Name: Homemade Korean Cold Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Buckwheat flour; 100g Potato starch; 50g Wheat flour; 2g Alkaline Noodles; 4g Refined salt; 140ml Shimizu; 1/2 Boiled eggs; 4 slices Beef Tendon in Sauce; 4 slices apple; 30g Homemade Korean Spicy Cabbage; Some Cooked Sesame; 500ml Vegetable and Fruit Soup

Homemade Korean Cold Noodles

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The temperature in Beijing today is relatively high. Since I was out for business all day, I felt hot after work and I wanted to eat some cool food when I returned home. Therefore, I made Korean cold noodles for dinner. After a bowl of noodles, I feel a lot more comfortable all over, ha ha!
I prefer to eat Korean cold noodles, mainly because it tastes cool. After eating, it is a little bit sour, sweet and spicy, with the aroma of kimchi. It is very appetizing! There was one of the first time-honored Korean-style cold noodles in Beijing. I heard that it was a Korean-style restaurant opened in the 1950s of the last century called "Yanji Restaurant." I remember eating it a few times when I was a kid, when I was a North Korean chef, and the taste was more authentic. I visited it again last summer. The restaurant is still in the old location of Xisi. It seems that it has been renovated in recent years and looks much more beautiful than before, but the taste is not as good as before. There is no Korean chef in it. The bowl for eating noodles is still the kind of big bowl, but the content is much simpler. Since I haven't been there for many years, the taste of childhood is almost forgotten and there is no way to compare it, but it always feels like the taste I imagined!
I went home after get off work today and made a bowl of cold noodles. The soup of the cold noodles was still the hard core of the pineapple cut from yesterday, and some fruits and vegetables were soaked for 24 hours. The soup tastes very good.
Regarding the soup preparation method and ingredient list of Korean cold noodles, I will introduce at the end of the following. If friends are interested, please refer to its preparation method, make it at home and taste it, you will like it. The method is also very simple. In order to be delicious and authentic, you need to soak the soup one day in advance. The soup can be used after soaking and refrigerating for 24 hours.
There are many ways to make Korean noodles. You can roll the dough into noodles and then cut into thin strips with a knife. You can also use a noodle press or a noodle press. I use a Chinese noodle mold. Making noodles, using this tool to make noodles is easier and less troublesome. This kind of pressed glutinous noodle mold is sold in the small commodity market in Beijing. The price is very cheap. You can buy it for only about 20 yuan. The material is made of aluminum alloy. There is also a strong non-toxic plastic surface press, the price is about 10 yuan, but it is not very durable, if too much force is easy to crack.
The main methods of making Korean cold noodles are as follows;"

Homemade Korean Cold Noodles

1. Pour the buckwheat flour into the bowl, then pour the potato starch and wheat flour and mix well.

2. Then add salt and soda noodles and mix well.

3. Mix the noodles with clean water.

4. Knead the dough after mixing.

5. Then cover it with a wet towel and let it rest for 10 minutes.

6. Put the dough into the dough press after it relaxes.

7. Then adjust the bolts and tighten the cover.

8. The water in the soup pot is boiled, and the water is boiled to set the noodle press on the pot, and then twist the handle of the screw to squeeze out the noodles.

9. Put the noodles in the pot and stir gently with chopsticks. When the water boils again, the noodles will rise to the surface. Cook for 2 minutes to remove.

10. After removing the noodles, put them in a cold water basin to cool them down.

11. Transfer the noodles to a bowl when they are too cold.

12. Place the spicy cabbage, apple slices, egg and sauce beef on top with chopsticks.

13. Use a spoon to scoop out the soup and pour it on the noodles.

14. The noodles can be eaten with a little cooked sesame after pouring the soup.

15. If you like spicy food, you can add some deep-fried chili oil.

Tips:
How to make Korean cold noodle soup

Soup mix list;

Ingredients: 750ml mineral water, 1 teaspoon of soda, 2 tablespoons of white vinegar, 1 teaspoon of refined salt, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 25 grams of cucumber slices, 25 grams of shredded onions, 25 grams of green peppers, 30 grams of apple chips, 30 grams of fragrant pear slices Grams, 50 grams of crushed pineapple.

Modulation method

Modulation; first put the cut fruits and vegetables in the fresh-keeping box, then melt the sugar, salt and soda with mineral water, then put an appropriate amount of white vinegar and soy sauce in it and mix thoroughly, mix thoroughly, pour the sauce on the fruits and vegetables, and cover the fresh-keeping box Put the lid in the refrigerator and let it soak for 24 hours before use.

(Note: The above raw materials use 750ml of mineral water. The soaked soup can make two bowls of cold noodles. If you need to make more, you can calculate according to the number of raw materials in the ingredient list, and then add a reasonable proportion of fruits and vegetables and seasonings. ).

The characteristics of cold noodles; the ingredients are beautiful in color, the fruits and vegetables taste fragrant, the taste is salty and sour and sweet, the noodles are smooth and chewy, the ingredients are mixed with meat and vegetables, and they are cool and delicious.

Tips;

1. The noodles should be longer, do not break when squeezing or cutting. To choose a better potato flour, the taste will be more chewy and delicious.

2. For apples, Fuji or Guoguang apples with hard, sour, sweet and crisp are suitable.

3. Sauce beef and spicy cabbage can be made by yourself or you can buy finished products.

4. When eating, the taste can be adjusted according to your own preferences. For example, the degree of sweetness, sourness, saltiness and pungency, etc., can be added to the bowl when eating some additional white vinegar and chili oil. White vinegar should be white rice vinegar, and vinegar essence is a chemical product. The acetic acid is artificially synthesized, and the taste is too sour. It is not recommended to use it. Eating more chemical preparations is not good for the body.

The "Homemade Korean Cold Noodles" of the Big Frying Spoon, suitable for home-made Korean flavors, is ready for your friends' reference!