2. Accessories: salt 1 spoon, half a spoon of apple vinegar, sugar 1 spoon, Korean sweet and spicy sauce 1 spoon, a little cooked sesame seeds, a little onion powder and a little garlic powder.
3. Marinate two pieces of beef, take 2 tablespoons of beef soup, add water, salt, apple vinegar, onion powder and garlic powder, boil, cool and put in the refrigerator for ice cooling.
4. Cut the marinated beef into thick slices and soak it in the marinade.
5. Cook the cold noodles with water. The cooking time and maturity depend on different cold noodles. Generally, it takes about seven or eight minutes. You can take one and try to cut it off by hand. There are many kinds of cold noodles, including dark brown and light color. Generally, the darker the color, the more tough it is.
6. Take out the cooked noodles, put them on the screen and rinse them with ice water several times, then drain the water and pour them into a large bowl. In this way, the noodles that have been "tightened" with ice water have a smoother taste.
7. Pour the noodles into a large bowl, pile them up slightly higher in the middle of the cold noodles, and pour a proper amount of chilled beef soup into the bowl. Generally, if you eat in a restaurant, you use a stainless steel bowl with double insulation, so that the whole bowl of soup will not change its taste because it becomes warm until it is finished. I used a ceramic bowl for soup, which is not as large as that in ordinary homes.
8. Fry an egg until it is medium-cooked, or cut or slice it with boiled eggs, wash and shred cucumbers, slice tomatoes, and place it around with braised beef and pickles. Put Korean sweet and spicy sauce and cooked sesame seeds in the middle, and you can also put a few pine nuts. You can eat them when you mix them.