Korean Cold Noodles
by starqueen
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. All the ingredients for the cold noodle soup are as shown above: put all the ingredients in the pot together, soak all the ingredients in the water, heat up on a high fire, skim the foam, and simmer on a medium-low heat for 1 hour. You can make more cold noodle soup at one time, put it in the refrigerator, and take it as you eat.
2. Prepare all ingredients.
3. Apple cider vinegar is not very sour, so you can add more when seasoning.
4. After the soup is boiled, strain it out with a strainer. The ingredients can be thrown away, leaving the soup for later use.
5. Let cold noodle soup cool, add 1 tablespoon of salt, 3 tablespoons of sugar, 8 tablespoons of apple cider vinegar, half a tablespoon of Dahida, 1 tablespoon of soy sauce, and then put it in the refrigerator to freeze or refrigerate.
6. Boil water in the pot, put the cold noodles in, and remove them after 1 minute.
7. Wash the cold noodles twice in cold water, wait until the cold noodles are completely cool and remove them for later use.
8. Put the drained cold noodles in the bowl, put pear shreds, cucumber shreds, tomato slices, beef slices just cooked with the soup base, put half an egg, and sprinkle some sesame seeds. If you like spicy food, you can add spicy cabbage and Korean chili sauce.
