Korean cold noodles

We went to South Korea to find out that Koreans ate so easily, that they could barely see the oil star in their noodles, soup, hot pots, that they could see pickles in three meals a day. Dizzy eyes, I miss my life in the country! This trip to Korea brought back a few bags of pickles, and with pickles made from Korea, you're going to have to make a famous Korean cold face, search the web and find a few squares, so the cold side of both bowls is coming out. Tastes and sweets are a feature of cold noodles, and they are very appetizing。

Recipe Recommendations

acorn noodles 200 grams
Korean kimchi 80 grams
carrots 50 grams
cucumber 50 grams
eggs of 2
oil a little
salt appropriate amount
soy sauce 2 tablespoons
white sugar 5 tablespoons
rice vinegar 4 tablespoons
pickle juice 3 tablespoons
beef noodles 1 tablespoon
ginger 3 grams
garlic 5 grams
cool white appropriate amount

sweet and sour
mix
ten minutes
senior

Steps for Korean cold noodles

Material ready

Eggs wash their skins and boil them in a small pot for eight minutes

Quinos, carrots, twirl, pickles

Take a bowl of white sugar, soy sauce, rice vinegar, salt, pickle juice, beef powder, garlic, ginger and white, and seal it and freeze it in the fridge for more than an hour

An appropriate amount of water in the pot and an acorn-faced cold water in the pot to turn off the fire

While cooking noodles, another pot of water boils and the carrots are cooked

Boiled acorn faces are washed under the water cage and the glue is removed until they do not stick their hands

Wash clean noodles

(b) Cold water after eggs are boiled and skin is cut half

Finally, the noodles are placed in the bowl, and in turn cucumbers, carrots, pickles and eggs

I'll pour the cold soup from the cold。