How to Make Delicious Korean Ethnic Cold Noodles

First prepare a piece of high-quality beef leg.Then, make a small bowl of beef filling. One cucumber,one persimmon, one egg, two small onions,a bunch of cilantro, a few cloves of garlic,an apple, and a white radish (or half a head of cabbage).A bag of Korean chili sauce, some red pepper flakes. Cold noodle seasoning.1. Soak the cold noodles in water.Add a little oil to the beef filling and mix it with soy sauce, salt, monosodium glutamate (MSG), minced ginger, egg whites, and starch. 2.Clean the beef leg meat, then boil half a pot of water and put the entire piece of beef in the pot. Remove the beef when the blood foam appears on the surface, then re-fill it with fresh water. Remember to add seasonings such as ginger, soy sauce, MSG, chili powder, and salt to the beef broth. It should take about an hour (depending on the size of the beef piece) for the beef to be fully cooked. When the beef is almost done, form small meatballs with the prepared filling and cook them in the pot.By this time, you can also boil the egg.3. While cooking the beef, prepare by slicing the white radish into strips and salting it. Slice the yellow onion, tomatoes, and apple.Chop the scallions and garlic finely, and cut cilantro into segments. Boil the egg until cooked, then peel and slice it in half lengthwise.4.Take out the beef and slice it into large pieces about as thick as a coin. Let the broth cool and refrigerate it. Make chili oil by putting red pepper flakes in a small bowl and heating some oil until almost boiling, then stir well. 
5. Once the broth has cooled, add chopped cilantro, scallions, garlic, cold noodle seasoning, Korean chili sauce, soy sauce, sugar, vinegar, MSG, sesame seeds. Add chili powder, chili oil. (Taste as you go, remember to be much stronger than your usual taste because the noodles will dilute it.)Squeeze out the salted white radish and mix in Korean chili sauce, MSG, sugar. 6.Boil water again for cooking the cold noodles. Drain the pre-soaked noodles and put them into the pot, cover and turn off the heat.After a few minutes, uncover and stir with chopsticks. If not cooked, re-ignite the fire until the broth bubbles, then cover and turn off the heat. Rinse the cooked cold noodles under running water. 
Pour the prepared cold noodle soup over the noodles in a bowl, add beef slices, cucumber, tomatoes, eggs, apples, white radish strips. Authentic Korean cold noodles are ready. Korean cold noodles are famous both domestically and internationally as a traditional food loved by many people.Among them, buckwheat noodles are particularly renowned. Usually made with beef broth or chicken broth, accompanied by kimchi, beef slices, eggs, cucumber strips, apple slices, scallions, chili peppers, MSG, salt, etc.When served, place a small amount of cool soup and an appropriate amount of noodles in the bowl, then add condiments, and finally pour the soup again. The noodles are thin yet strong, the soup is cool and refreshing, slightly sour and spicy. Ingredients: about 40% buckwheat flour, 60% starch, beef, seasonal vegetables, apples, scallions, carrots, etc. in appropriate quantities. Chili powder, sesame oil, garlic paste, refined salt, MSG, baking soda, vinegar, soy sauce, etc., in appropriate quantities. Cooking method: cut the beef into large pieces and immerse them in cool water, wash clean, put in a pot of cold water over high heat until boiling. Skim off the surface blood foam, then add soy sauce and salt, switch to low heat cooking. 
Meanwhile, place scallions and carrots in a special cloth bag and put it into the pot. When the beef is fully cooked, remove from the heat, cut on the cutting board when cooled, slice thinly. Filter the beef broth slightly before putting it in a container for use.Mix buckwheat flour and starch at a certain ratio in a mixing bowl, knead with hot water into slightly hard dough. Add baking soda and knead well. Roll into round strips, put in a special extrusion mold to quickly form noodles and immediately cook in boiling water. Cook the noodles until done, then cool them under cold water or with an electric fan. Serve in bowls with prepared soup. Place kimchi and other seasonal vegetables, 4-5 slices of cooked beef on top of the noodles, pour chili garlic sauce (garlic paste, dried chili flakes mixed into a paste), add fruit slices, egg threads, and finally pour beef broth, sprinkle with toasted sesame seeds, and finish with sesame oil.Tomatoes Cut tomatoes into pieces, apples into slices. These items cut up are put in a container after that. Then continue to chop the onion and garlic finely, and cut cilantro into segments. Cook the egg until done, then remove it and peel off the shell. Cut the egg in half from the middle. 
4. At this point, take out the beef and re-cut it into thick slices about the size of a coin. Let the broth cool down before putting it in the refrigerator to chill. Make Chili Oil(First put chili powder in a small bowl. Heat some oil in a pan, then pour it over the chili powder and stir with a small spoon.)
5. Once the broth has cooled, take it out and add to it chopped cilantro, onion, garlic, cold noodles seasonings. Then add several spoons of Korean red pepper paste, soy sauce,sugar，mild vinegar, monosodium glutamate,sesame seeds.Szechuan peppercorns noodles, chili oil.(Taste as you go, remember to be much stronger than your usual taste because the noodles will become lighter after adding.)Noodles. Squeeze out the salted radish and add Korean red pepper paste, monosodium glutamate, sugar. 
6. Now you can cook the noodles. Boil a pot of water until it comes to a boil, then drain the cold noodles in cold water and put them into the pot, cover the lid, turn off the heat. Steam for a few minutes, then uncover and stir with chopsticks. If not done, re-ignite the fire until bubbles appear, then cover again and turn off the heat. When the noodles are cooked, rinse them under a faucet. Rinse the cold noodles well, then pour the prepared noodle soup over it. Place on topbeef slices, cucumber, tomatoes, egg, apple, radish strips, authentic cold noodles are ready. 
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Cold noodles are a renowned traditional Korean dish loved by people both at home and abroad. Especially well-known for its buckwheat noodle version. Typically uses beef broth or chicken broth chicken stock, accompanied with kimchi, meat slices, eggs, cucumber strips,pear strips, green onions, chili oil, monosodium glutamate, salt and sugar. When eating, first put a little cold soup into the bowl with an appropriate amount of noodles. Then add side ingredients and finally pour more broth over it. The noodles are fine and tough, the soup is cool, sour and slightly spicy. 
MATERIALS:
About 40% buckwheat flour, about 60% cornstarch, beef, seasonal vegetables, apples, onions, carrots, etc. in appropriate amounts. Chili powder, sesame oil, sesame seeds, garlic paste,salt, monosodium glutamate, baking soda, vinegar, soy sauce, etc. in appropriate amounts. 
METHODOLOGY:
First, cut the beef into large pieces, rinse with cold water, and put it in a pot of cool water. Boil on high heat until boiling, remove the surface scum, then add soy sauce and salt. Afterward, switch to low heat and simmer. 
In another pan, put onions and carrots in a special cloth bag and place it in the pot. Once the beef is fully cooked, take out and let it cool before slicing into thin pieces. 
Strain the beef broth slightly before putting it in a container for later use. 
Mix buckwheat flour and starch in a mixing bowl and pour hot water to form a slightly hard dough. Add an appropriate amount of baking soda and knead well, then roll into a round strand, put it in a special extruder and quickly press out the noodles, immediately place them in boiling water. Cook the noodles until done, then rinse with cold water or blow dry with a fan. Serve by placing on a bowl. 
On top of the noodles, add spicy kimchi and other seasonal vegetables along with 4-5 slices of cooked beef. Pour garlic chili sauce (a paste made from garlic paste, dried chili powder and water), then add fruit slices and egg threads, finally pour the beef broth, sprinkle sesame seeds, and drizzle with sesame oil. 
TRICKS:
In Korean, noodle dishes are called "gu-si" (quite descriptive, isn't it? Exactly like they look!).millet.buckwheat,corn. Cold noodles usually use a mix of wheat flour and buckwheat or corn flour, cool, mild, sour and refreshing taste. 
Authentic cold noodles are often found in Korean restaurants, but there may be some that misrepresent themselves at high prices. For those who can't resist eating, making your own at home isn't difficult.