The method of cold noodles is to shred cucumber, cut boiled eggs in half, slice beef, add water to the pot, cook noodles, let it cool, put cucumber in a bowl, and add boiled eggs, soy sauce, vinegar, minced garlic and beef. Cold noodles are traditional Korean folk pasta, especially buckwheat noodles. Generally, beef soup or chicken soup is used with spicy cabbage, sliced meat, eggs, shredded cucumber and pear strips.

manufacturing process

Cold noodles can be divided into cold noodles, warm noodles, bean juice soup cold noodles, sauerkraut soup cold noodles and so on. Buckwheat flour, wheat flour, starch or corn flour, sorghum rice flour and elm bark powder are usually used as raw materials. The production method is as follows: firstly, flour and starch are mixed according to a certain proportion, pressed into fine flour by a dough press, directly put into a boiling pot while pressing, cooked, taken out, washed with cold water for many times, and dried for later use.

Cook soup with refined beef or chicken. When making cold noodle soup, skim the oil and remove the fishy smell after cooling. When eating, put sesame oil, pepper, pepper, monosodium glutamate, soy sauce, vinegar and other condiments on the noodles, and then put beef slices or chicken, shredded eggs or sesame seeds, pickles, apple slices and so on. Then put a piece of ice and eat cold noodle soup. This kind of pasta is sweet and sour, spicy and refreshing.

In the past, Koreans had the habit of eating cold noodles at noon on the fourth day of the first lunar month, saying that eating long cold noodles on this day would lead to "longevity", so it was also called "longevity noodles".