Cold noodles are one of the favorite foods of Koreans, and there are two types of noodles: water cold noodles, which are served with soup, and mixed cold noodles, which are seasoned with chili sauce. The noodles are usually topped with meat, vegetables, and hard-boiled eggs. Cold noodles are characterized by their smoothness and freshness.

The noodle dish is known as "jjigae" in Korean, and it is usually made of wheat flour and buckwheat or cornmeal noodles, served with broth or meat broth, and seasoned with hot sauce, chili oil, kimchi, sesame seeds and fruits, among other things.

The three main elements of the soup

Ice water, some sour rice vinegar, a few drops of soy sauce (never too much), salt, sugar, monosodium glutamate, a little minced ginger, garlic, cilantro, shredded cucumber, and all of the above are mandatory ingredients!

You can also add pear slices, shredded apples, pineapple, carrots and whatnot to your personal preference, delicious and beautiful! (Seriously recommend the Northeast specialty fruit - apple pear also known as plum apple)

This is the clear soup, there is meat soup is to replace the ice water with beef bones or beef broth;

Good soup standards are: sweet and sour, cool and refreshing, light soup are not tired of drinking

Soup into the soup, and then add a few pieces of ice, a word: cool! The first is to add a few pieces of ice to the soup!

Added: This thing is still according to personal taste, sweet and sour, salty and fresh in their own hands. On the Northeast on the cold noodles taste is divided into two categories, in fact, is the flavor of the soup. Yanbian system on behalf of the Yanji big cold noodles, characterized by salty and spicy, the region Jiliang; Jixi system on behalf of the Jixi big cold noodles, characterized by sweet and sour, the region Heilongjiang.

Three elements of the - mix

This is also the most difficult to control, because a good hot sauce is rare ah!

Usually eaten at home is with spicy sauce + chili oil + kimchi (spicy cabbage, spicy radish, cabbage, orange stalks ...... according to taste arbitrary, but must have at least the same)

Kimchi will not say.

Hot sauce: there are two ingredients in this cold noodle hot sauce: a hot and sour sauce made from fresh red chili peppers that are stirred and fermented; and a traditional Korean hot sauce made from chili powder + applesauce + Korean soybean paste + honey. The two together with the best, huh ~ ~

Chili oil: in fact, should be "oil chili", this everyone would like to be, the practice is to use a small bowl with seeds coarse chili powder, add a little pepper, sesame, salt, and then burn hot oil poured on the top, ziZi a smoke, thieves, thieves, aroma! If you specialize in cold noodles, you can also add some shredded onion in the oil and fry it, delicious ah!

Three elements of the - noodles:

Buy back the noodles, bundles of authentic noodles, then put it in cool water to soak soft, and then gently boil in boiling water, quickly, pull a taste, not hard not pinch the teeth on it, don't boil big, boil big this time you can only change the Korean version of dan dan noodles, fish out in cold water and repeatedly dipped and washed, and then the Korean version of dan dan noodles. The first thing you need to do is to wash the noodles in cold water again and again, and don't ask if it's with your hands or chopsticks

If the noodles are packaged in a package, just follow the instructions on the package:)

The standard for good noodles is that they are sinewy. Authentic Korean cold noodles are "extremely hard to break". When the noodles are ready, divide them into portions according to the size of each bowl to make it easier to eat

Preparing the noodles is the last step; if you do it first, they will be lumpy and hard to eat

The three main elements are ready, and then you can start eating! In a large bowl, put a portion of noodles, soup, more cucumber, plus chili sauce, plus chili oil, plus more kimchi, while drooling while mixing ah mix! Eat the noodles, drink the soup, chew the ice ...... sweet and sour, icy and refreshing, salty and spicy .

To do the production of Korean cold noodles soup, must be made of beef simmering, and simmering a little longer, so that the soup flavor will be delicious. Next, add soy sauce, vinegar, salt, sugar and monosodium glutamate (MSG) to the beef broth (clear broth), and then add 1:10 ice water (1 portion of cold noodle soup to 10 portions of ice water) to the mixture.

Next, soak the dried noodles in water and knead them with your hands to disperse them completely, then control the water and set aside

Then boil the water and add the noodles, stirring with chopsticks from time to time to prevent them from sticking together, and cook for 1 minute or so until they are soft and free of hardness, then pull them out immediately, put them into the ice water that has already been prepared and rinse them for 3-4 times in a row, then drain and put them in a bowl.

Finally, add the proportion of cold noodle soup to the bowl with cold noodles, then add the marinated beef slices, Korean kimchi, cucumber, egg, and ice to enjoy.