Authentic Korean Cold Noodle Soup Recipe and Practice is as follows:

Tools/materials: 2 pounds of beef tendon, half a large onion, 25 grams of ginger, 2 big seasonings, 15 peppercorns, 1 tablespoon of white vinegar, 2 tablespoons of light soy sauce, 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, 2-3 tablespoons of Sprite, pots, chopsticks.

1, beef tendon soak 1-2 hours, soak the blood water, cut into 3-4 pieces put the pot, add water to 4.5L, add soup with seasonings, large fire boil, small fire cook 40 minutes to an hour, skimming the foam halfway.

2, cook until the chopsticks can easily penetrate the meat, turn off the fire, cover and simmer for 1 hour.

3. Remove the beef and refrigerate. Pour out the clearer beef broth.

4, take 600 grams of beef broth, add 1 tablespoon of white vinegar, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, 2-3 tablespoons of Sprite in the soup. Wait for the soup to become room temperature and then put it into the refrigerator to chill.

5. Add some shredded cucumber, ham sausage, spicy cabbage and sesame seeds to the cold noodles when eating.