Korean Cold Noodles
1.
Soak the cold noodles in cold water in advance for two to four hours. There is no need to change the water in between.
2.
Wash the cucumber and shred, wash and finely chop the coriander.
3.
The taste of the soup determines the final taste of the cold noodles. Make the base with salt, light soy sauce, and white sugar, and then add apple cider vinegar. The amount of apple cider vinegar is slightly larger, and you can also make it according to your own taste. After mixing, add cold boiled water or beef broth. The mixed soup is slightly saltier than the normal taste. If you like a cool taste, you can put it in the refrigerator.
4.
The sauce can be prepared in advance, and the large pieces can be taken out and sliced in the refrigerator at any time. You can also buy cooked beef with sauce temporarily.
5.
The bottom of the water is soaked beforehand, so boil it in boiling water for two or three minutes, and then it is soft and can be removed. Use cold water to cool it down.
6.
Transfer the cold noodles to a bowl, and pour the adjusted soup. Make a good amount of shredded cucumber, chopped coriander, appropriate amount of spicy cabbage, and add chili noodles as needed. You can also put boiled eggs and fruit slices.
Tips:
Homemade cold Korean noodles are simple and clean. The taste and side dishes can be adjusted according to your preferences.
1. The cold noodles must be soaked in advance, otherwise they won't be cooked badly.
2. The taste and side dishes can be adjusted according to your own preferences, as long as you and your family like it.
