1. Soak the cold noodles in water for about an hour.
2. Now prepare the ingredients, and cut the kimchi into filaments with a knife.
3. Wash the cucumbers with water and cut them into filaments with a knife.
4. Wash the coriander with water and cut it into froth with a knife.
5. The eggs are cooked and divided into two.
6. The beef broth is cooked in advance and kept in the refrigerator. (My beef soup is the clear soup before the sauce beef)
7. Wash the tomatoes with water and cut them into slices with a knife sideways. (Tomato slices can be replaced with apple slices or pear slices)
8. Put water in the boiling pot to boil, add the cold noodles, boil and remove, rinse with cold water. (If you feel cold noodles are not cold, you can add a few ice cubes to the soup when you eat it)
9. Pour the beef broth in a large bowl, add MSG, salt, sugar, white vinegar, soy sauce, and minced garlic to mix evenly. (Salt and soy sauce should be used sparingly because beef broth is salty). Put the cold noodles in the shower, put kimchi, eggs, tomatoes, ground coriander, cucumber, and hot sauce on the cold noodles. (You can also add a few slices of beef).
