Korean Cold Noodles
1.
Wash the beef and put it in the pot, add more water to a boil, and remove the floating powder
2.
Put green onions, ginger, star anise, pepper, appropriate amount of salt and cook until the beef is cooked
3.
Remove the beef from the boiled soup, let it cool, and filter it into a crisper or basin
4.
Add vinegar (the Northeast likes to put vinegar essence, but not white vinegar, balsamic vinegar or fruit vinegar), soy sauce (you can put light soy sauce or very fresh flavor, don't put heavy color), sugar (the amount is determined according to your own taste), The sesame oil, you can also put thin chili noodles or Korean hot sauce according to your own taste. It is best to taste the prepared soup. If it is weak, add some salt, and put the prepared soup in the refrigerator for later use.
5.
Soak the buckwheat noodles in cold water for half an hour, pour out the cold water and soak in boiling water for a few minutes
6.
Pour out the hot water, cool it down with cold water, rub it to remove the mucus on it, and it becomes smooth and firm. You can also boil it in boiling water for 2~3 minutes without soaking, and then it will be soft. Take it out and put it in cold water, rub it, and then pour it in cold water again.
7.
Remove and pour the cold soup in a bowl
8.
The boiled beef is cut into slices against the texture of the shredded pork, cucumbers are cut into slices, boiled eggs are cut into halves along the length, pears are peeled and cut into slices, and spicy cabbage is cut into slices (spicy cabbage can be marinated in an instant method) System: Cut the cabbage into shreds, marinate in salt for a while, squeeze out the water, add green onion, garlic, chili noodles, ginger, and white sugar, mix well and leave it in a warm place for 1 day to ferment and taste ready to eat)
9.
Remove the cold noodles and put them in a bowl, put all the chopped ingredients on the noodles, and then sprinkle with cooked sesame seeds.
