Korean cold noodles
A bowl of Korean cold noodles has three essential elements: buckwheat noodles, soup, sauce and pickles. Prepare all these, and prepare some of your favorite side dishes. A bowl of authentic and delicious cold noodles is OK!
Step 1 . Soak 200 grams of buckwheat noodles in cold water for 20-30 minutes.
Step 2 . To make instant noodles, pour beef bones or beef broth into the soup pot, add the soup packet included in the bread into the broth, then add one tablespoon of Korean style spicy sauce and two tablespoons of kimchi soup. Stir well, bring to a boil over high heat, then reduce the heat to low for 5 minutes. Turn off the heat and place the pot in cold water or ice water to cool. For those who prefer a colder taste, you can refrigerate it in the refrigerator.
Step 3 . Take another pot of soup, pour in half a pot of water, add soaked noodles under cold water, and cook over high heat until just boiling, then turn off the heat.
Step 4 . Cut the braised beef, carrots, seaweed, and cucumber into shreds and set aside for cooking.
Step 5 . Rinse the cooked noodles with supercooled water until they are not sticky to the touch.
Step 6 . Place the washed cold noodles at the bottom of the bowl, evenly distribute several strands on the noodles, and finally pour in the cooled broth.
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