질문하기
Blanch the konjac noodles in boiling water and drain well.
Wash the perilla leaves thoroughly and slice them thinly.
Julienne the cucumber and carrot thinly.
In a bowl, mix gochujang, soy sauce, vinegar, sugar, and sesame oil to make the sauce.
Add the blanched konjac noodles, vegetables, perilla leaves, and sauce, then mix well.
Serve in a bowl and sprinkle with sesame seeds to finish.
