Perilla Seed Samgye Noodles (Deulkkae Samgyemyeon)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the chicken in milk and marinate for 20 minutes.
2. Put water (1.5 L), the chicken, samgyetang tea bag, and salt in a pot and boil for 30 minutes; drain, then pull off the meat and shred it into bite-size pieces.
3. Boil the buckwheat noodles in the boiling samgyetang broth (800 ml) for 4 minutes, drain, rub them in ice to cool, and roll them into coils.
4. Blanch the perilla leaves in boiling water (500 ml) for 1 minute and drain; spread them out, top with shredded chicken, perilla seed sauce, and basil, and roll them up.
5. Blend the broth ingredients in a blender and strain through a sieve.
6. Place the buckwheat noodles and perilla leaf rolls in a bowl and finish by pouring in the broth.