Detailed Illustration: Cold North Korean Noodles

Detailed Illustration: Cold North Korean Noodles

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

2. Peel the hard-boiled eggs and cut into 2 halves.

3. Shred the cucumber and slice the big white pear.

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

5. Pour 2 large bowls of water into the pot, add sliced ginger and green onion, 2-3 slices, and heat the water.

6. Put in the blanched beef, close the lid, and bring to a boil.

7. After the water boils, turn the heat to a low heat and cook the beef.

8. Let the soup and beef cool, remove the beef, slice it for later use.

9. Put the light soy sauce in the cold beef broth, adjust the color of the soup, add light soy sauce a little bit, until you feel satisfied with the color, the color is best not too dark, the light soy sauce is very salty, adding too much affects the taste. But it's best not to replace soy sauce with soy sauce, because the taste of soy sauce is relatively fresh and the soup base tastes good.

10. Add the right amount of salt. Don't get too much. The cold noodle soup is mainly sweet and sour. The amount of salt should be mastered. It is best to add and taste while you are satisfied.

11. Add white vinegar (do not use other vinegar, white vinegar must be used).

12. Add sugar.

13. Increase the beef noodles with Xida, this seasoning is very flavorful.

14. Add iced sprite and stir all the ingredients. Put the adjusted soup base in the refrigerator until it is cold. This step is very important. The cold noodle soup must be ice-cold to enjoy it. Put the prepared cold noodle soup in the refrigerator for later use.

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

16. Pour water in the pot and bring to a boil, add the cold noodles and cook for about 1.5 minutes, not too long, otherwise the cooked noodles will be too soft and not chewy. Do not stop using chopsticks to stir to prevent adhesion.

17. The noodles are transparent after being cooked.

18. Put the cooked noodles in cold water and let it cool over at least 3 times to make the noodles cool completely.

19. After the noodles are too cold, rub the mucus off the surface of the noodles with your hands, so that the processed noodles are not sticky and more chewy.

20. Put the noodles in the bowl.

21. Top the ingredients.

22. Pour in the iced cold noodle soup, sprinkle with chopped coriander and chili oil, a bowl of pure Korean beef soup cold noodles is ready.

Tips:

I did not indicate the standard amount of seasoning, because everyone’s tastes are different, and the requirements for sour, sweet, salty and spicy are different, so it’s best to add seasonings while tasting. This is more in line with personal tastes. I personally prefer sweet and sour. It's heavier, my kid likes it lighter, so every time I make the soup, I add some sugar and vinegar to my bowl.