Making Cold Rice Noodles
I usually like rice noodles, but it's also a delicacy to eat cold in the summer. It was the best to eat beef without fat and ice cubes with broth and ice on top of it.
2 serving
Within 999 minutes
각설탕식구들
Ingredients
  • Rice noodles
    2serving
  • Beef
    200g
  • Cucumber
    1/2ea
  • onion
    1/2ea
  • Cheongyang red pepper
    1ea
  • Lemon
  • Sea tangle
  • leek
  • Garlic
  • Anchovy
    1handful
  • Sea tangle
    3piece
  • leek
    1ea
  • Garlic
    5piece
  • onion
    1/2ea
  • dried red pepper
  • dried shiitake mushroom
  • Soy sauce
    2TS
  • Salt
  • ground pepper
Cooking Steps
STEP 1/8
I prepared thin noodles for rice noodles.
STEP 2/8
Prepare the beef, chop the vegetables finely, and slice the lemon.
STEP 3/8
Add a handful of anchovies, 3 pieces of kelp, 1 green onion, 5 cloves of garlic, 1/2 onions, dried peppers, 2 tablespoons of dried shiitake soy sauce, salt and pepper, cool it down, add sugar and vinegar to taste sweet and sour, and freeze it one by one
STEP 4/8
Soak rice noodles in cold water for 2 hours
STEP 5/8
Boil for about a minute and drain.
STEP 6/8
Blanch the beef one by one in the boiling water of green onions, kelp, garlic, and ginger like shabu shabu.
STEP 7/8
Place rice noodles in a concave bowl and top with prepared garnish.
STEP 8/8
The broth is done when you grind it in a blender and place it on top of it's done.
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