Cold Noodles
by Susuai Food
Favorite
Difficulty
Normal
Time
15m
Serving
3
Yesterday was the summer solstice and entered a hot day. In such hot weather, I love a large bowl of cold Korean noodles. The sweet and sour feeling is lingering. But the cold noodles of Korean cuisine, the beef is not thick enough, and the cold noodles are not enough, they are often not enjoyable. It is better to make them at home, clean and delicious!
The key to delicious Korean cold noodles is the soup, which is the soul of cold noodles. You can use beef broth as a base, but don't let the greasy oils hang in the soup. If you have too much greasy noodles before eating, you will lose your appetite just by looking at it. My favorite is the soup with water as the base. In fact, it is more comfortable to eat with water as the base on a hot day!
Then use the best ratio to adjust the soup of the cold noodles, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons pear juice, 5 tablespoons apple cider vinegar, and appropriate amount of salt. This is based on personal preference. You can add chicken essence, we usually don't put drops in our house.
In addition to making a good soup, there is also a key step, that is, the cooked noodles must be submerged in cold water many times until the water becomes clear, and the cold noodles will taste good.
Put the prepared soup in the refrigerator for 1 hour and pour it on the elastic buckwheat noodles. Add beef slices, kimchi, eggs and other ingredients. It tastes sweet and sour, smooth and moisturizing the throat, and refreshing!
The key to delicious Korean cold noodles is the soup, which is the soul of cold noodles. You can use beef broth as a base, but don't let the greasy oils hang in the soup. If you have too much greasy noodles before eating, you will lose your appetite just by looking at it. My favorite is the soup with water as the base. In fact, it is more comfortable to eat with water as the base on a hot day!
Then use the best ratio to adjust the soup of the cold noodles, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons pear juice, 5 tablespoons apple cider vinegar, and appropriate amount of salt. This is based on personal preference. You can add chicken essence, we usually don't put drops in our house.
In addition to making a good soup, there is also a key step, that is, the cooked noodles must be submerged in cold water many times until the water becomes clear, and the cold noodles will taste good.
Put the prepared soup in the refrigerator for 1 hour and pour it on the elastic buckwheat noodles. Add beef slices, kimchi, eggs and other ingredients. It tastes sweet and sour, smooth and moisturizing the throat, and refreshing!
