Yanbian Korean Cold Noodles
1.
Soak cold noodles in cold water to soften them, tear them apart by hand, wash them, and drain the water. (I bought dry and cold noodles so it will take longer to soak)
2.
Pour the original beef broth into a bowl to cool, if there is any slick oil, remove it.
3.
Ingredients: braised beef, spicy cabbage, cucumber, braised egg, sesame, garlic, green onion, coriander.
4.
After the beef broth has cooled, add 2 bowls of ice water, sugar, salt, white vinegar, light soy sauce, chives, coriander, minced garlic, and sesame oil and stir well.
5.
Boil half a pot of boiling water, put the cold noodles in boiling water and cook for about 2 minutes until cooked.
6.
Rinse with cold water, put in a colander to drain the water, you can change the cold water several times to wash, the taste is better.
7.
Put the cold noodles in the prepared beef soup bowl, cut the egg in half and place it, then put the cucumber and spicy cabbage, the braised beef, sprinkle with chopped green onion and coriander, and sprinkle with sesame seeds. (If you like, you can add garlic chili sauce or chili oil for a different taste. I added a moderate amount of chili oil and it tastes good)
Tips:
Making cold noodle soup:
1. After the whole beef is blanched, remove and wash. Add 4 cups of water to the braised meat and bring to a boil. Put down the meat and cook in the pressure cooker for 30 minutes, or simmer for 2 hours. Take out the meat and cut it into thin slices after it is cold; filter the broth and let it cool. If there is any slick oil, remove it and place it in a bowl.
2. Add appropriate amount of light soy sauce, apple cider vinegar, salt, sugar, garlic water to the broth, and then add 1:2 ice water to the adjusted juice (1 small bowl of original broth, and 2 bowls of ice water) , Measured with a small bowl for eating).
