How to make Korean cold noodles
Method 1
Cold noodles are one of the main foods that Korean compatriots eat all year round, and their preparation method is unique.
Ingredients:
About 40% buckwheat noodles, 60% starch, appropriate amounts of beef, seasonal vegetables, apples, green onions, carrots, etc. Chili noodles, sesame oil, sesame seeds, minced garlic, refined salt, monosodium glutamate, alkali, vinegar, soy sauce, etc. in appropriate amounts.
Cooking method:
Cut the beef into large pieces, soak it in cold water and wash it, put it into a cold water pot and bring it to a boil over high heat. Skim off the blood foam floating on the surface, and then add soy sauce. and refined salt, you can simmer it over low heat at this time.
In addition, 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. When it cools, cut it into small slices. Strain the beef broth slightly and put it into a container for later use. 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 them well, fold them into round strips, put them into a special squeeze tube, and quickly press them into noodles. , then put it into a pot of boiling water and cook. After the noodles are cooked, put them into cold water to cool down. Some people use an electric fan to cool the noodles, and then put them into bowls and serve them. Place seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour garlic sauce (a paste made of minced garlic, dried chili noodles, and water), then put fruit slices, shredded eggs, and finally pour on Beef soup, sprinkle with cooked sesame seeds and drizzle with sesame oil and serve.
Soup and accessories for making Korean cold noodles:
1. Beef bone soup, pork bone soup, or chicken soup.
2. Cucumber (shredded), tomatoes (sliced), beef slices, cooked eggs (cut in half) white vinegar, salt, white sugar, MSG or chicken essence, Korean kimchi
Preparation method:
1. Prepare 1:10 ice water (1 part cold noodle soup, mixed with 10 parts ice water).
2. Soak the dry cold noodles in water and spread them completely;
3. Boil the water, add the cold noodles, stir to prevent sticking, and boil for 2 minutes Take it out when there is no hard core on the left and right sides;
5. Put it into the prepared ice water and rinse it continuously until the noodles become cold;
6. Drain the water and put the cold noodles in Put into bowl.
7. Combine cucumbers (shredded), tomatoes (sliced), beef slices, cooked eggs (cut in half), white vinegar, salt, white sugar, MSG or chicken essence, Korean kimchi, etc. according to your own taste Join to enjoy.
8. If it is midsummer, you can add an appropriate amount of ice cream to make it more refreshing.
Method 2
Ingredients: machine-made cold noodles, white vinegar, sugar, salt, minced garlic, MSG, cooked sesame seeds, spicy cabbage, cucumber, eggs, apple slices, peanuts, coriander At the end, tomatoes
Preparation method: buy refrigerated noodles, soak them in water overnight until soft, then soak them in boiling water for a while before eating to remove the odor, drain them into supercooled water, and then drain them Empty the dry water.
Add white vinegar, sugar (more amount), salt, minced garlic, monosodium glutamate, cooked sesame seeds and cold boiled water to make a soup, whichever is based on personal taste. Place the empty cold noodles in the soup bowl. Add Korean spicy cabbage shreds, cucumber shreds, half a hard-boiled egg, apple or pear slices, fried peanuts, chopped coriander, and tomato slices. That’s it.
Don’t be afraid of trouble, cats, you can follow the method below, I believe it will be more delicious~!
Ingredients: 200 grams of mustard flour, starch (or flour, starch Half and half) 300g, beef 150g, Korean spicy cabbage, apple slices, cooked sesame seeds 25g each, 2g alkaline noodles, appropriate amount of carrot sticks, 50g soy sauce, 5g salt, 20g cooking wine, 15g vinegar, 10g minced garlic grams, 25 grams each of chopped green onion and sesame oil, and 30 grams of chili oil.
Method: ① Mix buckwheat noodles and starch together, add alkaline noodles and mix well, slowly pour in warm water and mix into a dough, let it sit for about 30 minutes. ② Wash the beef and cut it into large pieces, add an appropriate amount of water and bring to a boil over high heat, skim off the foam, add soy sauce, cooking wine, minced green onions and carrot sticks (can be wrapped in a cloth bag), and simmer over low heat for about 1-2 hours after the pot is boiled. , until about 600g of broth is left and the beef is tender and crispy, take it out and let it cool and slice it into slices. Add chili oil to minced garlic and a little cold water and mix thoroughly to make garlic juice. ③Put water in a pot to boil, make noodles from buckwheat dough and put them into the pot. After the pot boils, pour cold water 1-2 times, cook for about 5-8 minutes, until cooked, take it out, immerse it in cold water and drain out the water. Then put the cold noodles into bowls, add spicy cabbage, beef slices, pour garlic juice, and add apple slices.
When eating, pour vinegar, sesame oil, and beef broth.
Features: Soft and chewy, sour and spicy, cool and delicious, with unique flavor.