1. Soak the Korean soba noodles from the supermarket in cold water for 10 minutes.
2. Slice tomato and braised beef tongue, shred cucumber and white radish, and mince coriander.
3. Mix 150ml stock with 1 spoon of light soy sauce and 2 spoons of balsamic vinegar, then add 200ml of Sprite for later use. PS: If there is no broth, use a small spoonful of fresh chicken juice and add water to bring it up.
4. The soaked cold noodles are boiled in a pot under water for three to five minutes, stirring all the time, it is very easy to stick to the pot.
5. After the noodles are cooked, water them two or three times.
6. Take out the over-watered noodles, put on the prepared tomatoes, white radish, cucumber, braised beef tongue, coriander froth, and add a spoonful of Korean garlic chili sauce at the end.
7. Sprinkle in dried chilies, and slowly pour the soup prepared in step ③ along the side of the soup bowl.
8. Put half a boiled soft-boiled egg, sprinkle with sesame seeds and serve.
Tips:Put the method of soft-boiled eggs here-the eggs should be at room temperature, if they are taken out of the refrigerator, they should be taken out in advance. The water should be boiled so that the eggs are completely covered, and boil for 7 minutes.
