Making Baektae Bean Noodles "Tasty + savory" How to make thick b
My favorite summer noodle dish is the savory cold bean noodles I made bean soup using white pollack, and then made bean noodles and bean-bijjjigae ~ I ground it myself at home and made it healthier and more delicious I enjoyed the more savory cold bean-soup noodles with my own tips!
2 serving
Within 999 minutes
빵빵이
Ingredients
  • white clay
    400g
  • Kalguksu
    2ea
  • Peanut
    1handful
  • Milk
    200ml
  • Cucumber
    1ea
  • cherry tomato
    4~5ea
  • Eggs
    2ea
  • Bottled water
    700ml
Cooking Steps
STEP 1/9
Soak white beans in water for at least 3 hours
STEP 2/9
Boil the white beans in cold water for about 20 minutes
STEP 3/9
You can peel the skin of ripe beans just by touching them with your hands
I removed the skin
STEP 4/9
Add 400g of boiled beans, a handful of peanuts, milk and bottled water and grind them for 1-2 minutes
STEP 5/9
Chop the cucumber and prepare it
STEP 6/9
Cut cherry tomatoes in half
You can pass if you don't have it, but the color is pretty if you post it
STEP 7/9
Prepare boiled eggs
If you want soft-boiled eggs, cook them in boiling water for 7 minutes and 30 seconds to 8 minutes
STEP 8/9
It's good enough to use noodles for cold bean noodles, but I used chewy noodles for the texture ~
STEP 9/9
Rinse the boiled noodles with cold water, put them in a bowl, and pour in the ground white bean water
For coolness, place some ice on top and plate with cucumbers, cherry tomatoes and eggs
Peanuts are more savory when you make bean water ~ (You can pass if you don't have one) Try the chewy noodles!
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