Korean cold noodles
By VicentaLakin
Recipe Recommendations
- cold noodles appropriate amount
- beef soup appropriate amount
- eggs appropriate amount
- tomatoes appropriate amount
- kimchi appropriate amount
- cucumber appropriate amount
- coriander appropriate amount
- Home-made Korean hot sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- minced garlic appropriate amount
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Korean cold noodles
1
Soak cold noodles with water first, which will take about 1 hour.
2
Now prepare the ingredients and cut the kimchi into thin threads with a knife.
3
Wash the cucumbers with water and cut them into thin threads with a knife.
4
Wash the parsley with water and cut into foam with a knife.
5
Boil the egg and divide it in half.
6
The beef soup is cooked in advance and placed in the refrigerator for refrigeration. (My beef soup is clear soup before sauce beef)
7
Wash the tomatoes with water and cut them into slices with a knife horizontally. (Tomato slices can be replaced with apple slices and pear slices)
8
Put water in the saucepan and bring to a boil, add cold noodles, bring to a boil, remove, and rinse with cold water. (If you don't feel cold noodles are cold, you can add a few ice cubes to the soup when eating)
9
Pour the beef soup into a large bowl, add MSG, salt, white sugar, white vinegar, soy sauce, and minced garlic, and mix well (add less salt and soy sauce because the beef soup is salty). Add the cold noodles in the shower and place kimchi, eggs, tomatoes, minced coriander, cucumber, and hot sauce on the cold noodles. (You can also add a few slices of beef).