Korean cold noodles
By MaxTerry
Ingredients: soy sauce,soba,Apple,sesame,cucumber,beef,cooking wine,sesame oil,onion,Jiang,pepper,aniseed,refined salt,boiled eggs,Korean spicy cabbage
Recipe Recommendations
- soba appropriate amount
- beef appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Apple appropriate amount
- Korean spicy cabbage appropriate amount
- cucumber appropriate amount
- boiled eggs half a
- sesame appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- soy sauce appropriate amount
- refined salt appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- an hour
- simple
Steps for Korean cold noodles
1
Soak the beef in cold water to remove the blood, place it in a cold water pot, bring to a boil over high heat, remove the blood-stained foam on the surface, and after boiling for about a few minutes, add the onion, ginger slices, pepper, aniseed, soy sauce, refined salt, cooking wine, and change to low heat for about 1 hour (depending on the size of the beef) until the beef is cooked and soft.
2
Remove the cooked beef, let it cool, slice or shred it for later use. Remove the seasoning from the remaining soup, filter it with coffee filter paper, add vinegar, soy sauce, sugar, salt, mustard oil, taste, and place in the refrigerator to refrigerate-it will be the soup for cold noodles.
3
Practice for cold noodles: Cooking soba noodles. After the water is boiled, add the soba noodles. After cooking according to the instructions, remove them and wash them under cold water several times until they do not adhere, drain the water and place them in a bowl.
4
Sliced or shredded apples (pears), cucumbers, Korean spicy cabbage, sliced boiled eggs. Place the prepared beef slices, apples (pears), cucumbers, Korean spicy cabbage slices, and boiled eggs on the noodles, and add the cold noodle soup that has been cooled through in the refrigerator. Sprinkle some sesame seeds, sesame oil, and add some Korean chili sauce if you like spicy food. The one with mustard oil is best, which tastes more authentic.Korean cold noodles Make Tips
Tips: 1. If using the soup mix included with the noodles, you can substitute cold water with stock for a better flavor. 2. If you want to save time, you can use canned stock; choose beef shank for the beef as it tastes best, or you can use braised beef instead. 3. Use plenty of water when boiling the noodles; cooking them in ample water prevents them from sticking together. 4. The cooked buckwheat noodles must be rinsed with cold water; rinse for a while, agitating them with your hands to ensure they cool completely.