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How to prepare authentic Korean cold noodle soup? Answers from experienced friends, thank you!
First, prepare a good piece of beef shank, a small bowl of beef stuffing. A cucumber, a persimmon, an egg, two small green onions, a handful of cilantro, a few cloves of garlic, an apple, a green radish (or half a cabbage, a large cabbage). A bag of Korean hot sauce, some chili noodles. A bag of cold noodle seasoning.

1. Soak the cold noodles in water. Put a little oil, miso, soy sauce, salt, monosodium glutamate, ginger, egg white and cornstarch inside the beef stuffing and mix well.

2. Wash the beef thigh meat, then boil half a pot of water, put the beef whole pieces of the pot to cook, wait until the beef inside the blood into the foam out, the beef out, re-exchange the water to cook, remember to put the seasoning inside the beef broth, ginger, soy sauce, monosodium glutamate (MSG), pepper, salt. About an hour or so (depending on how big your beef is) the beef is cooked. When the beef is almost cooked, make small balls of the meat mixture you just prepared and drop them into the pot. By the way, at this time you can put the cleaned eggs together in the pot to cook.

3. Don't be idle during the time of cooking the beef, first cut the green carrot into strips and pickle it with salt. Then cut the yellow light into julienne, tomato into cubes, apple into slices. After these are cut up put them in a container. Then go ahead and chop the green onions and garlic and slice the cilantro. Eggs boiled and fished out bo peeled and cut in half from the center.

4. This time the beef out of the fish to change the knife cut into two coins thickness of large pieces. Let the broth cool and put it in the refrigerator to chill. Make chili oil from the chili noodles (put the chili noodles in a small bowl, add some oil to a wok, pour the oil into the bowl when it comes to a boil, and stir with a small spoon)

5. When the broth is cold, bring it out, and add chopped cilantro, green onions, garlic, and cold noodle seasoning to the broth. Then add a few spoons of Korean hot sauce, soy sauce, sugar, vinegar, MSG, sesame seeds. Pepper and chili oil. (Taste as you mix, and remember to make it much stronger than your usual flavor, because the noodles will become very light after you add it, so you need to add more of all kinds of seasonings than usual.) Then squeeze the salted radish dry, and add the Asahi hot sauce, MSG, and sugar inside.

6. This time you can cook the noodles, boil a pot of water, boil the soaked cold noodles drained water under the pot, cover the pot, turn off the heat. Simmer for a few minutes to open the lid and stir with chopsticks, if it is not cooked and then open the fire, the water is bubbling, cover the lid and turn off the fire. When the noodles are cooked, put them under the faucet to rinse. Rinse the cold noodles and put them in a wan, pour the cold noodle soup over them. Top with sliced beef, cucumbers, tomatoes, eggs, apples, radish strips, authentic cold noodles are ready.

Nowadays, most of the cold noodles on the market cut corners. The most important thing is that you can make it yourself, and it's clean, affordable, and tasty. It's a good choice for the summer.