Korean Cold Cornmeal Noodles

Name: Korean Cold Cornmeal Noodles
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Cornmeal noodles; 2 tsp salt; 2 tsp Sugar; 3 tsp Soy sauce; 6 cloves garlic; Some Chili noodles; 1/2 bottle Sprite; 6 tablespoons Apple cider vinegar; 1 piece pear; 200g quail eggs; 250g beef; Some chili sauce

by All ice

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Korean cold noodles are a kind of traditional national food that people love, especially in the Northeast, it is a very characteristic low-flour snack, usually with beef soup or chicken soup, accompanied by spicy cabbage, meat slices, eggs, cucumber shreds, pear strips, etc. When eating, put a small amount of cold soup and an appropriate amount of noodles in the bowl, then add the condiments, and finally pour the soup again. The noodles are fine and tough, the soup is cool, hot and sour. The key to delicious cold noodles lies in the preparation of the soup. The homemade soup tastes better and is more hygienic. The specialty of Korean cold noodles is buckwheat noodles. I made corn noodles this time, and it feels very refreshing!

Korean Cold Cornmeal Noodles

1. In a clean basin, pour light soy sauce and add sugar

2. Add apple cider vinegar

3. Add garlic puree

4. Kallang boiled water, add sprite

5. Add spicy sauce and chili noodles, and finally mix well, taste for yourself, fine-tune according to your favorite taste, and then put it in the refrigerator for later use