Korean cuisine with cold noodles does not need any seasoning when cooking, and the taste is mainly reflected in the soup added at the back, so the taste of cold noodles is mainly the taste of soup. The following is the practice of cold noodle soup:

Beef is soaked in water and wine 1 hour. The purpose is to remove the smell of blood.

Casserole, beef at the bottom, garlic, ginger and onion at the top. Add water and stew for 30 minutes.

Then turn to low heat, add apple pieces and pear pieces, and continue to simmer 1 hour.

Remove the residue from the pot (beef can be put in the cold noodles) and add sugar, salt and vinegar to the soup. Then put it in the refrigerator for refrigeration.

When eating, cook the noodles, introduce the soup, sprinkle with coriander foam, sesame seeds and put some ice cubes. Add half an egg, shredded cucumber, shredded carrot and cooked beef slices to the ingredients.