1. Soak the Korean noodles in cold water for at least 1 hour.
2. Rub the sticky Korean noodles with your hands.
3. Finely chop the coriander and place in the bottom of the bowl.
4. Add shrimp skin and sesame oil.
5. Blanch the coriander and shrimp skins with boiling water, then add light soy sauce, vinegar, chicken essence, and salt.
6. The eggs are cooked beforehand and cut in half.
7. Boil water in a pot, add the Korean noodles, remove them for about 20 seconds, and place them in the blanched coriander and shrimp skin soup.
8. Add the egg to the soup and add a little chili oil.
Tips:Just blanch the Korean noodles, don't overcook them.
