Korean simple version of cold noodles

Korean cold noodles, also known as Korean cold noodles, are one of the traditional Korean delicacies. South Korea, which has sent off the rainy season, has now ushered in the scorching summer. Under the hot and high temperatures, cold noodles have become everyone's daily staple.
South Korean cold noodles also have particular emphasis on how to eat them: cold noodles used to be eaten in winter, because the main ingredients for making cold noodles, buckwheat, sweet potatoes, potatoes, etc. are all harvested in autumn. But now cold noodles have become a diet eaten in summer. Therefore, Korean cold noodles should be added with mustard when eaten. The reason is that the main material of cold noodles is buckwheat food with cold stomach, and the soup is also ice, which can easily cause cold stomach. Therefore, mustard spicy food is added to warm the user's body.
Eggs are put in cold noodles in South Korea, because the egg yolk protects the gastric mucosa and prevents damage to the stomach from being caused by excessively cold food. Therefore, Libao would like to remind everyone who loves cold noodles and has a bad stomach to pay attention to the next time they eat cold noodles: eat eggs first!
One bite of meat and one bite of icy cold noodles can relieve the heat and hunger! In the hot summer, Libao certainly wants to teach everyone how to make refreshing cold noodles at home! Who asked our Bo 'er to focus on a convenient kitchen for lazy people to lose weight! An easy version that you can enjoy even doing it at home: Cold noodles, hoho, applause! Applause yourself

Recipe Recommendations

cucumber appropriate amount
Korean kimchi appropriate amount
qingshui 1 liter
Jiang appropriate amount
garlic appropriate amount
fruit vinegar 50ML
sugar 3 scoops
salt 4 grams
soy sauce 5-8ML

hot and sour
flavoring
ten minutes
simple

Steps for Korean simple version of cold noodles

Production process: First make cold noodle soup, chop ginger and garlic, add white sugar and mix well; cold noodles can be paired with sliced beef. In South Korea, it is eaten with special charcoal-fired barbecue.

Pour in a small amount of warm water to melt the sugar and stimulate the aroma of ginger and garlic; take a bite of the meat and ice cold noodles to relieve the heat and cravings!

Pour the mixed ginger and garlic juice into 1 liter of prepared water;

Add fruit vinegar, beef powder, salt, and soy sauce to taste;

Stir well and place in the refrigerator for later use;

After refrigerated, filter off the ginger and garlic minced with a sieve and set aside;

Soak the buckwheat cold noodles in clear water until soft, then put them into a boiling water pot and cook over high heat for about 30 seconds and remove them;

Stir the fished noodles repeatedly in ice water to cool them too well (this is common when cooking noodles, and it can make the noodles strong and springy);

Put the soaked buckwheat noodles into a bowl and add the side dishes (spicy cabbage, beef slices, shredded cucumber, apple slices...);

Pour in the ice-cold soup, top it, eat meat!!