Cold cucumber noodles. How to make cold cucumber noodles
It's cold noodles that I made on a hot summer day. Since it's so hot, I boil noodles more often than rice. It's hot when the noodles are boiled, but there are times when the cucumbers in the refrigerator are about to soften. Then hurry up and chop it and season it. You can put it in cold cucumber soup or noodles later. I made cold noodles with cucumbers that were seasoned and kept in the refrigerator and anchovy kelp stock that was always in the refrigerator.
1 serving
Within 30 minutes
예쁜밥
Ingredients
  • Cucumber
    2ea
  • brewed soy sauce
    1TS
  • Korean soy sauce
    1TS
  • Red pepper powder
    1ts
  • crushed garlic
    1ts
  • kelp broth
    2cup
  • Cucumber
    1/2cup
  • Eggs
    3ea
  • Cooking oil
    little
  • Scallions
    little
  • Sesame
    little
  • buckwheat noodles
    suitably
Cooking Steps
STEP 1/8
Cucumbers were shredded the day before, seasoned appropriately, and put in a container and put in a refrigerator.
STEP 2/8
Beat the eggs well and bake them one by one in a small heated square pan with cooking oil.
STEP 3/8
Cool the grilled egg garnish, cut it in half, and slice it into thin slices.
STEP 4/8
Mix the kimchi soup with the anchovy kelp stock made in the refrigerator and mix the cucumber that was simply seasoned.
STEP 5/8
If it's bland after tasting it, you can add salt or Joseon soy sauce, and in my house, we add a little bit of Korean buckwheat jangguk or Japanese seasoning tsuyu.
STEP 6/8
While making cold soup with cucumber kimchi soup, noodles were being boiled in the gas fire next to it. White thin noodles go well with it, but there's buckwheat noodles, so boil them, rinse them in cold ice water, and drain them
STEP 7/8
I put enough buckwheat noodles in a bowl and poured cold cucumber kimchi soup.
STEP 8/8
Place plenty of egg garnish on top of cucumber cold noodles, green onions, and sesame seeds.
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