Tomato Perilla Leaf Bibim-myeon

20251020 #breakfastdiary day 1538, 6°C/partly cloudy, 20min/exercise (M) Meanwhile, ancient Greeks and Romans are said to have eaten meals lying down. Special dining couches were arranged around the table. Each couch, called a triclinium (from the Greek 'kline,' meaning bed), could hold up to three men lying down. Each rested his head toward the table and leaned on his left elbow on a cushion. The hostess and other guests or attendants had to use chairs, and slaves had to remain standing the whole time. (Bernd Brunner, The Art of Lying Down) I thought — a whole book could be written just on the theme of 'lying down.' I briefly imagined eating breakfast lying down, but it doesn't seem workable. A 360kcal tomato perilla leaf bibim-myeon made with soy milk noodles

1 pack soy milk noodles, 10 perilla leaves, 1 tomato, (dressing) 5T tsuyu, 1T perilla oil, 3T white wine vinegar, 7T water (adjust water to taste for seasoning)

1. Rinse the soy milk noodles under running water. 2. Roll up the perilla leaves and slice thinly. Cut the tomato and bell pepper into rough chunks too. 3. Put the soy milk noodles in a bowl and arrange the tomato, bell pepper, and perilla leaves around the edge. 4. Mix 5T tsuyu, 1T perilla oil, 3T white wine vinegar, and 7T water, and pour over.

Inspired by @kimdcong