Ingredients: buckwheat noodles, cold noodles300 grams of saucebeefKorean kimchi，boiled eggcucumber1 liter of cold water (chilled tap water or mineral water),，ginger

5 grams (finely minced), 15 grams of garlic (crushed and finely minced) whitevinegar50 ML, beef powder 1 spoon, sugar 3 spoons, salt 4 grams,soy sauceProcess pictures(Picture 1) First, prepare the cold noodle broth by mixing finely minced ginger and garlic.5-8ML

sugar

Mix them evenly.(Picture 2) Pour in a little warm water to dissolve the sugar and bring out the aroma of the ginger and garlic.(Picture 3) Add the mixed ginger and garlic juice into the prepared 1 liter cold water.

(Picture 4) Add white vinegar, beef powder, salt, and soy sauce for seasoning.

(Picture 5) Stir well and refrigerate to chill before using.

(Picture 6) After chilling, strain out the ginger and garlic residue through a sieve.chilledbuckwheat noodles

soak in water until soft. Cook for about 30 seconds in boiling water, then remove.

(Picture 7) Drain the cooked buckwheat noodles and quickly rinse with cold water to cool them down.

(Picture 8) Place the cooled noodles in a bowl and add the prepared toppings.coldnoodles

after cooling, place in bowls.cookednoodles



(Picture 9) Add the chilled broth into the bowl with the noodles and toppings.

(Picture 10) The dish is now ready.