Finely chop the onion and garlic.

Heat the vegetable oil, sliced chili pepper, and garlic over medium heat until fragrant.

*If using garlic paste, add it with the onion in the next step.

Once fragrant, add half of the chopped onion and sauté.
*Dividing the onion gives two textures, but you can add it all at once if you prefer.

When the onion is cooked, add the ground meat and cook until browned.

*If serving hot, start boiling water for the noodles now.

Once the meat is mostly cooked, add all the seasonings marked with ○ and bring to a simmer.

The photo shows the mixture after simmering.

At this point, lightly mix in the remaining onion.

Reduce to low heat and cook a bit longer to let some liquid evaporate.

*If serving cold, cook the noodles now, then rinse in ice water to chill thoroughly.

Place the well-chilled hiyamugi (or noodles) in a bowl, top with the Taiwanese-style minced meat, green onion, and a drizzle of chili oil. Add an egg yolk if desired. Enjoy!

2019.09.18

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