How to make Korean buckwheat noodles

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making Korean buckwheat cold noodles.

1.12 Soak the beef brisket in cold water for 15 minutes to remove the blood. There are many ways to remove blood, some use hot water to blanch it, some use cold water to put it in a pot. Of course, soaking is also a common method used by people in the north. In particular, non-pork meats are the most commonly used.

2.21 Add a few slices of ginger and 1/2 onion, and add black peppercorns. These are all for removing fishy smell, and the effect is very good. No cooking wine is used because the aniseed and cinnamon in it do not go well with the beef.

3. Add enough water to cover the beef. This is very important. You need to add enough water at one time to avoid adding water in the middle of the process, which will affect the texture and taste of the meat.

4. Bring the beef to a boil over high heat and skim off the foam. In fact, after soaking the beef brisket, there is very little blood and foam.

5.1212 Turn to low heat and simmer for two hours. This step is very important. Only when the heat and time are right and the protein in the meat is released, the soup will taste delicious. The soup used for cold noodles is clear soup. If the fire is too high, it will turn into a thick white soup.

6.2121 Cut the cucumber into shreds. If you are lazy, you can use a planer. The picture shows that I am a lazy person, haha. When shaving the cucumber, I deliberately avoided the center of the cucumber because I don’t like melon seeds.

7.1 Add a tablespoon of sugar and mix well. Don't reduce the amount of sugar, as this is the guarantee for the sour and sweet taste of the cold noodles.

8.2 Add a tablespoon of balsamic vinegar. I used apple cider vinegar, which has a lighter flavor, so I used two tablespoons.

9. Add appropriate amount of salt to the cucumbers and marinate until the cucumbers become wilted. Many people use cucumber as a surface decoration, but in fact, it is an important ingredient of the soup. The sour and sweet taste plus the fragrance of cucumber are important factors that make the soup attractive.

10.Peel the pears.

11. Cut into thin slices as shown. This sheet does not need to be very thin, but it cannot be too thick either, 2-3 mm is enough.

12. Put the pears in a bowl, add a tablespoon of sugar and pour 1/2 cup for soaking. The brewing time is about half an hour. This pear water is also one of the sources of the flavor of the noodle soup~

13.1 Then pour in a spoonful of roasted white sesame seeds and mix well.

14.2 Cut kimchi into 15cm pieces and pour sesame oil into it.

15. Filter the beef soup after it is cooked. This is also a necessary procedure, because in order to keep the soup fresh, large pieces of onion, crushed black pepper, etc. need to be removed.

16. I cooked the buckwheat noodles in boiling water for about 3 minutes. Some friends also soak it in cold water first, then boil it, and then soak it in ice water. You can use either method, it depends on which one you prefer.

17. Add a spoonful of salt when cooking to prevent sticking and make the food smoother. MS Everyone on earth knows this.

18. After the noodles are cooked, rinse them directly in ice water and set aside. When taking a shower, you must wash off the starch on the surface of the noodles, which is an important guarantee for the good taste of the cold noodles.

19. I didn’t have pork bone soup, so I used a packet of Swinburne’s thick soup instead. The effect is really good.

20. The thick soup was diluted with water and added to the beef soup. Because the soup is really thick, it needs to be stirred beforehand. Of course, the book says to use chicken bones to make soup, so if you have the ingredients, don’t be lazy.

21. After adding the water for pickling cucumbers, marinate the cucumbers with chopped green onions, a little red pepper powder and fried white sesame seeds. These are the ingredients that will be placed on the noodles later. By the way, pickled cucumbers and unpickled cucumbers taste different!

22. Add the pickled pear juice as well. Reserve the pear slices.

23. Pour the kimchi juice into the soup. Of course, if you have soaked radish juice, soaked summer radish juice, etc., pour it in as well, and refrigerate the beef soup for half an hour.

24. Put the soba noodles into a bowl. Lay it flat, otherwise the surrounding materials will collapse once you put them there, which will not look good.

25. Arrange the other ingredients and put half a boiled egg on top. I didn’t take pictures of the step of boiling eggs, I think everyone knows how to do it. Boil them for 7 minutes and simmer them for 5 minutes. If you don't want the egg yolk to solidify, don't simmer it.

Maybe you have eaten Korean buckwheat noodles before, but you never knew it was made like this. And since you are well aware of the real practices, what reason do you have to do it yourself? In this way, you will experience the true sweetness.