Making makguksu that is as delicious as dongchimi makguksu recip
I like cold dongchimi makguksu, which is eaten in dongchimi soup, so I put dongchimi in full every winter. There's about a quarter of the dongchimi that I put in last winter. I think I can eat young radish kimchi until it's cooked deliciously.
1 serving
Within 60 minutes
배고픈엄마
Ingredients
  • Korean radish kimchi
    4cup
  • Bottled water
    1cup
  • a connoisseur
    1/2~1ts
  • Korean radish kimchi
    1/4ea
  • buckwheat noodles
    300g
  • seasoned laver
    5piece
  • Sesame
Cooking Steps
STEP 1/9
Place 4 cups of dongchimi broth in a bowl. Pour 1 cup of bottled water together
STEP 2/9
Chop 1/4 of dongchimi radish finely. Add shredded dongchimi radish to the prepared soup.
STEP 3/9
Add 1/2~1 small liquor of lotus flower to a ladle and mix the prepared soup little by little, and mix well without lumps.And put it in the soup and mix it evenly and put it in the refrigerator.
STEP 4/9
Fold a bag of 5 sheets of seasoned dried laver in half lengthwise and cut it with scissors. It's delicious when there's a lot of steam in it.
STEP 5/9
Pour water into the pot and simmer until the noodles are fully soaked. When the water boils, add 300g of buckwheat noodles.
STEP 6/9
Then stir evenly so that the noodles do not stick to the bottom of the pot.
STEP 7/9
When the water boils up, pour a cup of cold water. When the water boils up again, pour a cup of cold water. Do this process three times in total.Lastly, if you pour cold water and the water boils again...
STEP 8/9
Pour all the noodles into the sieve and wash them in running cold water.
STEP 9/9
Squeeze the water out of the noodles with both hands, put them in a bowl, and pour the prepared soup.And put the seaweed flakes on top and grind the sesame seeds to enjoyably
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