A simple bowl, making ice dong dong dong chimi noodles.
I made dongchimi noodles with winter dongchimi. On a snowy day like today, I love a bowl of ice dong dong chimi noodles. A bowl of dongchimi noodles with cold dongchimi soup and light broth It's a delicacy to overcome.
2 serving
Within 30 minutes
어부동김반장
Ingredients
  • small noodles
    2serving
  • egg
    1ea
  • Beef
    300g
  • dried shiitake mushroom
    3piece
  • Radish
    1piece
  • Sea tangle
    2piece
  • Garlic
    5piece
  • leek
    1piece
  • Water
    2L
  • Broth
    3cup
  • Korean radish kimchi
    3cup
  • Salt
    suitably
  • Vinegar
    suitably
  • Sugar
    suitably
Cooking Steps
STEP 1/4
Soak beef in cold water to remove blood
Add the ingredients and make the broth.
Bring it to a boil over high heat, then turn it down to medium heat and boil it for about 30 minutes.
Tear the meat according to the grain,
Cool the broth and remove the oil.
STEP 2/4
Mix the dongchimi soup and broth in a 1:1 ratio.
You season it with salt, vinegar, and sugar
This year, my dongchimi soup was salty and sweet, so I didn't season it separately. But it was delicious.
It's good to make it in advance and freeze thin ice in the kimchi refrigerator.
STEP 3/4
Put the noodles in boiling water, boil them chewy by putting cold water three or four times, and hang them in cold water.
STEP 4/4
Chop the half of dongchimi radish finely,
Cut two shredded peppers finely,
Slice the eggs thinly with yellow and white paper.
I didn't put meat in dongchimi noodles.
You can pour the slightly frozen broth here.
You can use beef or chicken for the broth. Make broth, cool it down, and filter it out once when the oil rises.
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