Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
In a small bowl, combine the egg yolk, perilla oil, Buldak mayo, Cham sauce, and Buldak sauce. Mix thoroughly until smooth.
Bring a pot of water to a boil and cook the buckwheat noodles for 5 minutes.
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch.
Place the rinsed noodles on a plate, pour the prepared sauce over them, and garnish with roasted seaweed flakes.
