Octopus Jeotgal Konjac Noodles

Name: Octopus Jeotgal Konjac Noodles
Yield: 205 g
Ingredients: Octopus Jeotgal 50 g; Light Noodle Pumpkin Konjac Noodles 150 serving; Perilla oil 5 g

Perilla leaves can be added

150 kcal

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Ingredients

Main ingredients

Octopus Jeotgal 50 g
Light Noodle Pumpkin Konjac Noodles 1 serving

Seasonings/Sauce

Perilla oil 5 g

Nutrition summary

Carbohydrates 19.57 g 52%

Protein 5 g 13%

Fat 5.67 g 34%

Serving size 205g

Cooking steps

1

Rinse the konjac noodles under running water.
2

Prepare the octopus jeotgal (salted octopus).
3

Blanch the konjac noodles in boiling water for 2 minutes, then drain.
4

Place the konjac noodles in a bowl and top with octopus jeotgal.
5

Garnish with chopped scallions, sesame seeds, or other toppings.

Octopus Jeotgal Konjac Noodles

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