Korean/Chinese Chilled Noodles
Korean/Chinese Chilled Noodles

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, korean/chinese chilled noodles. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Korean/Chinese Chilled Noodles is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Korean/Chinese Chilled Noodles is something that I’ve loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook korean/chinese chilled noodles using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Korean/Chinese Chilled Noodles:
  1. Get Noodles and Toppings
  2. Get portions Chinese noodles (naengmyeon, somen, or hiyamugi noodles)
  3. Prepare Egg
  4. Get Pork loin ham (or boiled chicken, roast pork, etc.)
  5. Make ready Cucumber
  6. Get sweet tomatoes
  7. Prepare Apple
  8. Make ready Mizuna
  9. Get Kimchi
  10. Make ready Roasted sesame seeds
  11. Get Ice
  12. Prepare Korean chilled noodle soup
  13. Get Beef soup stock granules (dashida, etc.)
  14. Take Soy sauce
  15. Take Vinegar
  16. Take Sugar
  17. Take Kimchi base
  18. Make ready Hot water
  19. Make ready Mineral water (or water)

The key is to freeze this soup mixture in the freezer a little. Jungguk-naengmyeon (중국냉면) is a Chinese-influenced cold noodle soup in Korean Chinese cuisine. Morioka reimen (盛岡冷麺) is derived from naengmyeon which was introduced by Korean immigrants, part of Japanese regional cuisine in Tohoku region. Instant naengmyeon noodles are available, with the soup broth prepackaged with the noodles.

Steps to make Korean/Chinese Chilled Noodles:
  1. [Korean-style Chilled Noodle Soup] Dissolve the beef stock granules in hot water.
  2. Combine the remaining seasoning ingredients. Adjust the amounts of sugar and vinegar, and dilute the soup with water to taste. The key is to freeze this soup mixture in the freezer a little.
  3. [Toppings] Bring water to a boil, and boil the room temperature eggs. 7 minutes for runny, 8 minutes for semi-firm, 9 minutes for moist, 12 minutes for hard-boiled.
  4. Our family loves this dish with a generous amount of vegetables and toppings ♡ It looks a bit empty if you can see the noodles underneath, so cover them with the mizuna first. Cucumber or lettuce is good.
  5. You can use any toppings you like, but the kimchi and boiled eggs are must-haves. Sprinkle with the roasted sesame seeds, and pour over a generous amount of soup.
  6. This dish is Korean-style, so the amount of soup is rather generous. Eat these noodles together with the soup. Garnish with ice for a cooling effect.
  7. [Variation] "Soy Sauce-Based Chinese Chilled Noodles". - - https://cookpad.com/us/recipes/152211-how-to-make-an-addictive-sauce-for-chilled-chinese-noodles
  8. [Variation] "Sesame Sauce Chinese Chilled Noodles" - - https://cookpad.com/us/recipes/155354-how-to-make-sesame-sauce-for-chilled-chinese-style-noodles-with-poached-chicken
  9. [Variation] "Chilled Capellini-Style Chinese Chilled Noodles" - - https://cookpad.com/us/recipes/156419-cappellini-style-chilled-chinese-noodle-sauce
  10. [Variation] "Thai-Style Chinese Chilled Noodles". - - https://cookpad.com/us/recipes/156397-how-to-make-a-homemade-thai-style-sauce-for-chilled-noodles
  11. [Variation] "Mexican Style Chilled Chinese Noodles with Salsa-Type Sauce". - - https://cookpad.com/us/recipes/154497-mexican-style-chilled-chinese-noodles-with-salsa

Morioka reimen (盛岡冷麺) is derived from naengmyeon which was introduced by Korean immigrants, part of Japanese regional cuisine in Tohoku region. Instant naengmyeon noodles are available, with the soup broth prepackaged with the noodles. There are both Korean and Chinese spicy cold noodles; both nationalities use sesame and chili oils, soy sauce, vinegar, garlic, and sugar in their mixes. The Korean variation includes gochujang, a spicy pepper paste. It's a speciality of the Chinese-Korean minority population living in Yanji city (延吉), Jilin province in the North-east of China.

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