Making Cold Buckwheat Noodles Cold Buckwheat Noodles Cooking Die
1 serving
Within 10 minutes
λŠ˜ν’ˆκ·Έλ…€
Ingredients
  • an agar
    230g
  • Water
    250ml
  • Cold Noodles Soup
    294ml
  • Xylose sugar
    1spoon
  • plum extract
    1spoon
  • Sesame
    1/3spoon
  • Salt
    little
  • Carrot
    little
  • a red loan
    2piece
  • Scallions
    1ea
  • Cucumber
    1/2ea
Cooking Steps
STEP 1/9
Rinse the radish lightly under running water and chop it into 0.5-0.7cm thick pieces.
STEP 2/9
You can use the vegetables in the refrigerator for cold soup ingredients. The crunchy texture and cucumber went well together.
STEP 3/9
Slice all the vegetables thinly and chop the chives small.
STEP 4/9
Put all the ingredients and chives in the bowl.
STEP 5/9
I took out another bowl of cold soup stock and made it, but if you make cold soup stock in advance and mix the sliced ingredients in the broth, there will be less dishwashing. I used a pack of dongchimi broth for cold soup.
STEP 6/9
Pour 250ml of water and 1 spoonful of sugar. (I added 1 spoonful of sugar later.)
STEP 7/9
a spoonful of plum extract
STEP 8/9
Add a little salt and mix well. I didn't add vinegar because the stock of dongchimi in the market was sour, but it was good to eat because it was moderately sweet and sour.
STEP 9/9
If you're done, sprinkle sesame seeds at the end.
Cooking review
5.00
score
  • 601*****
    score
    I only put cucumbers and onions as vegetables.When I added 2x vinegar spoon and ice instead of water, it was cool and the ice melted, so the seasoning was just right. If you like sour things, I think it'll taste good with double vinegar and mustard.Thank you for the recipe.
    2023-07-23 18:31
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