1 recipe found
Yesterday was the summer solstice and it was a hot day. In this hot weather, I love to have a big bowl of cold Korean cold noodles. The sweet and sour feeling makes people dream. However, the cold noodles in Korean cuisine are often not satisfying because the beef is not thick enough and the cold noodles are not enough. It is better to make them at home, which is clean and delicious! The key to delicious Korean cold noodles is the soup, which is the soul of cold noodles. You can use beef clear soup as the base, but be careful not to let greasy oil splashes float on the soup. Just one look at the too greasy noodles will make you lose your appetite before you eat it. My favorite is the soup with water as the base. In fact, it tastes more comfortable to eat with water as the base on hot days! Next, use the best ratio to adjust the cold noodle soup, 2 tablespoons of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of pear juice, 5 tablespoons of apple cider vinegar, and an appropriate amount of salt. This is based on personal preference. You can also add chicken essence. We generally don’t add it at home. In addition to making a good soup, there is also a key step, which is that the cooked noodles must be immersed in cold water several times until the water becomes clear. This way the cold noodles will have a superior taste. Put the prepared soup in the refrigerator for 1 hour, pour it on the elastic buckwheat noodles, and add beef slices, kimchi, eggs and other ingredients. It tastes sour and sweet, smooth and soothing to the throat, and cool and chewy!
