Mung bean starch 50%

Wheat flour 30%

Buckwheat noodles 20%

A little edible alkali

Authentic Korean cold noodles

This is the most authentic Korean cold noodles, shot in a local noodle restaurant in North Korea. The dark color on it is buckwheat noodles. You can eat it with cold noodle soup.

Preparation: Mix a small amount of edible alkali with appropriate amount of boiling water for later use.

1. After mixing wheat flour, buckwheat flour and mung bean starch evenly according to the above ratio, slowly pour boiling water with edible alkali into the flour with one hand, and stir the flour with chopsticks with the other hand to scald the flour into uniform flour floc.

2. Take a proper amount of clean cold water and set it aside. Dip your hands in cold water to make dough. Dough hardness is slightly softer than handmade noodles.

3. Cover the mixed dough with a wet cloth about 1 hour. The main function of proofing is to reduce the strength of dough.

4. Knead the proofed dough into a long strip with a diameter of 8 ~ 10 cm, and press it into noodles with a noodle extruder. Friends who don't have a noodle extruder can only make handmade noodles.