Korean cold noodles (commonly known as Joseon noodles) are a popular traditional food at home and abroad. It is especially famous for its cold noodles with wheat noodles. It is usually served in beef or chicken broth, accompanied by spicy cabbage, sliced meat, eggs, shredded cucumber, pear strips, shredded green onions, chili peppers, monosodium glutamate (MSG), salt, and so on. When eating, first put a small amount of cold soup and the right amount of noodles in the bowl, then put in the condiments, and finally pour the soup again. The noodles are thin and tough, and the soup is cool, hot and sour.

Ingredients:

About 40% of buckwheat noodles, about 60% of starch, beef, seasonal vegetables, apples, green onions, carrots, and other appropriate amounts. Chili pepper, sesame oil, sesame seeds, garlic, salt, monosodium glutamate, alkali, vinegar, soy sauce and other appropriate amount.

Cooking method:

1. cut the beef into large chunks soak in cool water to wash, put into a pot of cold water with a high fire boil, skimming the surface of the floating blood froth, and then into the soy sauce and salt, then you can change the fire of the stew.

2. Another green onions, carrots in a special small cloth bag into the pot, when the beef completely stewed, fish out and placed on the board, when it is cooled cut into small thin slices.

3. Strain the beef broth into a container and set aside.

4. Soba, starch in a certain proportion of mixing and pouring in the noodle basin, boiling water into a slightly hard noodle, add the right amount of alkali, knead and good, iterated into a round bar, into a special squeeze tube, quickly pressed into the noodle and then into the pot of boiling water to cook. After the noodles are cooked, they are put into cool water to cool down, or the noodles are cooled down with an electric fan, and then served in bowls.

5. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on top of the noodles, pour on the garlic sauce (a paste made from garlic paste, dried chili pepper, and water), and then put on the sliced fruits and shredded eggs, and then finally pour on the beef broth, sprinkle with cooked sesame seeds, and pour sesame oil on top of the soup to complete the meal.

Tips:

Noodle dishes are called "jjangmyun" (literally, "living") in Korean, and are usually made with wheat flour and buckwheat or cornmeal noodles, served in a broth or meat soup, and topped with a spicy sauce, chili oil, kimchi, sesame seeds, and fruits. It is cold, light, hot and sour, and very appealing.

Often, you can get authentic cold noodles at Korean restaurants, but there are some that are not, and they are expensive.

The three main elements of the - noodles:

Often in the northeast of the market can be bought, or you can go to the Korean settlement near the market around, you should be able to buy a more authentic noodles. As for other places ...... seems to be a lot of supermarkets sell that kind of "fool" pack, is the noodles, soup and what in the kind of together, buy back to the soup throw away, hey, yes, throw away! I'm afraid of wasting to stay up, wait for the expiration of the moisture and then throw also line, live live ~~~~~~ a moment to explain:)

Buy back the noodles, bundles of authentic noodles, then put it in cool water to soak soft, and then gently in boiling water to cook, very quickly, pull a taste, not hard not pinch the teeth on the right, do not boil large, boil large this meal you can only change the Korean version of dan dan noodles, fish out of the cold water again and again, dip and wash, not ask the hand, and the water will be used for the purpose of the water, but also for the purpose of the water.

If the noodles are packaged as a substitute, just follow the instructions on the package:)

The standard of good noodles is: sinewy. Authentic Korean cold noodles are "extremely hard to break". Follow this standard, if you have a weak stomach, of course!

After the noodles are ready, divide them into portions according to the size of each bowl to save time and effort

Note that the preparation of the noodles is the last step, and if you do it first, it will be lumpy and hard to eat.

Three elements of the soup

Simple!

Ice water, add some sour rice vinegar, a few drops of soy sauce (never too much), salt, sugar, monosodium glutamate, a little minced ginger, garlic, cilantro, cucumber julienne, the above are necessary ingredients!

You can also add pear slices, shredded apples, pineapple, carrots and whatnot to your personal preference, delicious and beautiful! (Seriously recommend the Northeast specialty fruit - apple pear also known as plum apple)

This is the clear soup, there is meat soup is to change the ice water into beef bones or beef broth;

Good soup standards are: sweet and sour, cool and refreshing, light soup are not tired

Soup into the soup, and then add a few pieces of ice, a word: cool!

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Added: This thing is still in accordance with personal taste to it, sweet and sour salty and fresh own mastery. On the Northeast on the cold noodles taste is divided into two categories, in fact, is the flavor of the soup. Yanbian system on behalf of the Yanji big cold noodles, characterized by salty and spicy, the region of Ji Liao; Jixi system on behalf of the Jixi big cold noodles, characterized by sweet and sour, the region of Heilongjiang.

Three elements of the - mix

This is also the most difficult to control, because good hot sauce is rare ah!

Usually eaten at home is with spicy sauce + chili oil + kimchi (spicy cabbage, spicy radish, cabbage, orange stalks ...... according to taste at will, but there must be at least one of the same)

Kimchi: kimchi is very crunchy, a little sweet, very tasty . Korean people also like to eat spicy, is the kind of sheep, not as Sichuan, two lakes of spicy as the dominant, put in the cold noodle soup kimchi is so.

Spicy sauce: there are two kinds of cold noodle sauce ingredients, one is with fresh red chili chili churned fermented hot and sour sauce; there is also a kind of chili powder + applesauce + Korean soybean paste + honey of the traditional Korean hot sauce. The two together with the best, huh ~ ~

Chili oil: in fact, should be "oil chili", this everyone would like to be, the practice is to use a small bowl with seeds coarse chili powder, add a little pepper, sesame, salt, and then burn hot oil poured on top of it, nuisance of a smoke, thieves, thieves, aroma! If you specialize in cold noodles, you can also add some shredded onion in the oil and fry it, delicious ah!

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