original Recipe
DougLittel
A bowl of cool and refreshing cold noodles is really a kind of enjoyment! I think the main feature of Korean cold noodles is the materials used to process cold noodles. They use buckwheat flour and starch, as well as corn flour, sorghum rice flour and soybean starch. Then there is cold noodle soup, add beef soup or chicken soup, and then add some peppers, beef slices, eggs, apple slices, sesame oil and other seasonings on the noodles. The combination of the two is cool, fragrant, sweet and fresh. <br /><br />As for what is authentic? Hehe ~ I think due to the problem of place of residence, it is somewhat similar. It does not have to be the same raw materials. Everything that can reflect its national characteristics will be enough. In fact, cold noodles are one of the home-cooked dishes of the Korean compatriots. The auxiliary materials used, such as kimchi, are only small dishes regularly available at home. Therefore, in addition to the processing methods of noodles and the blending of soup, these auxiliary materials should be arbitrary. <br /><br />Today, I dare not say which region's style I make represents, but mainly suits my own taste and is good as long as it is delicious. At the same time, I also recommend that friends who are about to try making cold noodles. Although they don't have regular pickles and hot sauce at home, these ingredients can be easily purchased in the supermarket, which can help you get twice the result with half the effort!
