meat. Start the rice cooker, or cook over the stovetop (see below).
 6.
7. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.

8.
9. When the rice is done, gently fluff up the rice, evenly distributing the sprouts,
meat and kimchi. Serve with the sauce on the side.

Stove top method:

1. Cover, and bring the rice to a full boil over high heat. This will take 4 to 5
minutes. Then, reduce the heat to medium. Cook for 7 minutes. Reduce the
heat to low and simmer for 5 minutes.
 Honghap Miyeok Guk (Seaweed Soup with
Mussels)
Ingredients
​ ▢
​ 1 ounce dried miyeok (seaweed), 미역 yields about 2 cups soaked
​ ▢
​ 12 to 16 fresh mussels
​ ▢
 ​ 1 teaspoon minced garlic
​ ▢
​ 8 cups water
​ ▢
​ 2 tablespoons soup soy sauce (gukganjang) or fish sauce
​ ▢
​ 1 tablespoon sesame oil
​ ▢
​ salt and pepper

Instructions
1. Soak the dried miyeok in cold water per package instructions (usually 10 to 20
minutes) or just until it turns soft and plump. Rinse a couple of times to
remove any hidden sand. Drain well and cut into bite sizes. See notes 2 and 3.

2.
3. Rinse the mussels in cold water. Rub a few at a time between your hands (or
scrub off) to remove any debris on the shells. If you see a beard attached to the
mussels, tug it out.

4.
5. In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4
to 5 minutes over medium high heat. You can add a little bit of water it the
seaweed gets too dry.

6.
7. Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to
medium, cover, and boil for about 25 minutes.

8.
9. Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for
an additional 5 minutes.
10.
 Janchi Guksu (Warm Noodle Soup)
Ingredients
​ ▢
​ 8 ounces somyeon somen noodles

Broth:
​ ▢
​ 5 cups anchovy broth (or beef, chicken or vegetable broth)
​ ▢
​ 1 or 2 tablespoons soy sauce (or soup soy sauce) Do not make the broth too
dark.
​ ▢
​ salt to taste Season lightly if using the optional sauce.

Toppings (see note):

​ ▢
​ 1/2 zucchini (about 3 ounces, julienned)
​ ▢
​ 1 small carrot (3 ounces, julienned)
​ ▢
​ 3 Mushroom caps
​ ▢
​ 1 egg

Optional toppings
​ ▢
​ 3 ounces tender beef, cut into thin strips, seasoned with 1 teaspoon soy sauce,
1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, and
pinch black pepper
​ ▢
​ 3 ounces kimchi, thinly sliced, mixed with 1/2 teaspoon sesame oil, and 1/4
teaspoon sugar
​ ▢
​ 1/4 sheet gim (roasted dried seaweed sheet), cut into short strips or crushed
​ ▢
​ 1/2 scallion - green part, chopped

Yangnyeomjang (sauce) - Optional:

​ ▢
​ 2 tablespoons soy sauce
​ ▢
​ 1 teaspoon Korean chili pepper flakes gochugaru
​ ▢
​ 1/2 teaspoon sesame oil
​ ▢
​ 1/2 teaspoon sesame seeds
​ ▢
 ​ 1/2 teaspoon garlic
​ ▢
​ 1 scallion finely chopped
​ ▢
​ Mix all sauce ingredients well and set aside.

Instructions
Broth
1. Prepare anchovy broth (or your choice of broth), and season with the soy
sauce, salt and pepper to taste. Keep it hot over low heat while preparing the
toppings and noodles.

Toppings
1. Lightly sprinkle salt over julienned zucchini and set aside for 5 - 10 minutes.
Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled
skillet over medium high heat (1 - 2 minutes). Push the zucchini to a side and
sauté the julienned carrots and mushrooms over medium high heat (1- 2
minutes), sprinkling salt and pepper to taste.

2.
3. Beat the egg well, and fry into a thin sheet (jidan). Roll it up and thinly slice.
Alternatively, you can drizzle the beaten egg in to the hot broth before ladling
it over the noodles.
 4.

Optional toppings
1. Beef: Sauté the beef for 2 - 3 minutes over medium high heat.

2.
3. Kimchi: Thinly slice with the kimchi, and mix with 1/2 teaspoon of sesame oil,
and 1/4 teaspoon of sugar.

4.
Noodles
1. Bring a medium pot of water to a boil. Cook somyeon noodles according to the
package instructions (about 3 minutes). Drain quickly and shock in cold water
to stop cooking. Continue to drain and rinse in cold water. Make two
one-serving size mounds as you remove from the water. Place the mounds in a
colander to drain.

2.
3. Place the noodles in serving bowls. Ladle the hot broth over the noodles to
cover all the noodles, and pour it back to the pot by holding the noodles with
the ladle. This will warm the noodles. Ladle the hot broth over the noodles
again. Nicely arrange a small amount of each topping on top of the noodles.
Finish the dish off with a sprinkle of the optional chopped scallions. Serve
warm with the optional sauce on the side.

4.