Korean cold noodles, also known as Korean cold noodles, is one of the traditional Korean cuisines. According to the records of world food customs in the later period of the Li Dynasty, the records of world food in the eastern country, it is recorded that cold noodles originated in Pyongyang and Xianxing in the middle of the 19th century. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Xianxing cold noodles. The most significant difference between Pyongyang cold noodles and Xianxing cold noodles: Pyongyang cold noodles are "water-cooled noodles" for soup, while Xianxing cold noodles are seasoned with chili sauce.
1. Soak the beef in cold water for 20 minutes, soak the foam out and clean it. Put in a few garlic and onion, a few pieces of ginger, boil over high heat, turn to medium heat and simmer for about 40 minutes. Remove, cool and slice;
2. Filter the broth through a strainer, add 1 / 4 spoon of raw soy sauce, 1 / 2 spoon of salt, 1 spoon of sugar, 1.5 spoon of vinegar, a proper amount of sesame oil, a proper amount of pickle soup, mix them well, and refrigerate them. (if you want to make authentic, you need to use the beef bone soup made in advance);
3. Cook the cold noodles for 2-3 minutes, wash them with cold water for many times, and then put them on the prepared ice to cool. (don't cook too long. The cooked noodles are soaked in ice water to keep the texture of the tendons. The noodles will be smoother after repeated washing;
4. Wash, shred and marinate the cucumber. Boiled eggs, peeled, split in half, sliced pears (apples), sliced pickles;
5. Put the cold noodles into dough and put them in a big bowl. Put the cucumber shreds, pear shreds (Apple shreds), pickles, beef slices and half an egg on it, and then pour the refrigerated broth into it. (if it's exquisite, it can be eaten with mustard)