1. Mix cold boiled water, rock sugar, apple cider vinegar, glutinous rice white vinegar, mature vinegar, salt, and pineapple, and put it in the refrigerator;
2. Shred the cucumber and slice the tomato for later use;
3. Cut the boiled egg in half and set aside;
4. Take a pot and add an appropriate amount of water;
5. After boiling, add cold noodles and cook until the taste is appropriate;
6. Put cold noodles in ice water to cool too much;
7. Put the cold noodles in the refrigerated soup, add shredded cucumber, tomato slices, boiled eggs, Korean spicy sauce, and Korean spicy cabbage;
8. Sweet and sour, icy and cold, in dog days, I only need a bowl of cold noodles.
Tips:1. Cold noodle soup, I like sweet and sour taste, the ratio of sweet, sour and salt can be adjusted according to preference;
2. Adding pineapple is to make the soup more fruity, so it must be added;
3. Cold buckwheat noodles are easier to cook, don't overcook them;
4. Put the cooked cold noodles directly into ice water, the taste is more elastic.
![[korean] Cold Noodles Mixed with Buckwheat recipe](https://img.simplechinesefood.com/9d/9d5d27a526c221d18ca1a3a577fa7132.jpg)
