Korean Cold Noodles (Simple Version)

Mix all the seasonings in a bowl, stir evenly, and put it in the fridge to freeze until there are lots of ice crystals.

Prepare the supplementary ingredients, preferably beef slices and pears, but unfortunately I have none.

Cold noodles can be made with wheat flour, corn flour, or buckwheat; I bought the wheat flour kind. Knead and open them, then put them into a pot of cold water and bring to a boil over high heat.

Wait until the noodles just start to resemble a batter consistency, then you can take them out.

Rinse the noodles with cold water, repeating the process.

Remove the noodles and set aside.

Put all kinds of ingredients you like on the noodles. Stack them high.

Pour in the chilled cold noodle soup and sprinkle with sesame seeds. Those who like it spicy can add some chili sauce.

All done. This is a simple version of cold noodle soup, convenient and quick. If you want to make cold noodle soup from scratch, you can check out my other recipe. Please indicate the source if you repost, thank you!