Wheat flour 30%, buckwheat flour 20%, mung bean starch 50%, and a little edible alkali.

Preparatory work:

Mix a small amount of edible alkali in a proper amount of boiling water for later use.

Practice steps:

1. After mixing wheat flour, buckwheat flour and mung bean starch evenly according to the above ratio, slowly pour boiling water with edible alkali into the flour with one hand, and stir the flour with chopsticks with the other hand to scald the flour into uniform flour floc.

2. Take a proper amount of clean cold water and set it aside. Dip your hands in cold water to make dough. Dough hardness is slightly softer than handmade noodles.

3. Cover the mixed dough with a wet cloth about 1 hour. The main function of proofing is to reduce the strength of dough.

4. Knead the proofed dough into a long strip with a diameter of 8 ~ 10 cm, and press it into noodles with a noodle extruder. Friends who don't have a noodle extruder can only make handmade noodles.

Supplementary explanation:

1, wheat flour plays a role in making noodles smooth, buckwheat flour plays a role in bonding, and mung bean starch plays a role in making noodles smooth.

2. The prepared noodles can be directly cooked in the pot, or they can be dried and put away before cooking.

3. Friends who feel that cold noodles are troublesome to make can also go to large supermarkets or farmers' markets to buy dried buckwheat noodles. It would be better if they could buy authentic Korean cold noodles.

Cooking method of Korean cold noodles

Put the noodles in a boiling pot and keep stirring. Cook it twice or so until the noodles turn black. After the noodles are cooked, cool them in cold water. Then take it out and drain it.