Main Ingredients

500g of Korean Cold Noodles

300g of Lean Beef

Cucumber

Cooked Eggs

Pear

Spicy Cabbage

Coriander

Scallion Segmented Ginger

Ingredients

Salt

Soy Sauce

Sugar to taste

Soy sauce to taste

White vinegar to taste

Sprite to taste

Chili noodles and chili oil to taste

Dahee Daewoong Beef Powder to taste

Step by step how to make North Korean Cold Noodles

1

Soak the cold noodles in cold water for 30 minutes and set aside.

2

Peel the cooked egg and cut into 2 halves.

3

Julienne the cucumber and slice the large white pear.

4

Beef blanched in boiling water to remove impurities and blood, fish out, pour the water in the pot do not.

5

Pour 2 large bowls of water into the pot, add ginger and scallion, 2-3 slices will do, bring the water to a boil.

6

Put in the blanched beef, cover and bring to a boil over high heat.

7

When the water boils, turn down the heat to cook the beef.

8

Cool the soup and beef, fish out the beef, slice and set aside.

9

Put soy sauce in the cooled beef broth and adjust the color of the soup, add soy sauce little by little until you feel satisfied with the color, the color is best not too dark, soy sauce is very salty, adding too much affects the taste. But it is best not to use the old soy sauce instead of soy sauce, because the flavor of soy sauce is more fresh, the soup base taste good.

10

Add the right amount of salt, not too much, cold noodle soup is mainly sweet and sour, the amount of salt to master, the best side of the best add a taste, to achieve their own satisfaction prevail.

11

Add white vinegar (do not use other vinegar, must use white vinegar).

12

Add sugar.

13

Greatly increase the Xida Beef Powder, this seasoning is very flavorful.

14

Add chilled Sprite and stir all the ingredients together. Put the soup base into the refrigerator until cold, this step is very critical, cold noodle soup must be cold, eat only addictive. Put the cold noodle soup in the refrigerator and set aside.

15

Wash the soaked cold noodles with cold water twice.

16

Pour water into a pot and bring it to a boil. Add the cold noodles and cook for about 1.5 minutes, not too long, otherwise the cooked noodles will be too soft and not al dente. Keep stirring with chopsticks to prevent sticking.

17

The noodles are transparent when cooked.

18

Put the cooked noodles into cold water and let them cool, at least 3 times, so that they are cool.

19

After the noodles are cooled, rub off the mucus on the surface of the noodles with your hands again, so that the treated noodles are not sticky and more al dente.

20

Put the noodles in a bowl.

21

Yard the toppings.

22

Pour in the chilled cold noodle soup and sprinkle with chopped cilantro and chili oil, and a bowl of cold noodles in Korean beef soup with pure flavor is ready.