Korean cold noodles, commonly known as Korean noodles and Korean cold noodles, are foods made from buckwheat noodles, starch, beef, chili noodles, carrots and other ingredients. Among them, buckwheat cold noodles are especially famous and are a popular dish well-known at home and abroad.

Korean traditional food that people like.

It is usually made with beef soup or chicken soup, accompanied by spicy cabbage, meat slices, eggs, cucumber shreds, pear strips, etc.

When eating, first put a small amount of cold soup and an appropriate amount of noodles in the bowl, then add the condiments, and finally pour the soup again.

The noodles are thin and tough, the soup is cool, sour and spicy.

Ingredients: about 40% buckwheat noodles, about 60% starch, appropriate amounts of beef, seasonal vegetables, pears, green onions, carrots, etc.

Appropriate amounts of chili noodles, sesame oil, sesame seeds, refined salt, monosodium glutamate, alkali, vinegar, soy sauce, etc.

Cooking method of Korean cold noodles Korean cold noodles 1. Cut the beef into large pieces, soak in cold water and wash, put it into a cold water pot and boil it over high heat. Skim off the blood foam floating on the surface, then add soy sauce and refined salt. You can change it at this time.

Simmer over low heat.

2. Put the onions and carrots into a special small cloth bag and put them into the pot. When the beef is completely stewed, take it out and place it on the chopping board. Wait for it to cool and cut into shreds.

Turn the pan over low heat, spread the beaten egg liquid thinly on the bottom of the pan, turn it over, remove from the pan and make egg skin, cut into shreds and set aside.

Slice the beef and set aside, cut the boiled eggs in half and set aside, and cut the cucumber into shreds and set aside.

1 pear, cut into some shreds, juice the remaining part for later use.

3. Strain the beef soup, cool it, and put it into a container for later use.

4. Mix buckwheat noodles and starch in a kneading basin in a certain proportion, scald them with boiling water into slightly hard noodles, add an appropriate amount of alkali, knead well, fold them into round bars, put them into a special squeeze tube, and quickly press them.

You can also buy ready-made soba noodles directly.

5. After boiling the water, put the noodles into the pot and cook for 40 seconds to 65 seconds, then take them out quickly.

After the noodles are cooked, put them in cold water, cool them, drain them slightly, form a ball into a ball and put it in the center of a bowl.

6. Place carrot shreds (a little), cucumber shreds (a little), and pear shreds in order on the dough, top with Korean spicy sauce, add a little spicy cabbage, and pile them into a tower shape in sequence; five slices of cooked beef, half a boiled egg,

Place some shredded egg skin on the side; sprinkle with sesame seeds, shredded seaweed, a little sugar, sesame oil, pine nuts, and finally pour beef soup, add the previously squeezed pear juice and serve.

7. If the buckwheat noodles are too long, you can use scissors to cut them into two pieces, mix well and serve.

Tips: Noodles are called "guxi" in Korean (quite vividly speaking~live). Cold noodles are usually made of wheat flour and buckwheat noodles or cornmeal, served with clear soup or meat soup, plus spicy sauce and chili.

Oil, pickles, sesame seeds, fruits, etc. are used as seasonings.

It's cool and light, sour and spicy, and very popular.

Seemingly inconspicuous details such as pear juice and pine nuts are often the key to the success or failure of a bowl of cold noodles. In a formal Korean meal, the sweetness of pear juice and the spiciness of chili sauce balance well together, making it delicious.

It is delicious, has balanced nutritional intake, and is simple to operate. It is very suitable for today's office workers to cook at home.