What is the correct consistency of glass noodles?

I am a beginner to Korean food and recently tried to make Maangchi’s beef bulgogi with glass noodles. I cooked the noodles in boiling water for 6 minutes, rinsed them with cold water and then put them next to the meat in the pan to fry, as instructed in the recipe.

I’m not sure if the consistency was right. They were somewhat slimy on the outside while solid at the core. Did I mess up the cooking or are they supposed to be like this?

submitted by /u/Nicknamewastoolong
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