When the weather is hot in summer, family meals are easily bored by stir-fried and fried dishes with a lot of grease. Accordingly, housewives can refer to them to change to a new menu with refreshing dishes, with a harmonious combination of sour, sweet and natural cool tastes.
Among cooling dishes, Korean-style cold mixed noodles will be a great choice thanks to their quick and simple processing as well as changing the taste of everyday meals.
To make Korean cold mixed noodles, housewives need to prepare 300g of small, chewy Korean dried noodles made from buckwheat flour or potatoes, 2 boiled chicken eggs.
The accompanying vegetables and ingredients for the mixed sauce include 1 thinly sliced cucumber, 50g of dried seaweed leaves, shredded.
Some necessary spices to make sauce with 2 tablespoons of Korean chili sauce, 1 tablespoon of granulated sugar, 1.5 tablespoons of apple cider vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil and 1 teaspoon of roasted sesame seeds.
Choosing apple cider vinegar instead of regular rice vinegar is an important secret to creating a mild sour taste and a characteristic fruity aroma for the sauce.
Mix the sauce with Korean chili sauce, sugar, apple cider vinegar, soy sauce and sesame oil into a small bowl and stir the mixture evenly until the sugar is completely dissolved, creating a smooth mixture with an eye-catching orange-red color and light consistency.
The process of boiling noodles directly determines the chewiness and deliciousness. Boil a large pot of water, add Korean noodles and boil for 3 to 5 minutes depending on the manufacturer's instructions.
Immediately after taking the noodles out, rinse directly under cold tap water, then soak in a bowl of ice water for about 2 minutes and then take them out to drain completely. This cooling process will help the noodles shrink, retain their natural elasticity and not stick together when mixing.
Next, put enough noodles in a large bowl, drizzle the mixture of sweet and sour sauce that has been mixed on top. Arrange cucumbers thinly sliced, dried seaweed and 1/2 boiled egg in turn, finally sprinkle with a little roasted sesame seed to enhance the aroma.
The harmony between the sour, spicy, salty and sweet taste of the sauce combined with the crispness and sweetness of cucumbers, and the buttery and fatty taste of boiled eggs will bring the characteristic delicious taste of standard Korean cold mixed noodles.
