Have you ever tried Changchun Korean Cold Noodles from Jilin snacks? You can try making it yourself!
Korean Cold Noodles
Changchun Korean Cold Noodles
Korean Cold Noodles (commonly known as noodles) is a traditional ethnic food loved by people, famous both at home and abroad. Among them, the buckwheat cold noodles are especially renowned. It is generally made with beef or chicken broth, seasoned with kimchi, meat slices, egg, cucumber shreds, pear strips, green onion shreds, chili, monosodium glutamate, salt, etc. When eating, first put a small amount of cold broth and an appropriate amount of noodles in a bowl, then add the condiments, and finally pour the broth again. The noodles are thin and chewy, the broth is cool, and it has a pleasingly sour and spicy taste. Korean Cold Noodles were invented by Korean people, and most people simply call them noodles. Whether on the Korean Peninsula or in mainland China, cold noodles are a very popular food. In mainland China, Korean Cold Noodles are popular in many street snack shops because they are cheap and quick to eat. Authentic Korean cold noodles are usually eaten in the summer. Korean Cold Noodles are mostly eaten in bowls, but they can also be served on plates, in which case the broth is relatively less. The method of making cold noodles is to cook the noodles, then rinse them in cold water, drain them, and season with salt, vinegar, soy sauce, etc., and add vegetables such as tomatoes and cucumbers as side dishes. When eating, mix the side dishes with the noodles, and serve with Korean pickles or kimchi. In terms of seasonings, Korean chili paste is generally used, but mustard paste is also used. As the saying goes: "Chili burns the mouth, garlic burns the heart, and mustard burns the bridge of the nose." When you have a cold and a stuffy nose, eating mustard can immediately clear your nose.
Method
Ingredients: About 40% buckwheat flour, about 60% starch, an appropriate amount of beef, seasonal vegetables, apple, green onion, carrot, etc. An appropriate amount of chili powder, sesame oil, sesame seeds, minced garlic, fine salt, monosodium glutamate, food alkali, vinegar, soy sauce, etc.
Cooking method: 1. Cut the beef into large pieces, soak in cold water to clean, put it in a cold water pot, bring to a boil over high heat, skim off the floating blood foam, then add soy sauce and fine salt, at this point, you can turn to low heat and simmer. 2. Put the green onions and carrots in a special small cloth bag and put them in the pot. When the beef is completely cooked, take it out and place it on a cutting board, and let it cool down before cutting it into small thin slices. 3. Slightly filter the beef broth and put it in a container for later use. 4. Mix the buckwheat flour and starch in a certain ratio in a mixing basin, scald with boiling water to form a slightly hard dough, add an appropriate amount of alkali, knead well, roll into a round strip, put it in a special extrusion tube, quickly press into noodles, and then immediately put them in boiling water to cook. After the noodles are cooked, put them in cold water to cool down, or some people use an electric fan to blow the noodles cool. After that, put them in bowls and serve. 5. Place kimchi and other seasonal vegetables on the noodles, along with four or five slices of cooked beef. Pour over the garlic-chili sauce (a paste made from minced garlic, dried chili flakes, and water), then add fruit slices and egg shreds. Finally, pour the beef broth, sprinkle with roasted sesame seeds, and drizzle with sesame oil.
Six inches of yogurt