Making Banquet Noodles :: Thick Banquet Noodles Broth
As the weather gets colder, one of the foods that comes to mind is hot noodles. It's a delicious noodle to eat when it's hot, but I think of it more when there's cold wind like these days. I don't really like noodles these days, but I used to like noodles at night at a cart bar.. I've told you how to make banquet noodles a few times, and it's really delicious, so I hope you make it. It's good for hangover, rice, and snacks. Snacks The broth for the banquet noodles is great too The sound comes out automatically
2 serving
Within 999 minutes
밥혜봇
Ingredients
  • Anchovy
    10~20ea
  • Sea tangle
    5~8piece
  • leek
    2~3ea
  • onion
    1ea
  • Soju
    little
  • Korean style soy sauce
    2TS
  • small noodles
  • egg
  • Young squash
  • Carrot
  • onion
  • Soy sauce
    2~3
  • Red pepper powder
    0.5
  • Sesame
    0.5
  • crushed garlic
    0.5
  • Sugar
    0.5
  • leek
    0.5~1
  • Sesame oil
    0.5~0.8
Cooking Steps
STEP 1/8
First, I'm going to make the broth for the banquet noodles.
Put all the prepared ingredients in a pot, add water, and boil.
It would be good to add shiitake mushrooms or radish lights, right?
It's better to take out the poop and shake it on the sieve and stir-fry it once.
This broth is very delicious to use anywhere, such as banquet noodle broth, fish cake soup broth, noodle soup broth, and budae jjigae broth.
When you cook ramen, it's amazing.
STEP 2/8
When it starts boiling over medium to high heat, lower it to medium low heat and add soju and soy sauce
Boil it for 1 hour and boil it for 12 to 24 hours.
STEP 3/8
And if you take out all the ingredients, the banquet noodles broth is complete.
STEP 4/8
Slice carrots, zucchini, and onions, put a little oil on each pan, and stir-fry them.
You can add a little salt and stir-fry it to make it darker, but I skipped it because I'm going to add the sauce.
STEP 5/8
You can use only one or two eggs.
Dissolve well, fry the egg thinly in a lightly oiled pan, and chop and prepare.
STEP 6/8
If you're done preparing the garnish, boil the noodles and finish it.
It's best to pour 3 to 4 times the amount of water and boil it.
In a large skillet, bring to a boil, and heat the broth for the banquet noodles.
When the water starts to boil, add 0.5 to 1 teaspoon of salt and boil it with noodles.
At first, add noodles and stir gently with chopsticks to prevent clumping, and add cold water when bubbles boil.
If you repeat this process three times, you're done boiling noodles.
After boiling all the noodles, they are severely tormented in ice water, knead the noodles, and put them in a bowl.
STEP 7/8
Wash the noodles well in a bowl and pour the broth.
Now that the noodles are cold, it's better if you add the toryum!
Personally, I like lukewarm banquet noodles, so I put it in (cat's tongue) without being plump.
STEP 9/8
It's easy to make banquet noodles, but I think it's hard.
To make it easy, you can make it in 5 minutes, but to make it difficult, it takes 25 hours.
Like all dishes, the banquet noodles are more delicious with a lot of sincerity
If you eat hot banquet noodles on a cold evening, you don't know how delicious it is.
If I drink a sip of the banquet noodles broth, will the banquet noodles taste like a 70-year-old master?
It's delicious enough as it is, but if you mix it with the sauce, the taste doubles.
If you take a bite of hot banquet noodles and bite Cheongyang red pepper, this is heaven.
You can put in or take out the TIP. You can make the sauce to suit your taste, and you can make it with ingredients with broth. It's a long-boiling and boiling stock, so reduce the ingredients if you make a fast-to-eat banquet noodle stock. Vegetables and eggs except noodles are garnish ingredients, so you don't have to prepare them all.
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