Korean buckwheat cold noodles
Ingredients
- Buckwheat cold noodles
- Braised beef
- Cucumber
- Tomato
- Korean kimchi
- Egg
- White sesame
Steps
1. The cold buckwheat noodles used today need to be refrigerated.
2. There is a packet of noodles, a packet of sauce and a packet of soup.
3. My sesame seeds are raw, so I fry them first. Do not put oil in the pot, add sesame seeds over medium heat.
4. Keep shaking the pot to prevent the sesame seeds from burning. When the sesame seeds turn golden brown, take them out and set aside.
5. Next, boil the eggs. Put the eggs in cold water.
6. After the water boils, continue to cook for 8-10 minutes.
7. While the eggs are boiling, prepare the side dishes. Slice cucumber.
8. Slice tomatoes.
9. Slice braised beef.
10. Slice kimchi.
11. The eggs are boiled and put in cold water to make them easier to peel.
12. Cut in half.
13. Boil the noodles in the water in the pot for 50 seconds.
14. Rinse with cold water until it feels smooth and drain.
15. Put the noodles in a bowl, add the sauce and soup dumplings and mix well. Then add the side dishes and serve.
