The practice of cold noodles in Korea

Soak 200 grams of buckwheat noodles in cold water for 20-30 minutes, pour beef bones or beef soup into a soup pot, pour soup packets contained in bread into the broth, add one tablespoon of Korean hot sauce and two tablespoons of pickled vegetable soup, stir well, cook over high fire for 5 minutes, turn off the fire and let the pot cool in cold water or ice water. Friends who like cold taste can put it in the refrigerator for refrigeration. Put the soaked noodles in cold water, cook them with high fire until they just boil, and then turn off the heat to cook the noodles. Cut braised beef, carrot, kelp and cucumber into shreds, rinse the cooked noodles with cold water until they don't stick to your hands, then put the washed cold noodles at the bottom of the bowl, evenly put a few shreds on the noodles, and finally pour in the cooled soup.

The practice of cold noodles in Korea

food

200 grams of tartary buckwheat powder

Appropriate amount of sauce beef

Carrot right amount

Appropriate amount of kelp

Appropriate amount of cucumber

Proper amount of soup

Korean Chili sauce 1 spoon

2 tablespoons pickle water

Steps/methods

1

Soak 200g buckwheat noodles in cold water for 20-30min.

2

When making instant noodles, pour beef bones or beef soup into the soup pot, pour the soup bag contained in the bread into the soup pot, add one tablespoon of Korean hot sauce and two tablespoons of pickled vegetable soup, stir well, cook on high fire for 5 minutes, turn off the fire and let the pot cool in cold water or ice water. Friends who like cold taste can put it in the refrigerator for refrigeration.

three

Take another soup pot, pour half a pot of water, put the soaked noodles in cold water, turn off the fire after the fire boils.

four

When cooking noodles, shred braised beef, carrot, kelp and cucumber for later use.

five

Rinse the cooked noodles with cold water until they don't stick to your hands.

six

Put the washed cold noodles at the bottom of the bowl, put several kinds of silk evenly on the noodles, and finally pour in the cooled soup.

material

Ingredients: 500 grams of cold noodles and 300 grams of beef.

Accessories include cucumber, egg (boiled) and pear.

Seasoning salt amount ginger amount soy sauce amount coriander amount spicy cabbage amount sugar amount white vinegar amount Sprite amount Chili oil amount.

The practice of cold noodles in Korea

Korean cold noodles can be described as varied. Many of them add ingredients and seasonings according to personal taste, so the taste is different. The cold noodle method I introduced today, from a fresh aunt in Yanji, should be regarded as authentic. Last week, our family ate three meals in a row, cold, appetizing and delicious.

The aunt said that if you want to eat delicious cold noodles, you must prepare cold noodles with lean beef soup, and she also has a trick to make the prepared cold noodles more refreshing, that is, add a proper amount of chilled sprite to the cold noodle soup. I tried this trick. It's awesome. There are three key steps to remember when cooking noodles: "soaking in cold water for 30 minutes before cooking", "rubbing" (rubbing the soaked noodles before cooking and wiping off the mucus on the noodles after cooking, both in cold water) and "supercooling" (cooking noodles in cold water for at least three times to ensure that the noodles are completely cooled), so that the cooked cold noodles can be Q-bounced.

As for the ingredients, my aunt said not to be too complicated, and it is not easy to have too many varieties. Their traditional ingredients generally include shredded cucumber, shredded egg skin, sliced beef, boiled eggs, coriander and Pak Lei, and there is no spicy cabbage. My family's cold noodles were slightly changed, and the skin of shredded chicken eggs was replaced by spicy cabbage, because I like spicy cabbage drops.

Ingredients: 500g of cold noodles and 300g of lean beef.

Ingredients: cucumber, boiled egg, Pak Lei, coriander powder, spicy cabbage, onion and ginger slices.

Seasoning: beef powder, salt, sugar, soy sauce, white vinegar, sprite, Chili oil.

Production 1: preparation

1. Soak cold noodles in cold water for 30 minutes in advance.

2. Peel the boiled eggs and cut them in half.

3. Cucumber is shredded and sliced in Pak Lei.

4. Blanch the beef with boiling water, remove impurities and blood, take it out, and pour out the water in the pot.

Korean Cold Noodles mS.jpg

Production 2: Boil beef soup

1. Pour 2 bowls of water into the pot, add 2-3 slices of ginger and onion, and heat the water.

2. Add the cooked beef, cover it and bring to a boil.

3. After the water is boiled, turn to low heat and cook the beef.

4. Cool the soup and beef, and take out the beef slices for later use.

Korean Cold Noodles eN.jpg

Production 3: Prepare beef soup.

1. Put the soy sauce in the cool beef soup, adjust the color of the soup, and add the soy sauce little by little until the color is satisfactory, not too dark. Soy sauce is salty and will affect the taste. But it is best not to use soy sauce instead of soy sauce, because soy sauce tastes fresh and the soup base is delicious.

2. Add the right amount of salt, not too much. Cold noodle soup is mainly sweet and sour, and the amount of salt should be controlled well. It is best to add it to your satisfaction while tasting it.

3. Add white vinegar (don't use other vinegar, be sure to use white vinegar)

Add sugar

5. Increase Xida beef powder. This seasoning is very delicious. Be sure to add.

6. Add iced Sprite and mix all the ingredients evenly. It is very important to put the prepared soup base in the refrigerator until it is cold. Cold noodle soup must be chilled before it can be enjoyed.

Tip: I didn't mark the standard dosage of seasoning, because everyone has different tastes and different requirements for sweet, sour, salty and spicy, so it is better to add seasoning while tasting, which is more in line with personal taste. Personally, I prefer sweet and sour, and my boy likes light, so every time I make a soup base, I will add some sugar and vinegar to the bowl.

Korean Cold Noodles jJ.jpg

Making 4: Cooking noodles

1. Wash the soaked cold noodles twice with cold water, and then rub the cold noodles with your hands.

2. Pour water into the pot and bring it to a boil. Add cold noodles and cook for about 1.5 minutes. Don't take too long, or the cooked noodles will be too soft. Don't stop using chopsticks, stir them to prevent sticking.

3. Noodles are transparent after being cooked.

4. Cool the cooked noodles in cold water for at least 3 times, so that the noodles are completely cooled.

5. After the noodles are too cold, wipe off the mucus on the surface of the noodles by hand, so that the treated noodles are not sticky and contain no gluten.

Put the noodles in a bowl.

Step 7 add ingredients to the yard

8. Pour in the chilled cold noodle soup, sprinkle with coriander powder and Chili oil, and a bowl of pure Korean beef soup is ready.