Korean cold noodles

Overview

After a trip to South Korea, I realized that Koreans eat very lightly. There is basically no starch in noodles, soups, or hot pots. Kimchi can be seen in three meals a day. A group of us are dizzy with hunger every day, and we miss the days of eating delicious and spicy food in China! I went to Korea this time and brought back a few bags of kimchi. With the kimchi produced in Korea, I naturally wanted to try the famous Korean cold noodles. I searched online and found a lot of recipes, so these two bowls of cold cold noodles were baked. Refreshing and delicious, sweet and sour is a major feature of cold noodles, and it tastes very appetizing.

Tags

• noodles
• korean food
• acorn noodles
• beef powder
• cucumber
• egg
• korean kimchi
• liangbaikai
• oil
• pickle juice
• rice vinegar
• shredded ginger
• white sugar
• carrot
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Materials are ready;

   

2. 2 Wash the outer skin of the eggs, put them in a small pot and cook for 8 minutes to get the cored eggs;

   

3. 3 Wash and shred cucumbers and carrots, and shred kimchi;

   

4. 4 Take a large bowl, add sugar, soy sauce, rice vinegar, salt, kimchi juice, beef powder, garlic, ginger and cold boiled water, seal well and refrigerate for more than 1 hour;

   

5. 5 Pour an appropriate amount of water into the pot, put the cold acorn noodles into the pot and bring it to a boil, then turn off the heat;

   

6. 6 While the noodles are cooking, boil a pot of water and blanch the carrot shreds;

   

7. 7 Put the boiled acorn noodles under the tap of water and rinse continuously to remove the mucus until it is no longer sticky to your hands;

   

8. 8 Rinse the noodles;

   

9. 9 Boil the eggs, quench them in cold water, peel and cut into half;

   

10. 10 Finally, put the noodles into a large bowl and put cucumber shreds, carrot shreds, pickles and eggs in order;

    

11. 11 Then pour in the chilled cold noodle soup and serve.