Spicy Pollack Roe Buckwheat Perilla Leaf Bibimmyeon

Shred the perilla leaves and cucumber.

Remove the skin from the spicy pollack roe and prepare it.

Boil the buckwheat noodles and rinse them with cold water.

In a bowl, mix spicy pollack roe, soy sauce, sesame oil, chili powder, and minced garlic to make the sauce.

Add the shredded perilla leaves, cucumber, sauce, and spicy pollack roe to the cooked buckwheat noodles and mix well.

Serve in a bowl and sprinkle with sesame seeds.