How should I make Korean Cold Noodles in Soup?

Korean Cold Soup Noodles

Main Ingredients ：

Noodles(Standard Flour)150g,

Accessories ：

Beef(Bein)200g,Cabbage100g,Smoked Cucumber50g,Kimchi30g,Egg60g,Polished Sesame100g,

Seasonings ：

Butter 10g, Ginger 5g, Cream 10g.

Seasoning:

10 grams of cream, 5 grams of green onion, 5 grams of ginger, 15 grams of chili sauce, 5 grams of sugar, 5 grams of vinegar, 3 grams of salt, 2 grams of sesame oil

Method

(1) cucumber cleaned and cut into round slices, mixed with a little salt to marinate softly;

(2) cucumber and then rinsed in cold water, drained, mixed with a little salt. drain, mixed with a little sesame oil standby;

(3) cold noodles into the boiling water for 6 to 7 minutes, out of cold water, and gently scrub with your hands, remove and drain;

(4) the cucumber, beef shank meat, cabbage, cucumber, kimchi, eggs (boiled), (in addition to the cold noodles, sesame seeds), and salt, green onions, minced green onions, minced ginger, sugar, vinegar, sesame oil, all under the pot;

(5) Simmer over low heat for 50-60 minutes, then remove the vegetable parts and strain through gauze;

(6) Remove the sliced beef and set aside;

(7) Serve the bowl with the cold noodles, top with the sliced beef, sliced small cucumber, poached egg and kimchi;

(8) Add the chili sauce, the refrigerated beef broth, and finally sprinkle with the white sesame seeds to serve.