Materials

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

Cooking method

Korean cold noodles

1, cut the beef into large chunks soak in cold water to wash, put into a pot of cold water with high heat to boil, skimming the surface of the floating blood froth, and then put into the soy sauce and salt, then can be changed to a slight fire 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 cooled off shredded.

Take a pan on low heat and spread the beaten egg mixture thinly on the bottom of the pan after molding and flipping, out of the pan made of egg skin, shredded for use.

Beef sliced for use, poached eggs cut in half for use, cucumber shredded for use.

1 pear, cut a little shredded, the remaining part of the juice to be used.

3, the beef broth will be slightly filtered and cooled, put into a container to be used.

4, buckwheat noodles, starch according to a certain proportion of mixing and pouring in the noodle bowl, 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 noodles can also be purchased directly into the finished buckwheat noodles.

5, then the water will boil, the noodles into the pot to cook 40 seconds -65 seconds, quickly fish out. When the noodles are cooked, put them back into the cool water and drain them slightly, then form a ball and put it into the center of the bowl.

6, on the dough in order to put the carrot (a little), cucumber (a little), pear, drizzled with Korean hot sauce, put a little spicy cabbage, in order to pile up into a tower;

five slices of cooked beef, half of a hard-boiled egg, a little shredded egg skin on the side of the rows;

Sprinkle sesame seeds, shredded seaweed, sugar, sesame oil, pine nuts, and finally poured over the beef broth, add the previous squeezed pear juice can be served. pear juice can be served.

7, such as buckwheat noodles longer, can be used scissors according to the cross cut two cuts, mix well that is eaten. [1]

Tips

Noodle food in Korean is called "stock fine" (quite an image to say ~ live live), cold noodles are usually made of wheat flour plus buckwheat or cornmeal, with broth or meat broth, plus spicy sauce, chili oil, kimchi, sesame seeds, fruits and so on as a mixture. It is cold, light, hot and sour, and very appealing.

Pear juice, pine nuts, these seemingly insignificant details, is often the key to the success or failure of a bowl of cold noodles, in the formal Korean cuisine, the sweetness of the pear juice and the spicy flavor of the hot sauce is very well neutralized together, not only eaten crisp and delicious, but also a balanced intake of nutrients, the operation is simple, very suitable for working people to cook at home.