Angel Hair Bibimguksu Recipe | Epicurious

Sarah 세라
I started the onista kitchen in 2018 during my “quarterly life crisis”. I was very unhappy and incomplete in my first full -time job, and I hope it was not something I didn’t just have to make and accept the habit of becoming an adult. During these years, one thing made me feel that: the food of the Ummah. It was not just taste and taste that comforted me. The process of making these utensils also attracted me. Learning and copying recipes felt like therapy, and for others sharing and cooking these recipes makes me happy, just as it is for Umma. This new practice was exactly what I needed during this stage of my life, and eventually he encouraged me to collect all the recipes of the oath to maintain forever. Initially, I documented them in my notebook until I decided to upload them online to share with passionate chefs around the world. Soon, people took notice of our work, and then there was a traction. We eventually had the first time to cooperate with the Korean Food brand, with which we both grew up. Umm and I felt passionate and determined to produce a unique version that would not be disappointed. When we first cut our first cutting of the final dish – after numerous cycles of tests and critics – we both shook their heads in the contract and said, “That’s!” That very dish was a unique noodle masterpiece, which relies on gutujing to make a sauce that provides the perfect balance of spice, tang and sweetness. Here we choose angel hair pasta instead of a different taste and texture as well as Someon (thin wheat noodles), as well as for additional convenience.

Umma’s kitchen wisdom
I use a mandulin to pieces the cabbage ⅛ inch thick. You can convert fish sauce for tuna squeeze sauce: Use 2 tablespoons. Reduce fish sauce and sugar to 2 tablespoons.