Great recipe! Gave me an idea to modify it so it brings back my college memories of eating Nong Shim and chinese cooking. Add sliced rehydrated dried shiitake mushrooms, seaweed, carrot and a deep fried egg with runny yolk.
Thanks! Almost everything is on high heat for Chinese food, that’s the key brings you the toasty flavor. And you could use your oil smoke point (written on the bottle )as an indicator(when it starts smoking )if you don’t have a thermometer.
