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Home Dish Korean/Chinese Chilled Noodles

Korean/Chinese Chilled Noodles

Name: How to cook Korean/Chinese Chilled Noodles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Korean/Chinese Chilled Noodles

I love Korean Chilled Noodles at Korean barbecue restaurants, but I don't like the soup that comes with store-bought Korean chilled noodles. I can't buy only the noodles at my near-by supermarket, and it's too expensive to buy the whole set because I don't use the soup. So when I can't buy only the noodles, I make this Korean-style dish with Chinese noodles or somen noodles.

Ingredient

Food ration :

2 servings

portions Chinese noodles (naengmyeon, somen, or hiyamugi noodles)

Egg

2 slice

Pork loin ham (or boiled chicken, roast pork, etc.)

1/2

Cucumber

3 medium

sweet tomatoes

1/4

Apple

1/2 bunch

Mizuna

Kimchi

1 dash

Roasted sesame seeds

Ice

1 1/2 tbsp

Beef soup stock granules (dashida, etc.)

1 tbsp

Soy sauce

3 tbsp

Vinegar

1 tbsp

Sugar

1 1/2 tbsp

Kimchi base

3 tbsp

Hot water

300 ml

Mineral water (or water)

Cooking instructions

* Step 1

[Korean-style Chilled Noodle Soup] Dissolve the beef stock granules in hot water.

* Step 2

Combine the remaining seasoning ingredients. Adjust the amounts of sugar and vinegar, and dilute the soup with water to taste. The key is to freeze this soup mixture in the freezer a little.

* Step 3

[Toppings] Bring water to a boil, and boil the room temperature eggs. 7 minutes for runny, 8 minutes for semi-firm, 9 minutes for moist, 12 minutes for hard-boiled.

* Step 4

Our family loves this dish with a generous amount of vegetables and toppings ♡ It looks a bit empty if you can see the noodles underneath, so cover them with the mizuna first. Cucumber or lettuce is good.

* Step 5

You can use any toppings you like, but the kimchi and boiled eggs are must-haves. Sprinkle with the roasted sesame seeds, and pour over a generous amount of soup.