韓国の素麺、知ってる？｜お薦め銀の冷麺器、汁ありビビン麺も混ぜやすい
This was my most-used bowl this summer. A Korean cold noodle bowl. Stainless, sturdy, no smell transfer. Keeps noodles and ice super cold for a long time. I’ll show it while cooking a Korean souvenir. This is the Korean “somen” gift. 900g… heavy! The market lady even recommended this noodle sauce. Didn’t know Korea had somen. Cooking is same as Japan. Feels more like hiyamugi than somen. Honestly… not worth carrying back, maybe. lol Summer noodles need cucumber topping, cut thin. Couldn’t find my marker, Park Seo-joon, for a while. This time I bought this one. Are you famous too? The souvenir sauce uses beef stock, like Dashida. Not sweet… so I topped with sweet-spicy beef. Garlic & sesame oil… with Aussie beef. Seasoned simply with mild yakiniku sauce… Plus gochujang and sesame oil. Oil hardens on cold noodles, so locals serve it separately. Great not only for bibim-myeon and bibimbap… But its simple shape fits any Asian food. Just keep piling toppings. lol Even pour on the sweet sauce. ♡ Japanese tsuyu is 4x concentrate, this one is 8x. Without sweetness, saltiness stands out more. Try it as a souvenir if curious. But more than that… Look at the bowl. Even simple plating looks stylish. It upgrades taste with vibes—perfect for me. Even with lots of broth and veggies, easy to mix. Downside: unlike Korea, Japan lifts bowls… So don’t use for hot soup—you’ll burn yourself. For hot/cold use, choose double-layer bowls. Oh, this recipe was yummy. I’ll link it. So, this was my most-used, highly recommended bowl of summer.
この夏、一番使ったのが 韓国の冷麺器（ステンレスの器）
冷たい麺や氷を入れても、長時間ヒエヒエが続きます
さらに丈夫で匂い移りもしにくく、見た目もシンプルで料理が映えるのが魅力！
動画では、韓国土産のオットギ「素麺」「牛出汁の麺つゆ」も紹介してみました
甘辛い牛肉や野菜をトッピングしたら、夏ぴったりのランチになりました
✨ この動画のポイント
・韓国冷麺器のメリット・デメリット
・韓国素麺＆牛出汁つゆの紹介
・夏におすすめの麺アレンジ
・盛り付けが映える器の使い方
汁ありビビン麺のレシピはこちら
りんごジュース、買ってきて良かった。美味しかったぁ、THANKS!!!
🍜 冷麺・素麺・ビビン麺・ビビンバなど、アジア系料理に相性抜群！
友達に薦める感覚で、愛用品を紹介してみました♡
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