Korean cold noodles, also known as Korean noodles and Korean cold noodles, were invented by the Korean people. They are a special traditional delicacy famous at home and abroad and are deeply loved by people.

The traditional method is to make soup with beef or chicken, and add spicy cabbage or Korean kimchi, cooked beef slices, boiled eggs cut in half, cucumber shreds are also essential, pear cut into strips or

Flaky.

When eating, first cook the noodles in boiling water, take them out and let them cool, then put them in a bowl, add seasonings, pour in cold soup, and then add the side dishes. The cold noodles produced in this way will have strong noodles and refreshing soup.

, sweet and sour, especially delicious.

I would like to share with you this very delicious Korean cold noodles, so that my friends can also satisfy their cravings. So how to make cold noodle juice with moderate sweetness and sourness, refreshing and delicious?

How to cook cold noodles that are smooth and chewy?

Today I will share with you in detail the cooking method of authentic Korean cold noodles.

In other words, the key to making cold noodles delicious or not lies in the preparation of the cold noodle sauce. We are not afraid. I will share with you the 10-year secret recipe. In addition, as long as you master the following two key steps, you are guaranteed to make the soup.

Here comes the refreshing and chewy cold noodles.

Without further ado, let’s take a look at the specific methods.

Korean cold noodles Authentic Korean cold noodles recipe: Ingredients: a small handful of cold noodles, a piece of beef, a cucumber, a green onion, a pear, a few garlic, a piece of ginger, an appropriate amount of white vinegar, an appropriate amount of light soy sauce, an appropriate amount of salt, and white sugar

Appropriate amount, 1 egg, appropriate amount of hot sauce, appropriate amount of spicy cabbage.

Method: 1. Prepare a piece of ginger, peel it, wash it and cut it into slices.

Slice ginger 2. Prepare a green onion, wash it and cut it into small pieces.

Cut the green onion into small sections 3. Prepare a piece of beef and a pressure cooker. After washing the beef, put it in cold water. Add a few slices of sliced ??ginger and a few slices of green onion. Then add a little cooking wine to remove the fishy smell. Turn up the heat.

After boiling the pot, skim off the foam.

Boil the beef in cold water and skim off the foam. 4. Stew the beef in a pressure cooker for 15 minutes. Do not stew the beef for too long and ensure that the beef has a certain chewiness.

If you use an ordinary pot, it will take about 50 minutes to simmer. After simmering, take out the beef.

Beef stewed in pressure cooker 5. The next step is the most critical, which is how to make cold noodle sauce. Take out part of the beef soup from the pot, then add an appropriate amount of white vinegar, light soy sauce, salt and sugar to the beef soup, and stir evenly with a spoon

.

Cold noodle juice 6. Then put the prepared beef soup into the refrigerator freezer to cool down to make cold soup, which is what we call cold noodle juice.

Put the beef soup cold noodle juice in the refrigerator to cool down. 7. Next prepare some side dishes. Wash a cucumber and cut it into thin strips. Wash a sweet pear and cut it into thin slices. Cut the cooked beef into thin slices and chop some ginger.

and minced garlic, peel the hard-boiled eggs and divide them in half, prepare a small bowl of hot sauce and some spicy cabbage (also known as kimchi).

Prepare the side dish of Korean kimchi 8. We are using dry cold noodles today. First, soak the cold noodles in warm water. Cold noodles soaked in advance are easier to cook quickly, have less starch content, and have a smoother texture.

Soak the cold noodles in advance. 9. Put the soaked cold noodles into the boiling water. After the cold noodles are put into the pot, stir them quickly with chopsticks and take them out after about 30 seconds. Do not cook the noodles for too long until they are no longer hard.

That's it.

Then quickly pour cold water and gently knead the noodles with your hands to wash away the starch on the noodles until the water becomes clear.

The cold noodles made this way will taste smoother and more chewy.

This is also the most critical step.

Open the pot and add the cold noodles. 10. After the cold noodles are drained of water, put them into a bowl and pour the prepared cold noodles sauce, which is the beef soup we put in the refrigerator.

Pour in the beef cold noodle soup 11, then add the side dishes we prepared in the bowl, and finally sprinkle with some cooked white sesame seeds.

Add the side dishes and an authentic Korean cold noodle is ready.

The noodles are chewy, the soup is refreshing, sweet and sour, and extremely delicious.

The ratio of sweet and sour can be adjusted according to personal acceptance.

If you don’t understand something, you can leave a message and interact in the comment area.

Tips: 1. Making cold noodle sauce is one of the key steps. Take out part of the beef soup from the pot, then add an appropriate amount of white vinegar, light soy sauce, salt and sugar to the beef soup, and stir evenly with a spoon.

Then put the prepared beef soup into the refrigerator to cool down to make cold soup, which is what we call cold noodle juice.

2. Cooking cold noodles is the second key step. First, soak the dry cold noodles in warm water in advance. Put the soaked cold noodles in boiling water. After the cold noodles are put in the pot, stir them quickly with chopsticks and take them out after about 30 seconds.

Don't cook the noodles for too long, as long as they are no longer hard.

Then quickly pour cold water and gently knead the noodles with your hands to wash away the starch on the noodles until the water becomes clear.

The cold noodles made this way will taste smoother and more chewy.