#MushroomMinariRiceNoodles

20251129 #breakfastdiary day 1573, 3°C/cloudy Eaten spicy, Deungchon Kalguksu–style, approx. 500kcal #MushroomMinariRiceNoodles. It's fine to add the minari (water celery) early too, but adding it after cooking keeps it crisp and fragrant.

a handful of meaty oyster mushroom, 1 serving wide rice noodles, a handful of minari (water celery), (broth seasoning) 1T minced garlic, 1.5T chili powder, 1T oligosaccharide syrup, 1T gochujang, 1T brewed soy sauce, 1T fish sauce/anchovy sauce, 1T doenjang, 1T cooking wine

1. Pour 600ml water into a pot; once it boils, add the broth seasoning and simmer a bit longer. (Taste as you go, using about 2-3T of the seasoning mix.) 2. Add the meaty oyster mushroom and wide rice noodles and simmer, then roughly cut and add the minari. (Soak the rice noodles in water beforehand.) With the leftover broth, adding 1/2 bowl of rice, 1 egg, and 1 crumbled sheet of seasoned seaweed, then finishing with a swirl of sesame oil and frying it up, would probably be delicious. But it's breakfast, so I'll hold back.