My mom told me when she was pregnant with me, she could barely eat anything, but one thing that she would still eat was Korean cold noodles. So naturally, after I was born, it’s also one of my favorite dishes to eat. Today let’s see how to cook vegetable Korean cold noodles!
Stock:
6 cups of water
1/2 of an onion
2 stalks of scallions
4 pieces of garlic
1/2 of a cup of rice vinegar
1/2 of a cup of sugar
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of salt
Ingredients:
1 bag of Korean buckwheat noodles
1/2 of a julienned English cucumber
1 julienned apple
1 handful of chopped kimchi
1 tablespoon of minced scallions
1 tablespoon of minced cilantro
First in a pot, add 6 cups of water, 1/2 of an onion, 2 stalks of scallions, 4 pieces of garlic, and boil it for 15 minutes. After the water is boiled, turn to low heat.
After 15 minutes, take out all the ingredients inside the pot. Add 1/2 of a cup of rice vinegar, 1/2 of a cup of sugar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, and mix well. Taste the soup and see if you like it. Chill the soup in a refrigerator.
To boil the noodles, boil water in a pot, cook the noodles for 20 seconds. Take the noodles out and drain with cold water.
Serve the noodles in a bowl, top with julienned cucumber, julienned apple, chopped kimchi, minced scallions, and cilantro.
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