How to Cook Vegetable Korean Cold Noodles, CiCi Li

My mom told me when she was pregnant with me, she could barely eat anything, but one thing that she would still eat was Korean cold noodles. So naturally, after I was born, it’s also one of my favorite dishes to eat. Today let’s see how to cook vegetable Korean cold noodles!

6 cups of water
1/2 of an onion
2 stalks of scallions
4 pieces of garlic
1/2 of a cup of rice vinegar
1/2 of a cup of sugar
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of salt

1 bag of Korean buckwheat noodles
1/2 of a julienned English cucumber
1 julienned apple
1 handful of chopped kimchi
1 tablespoon of minced scallions
1 tablespoon of minced cilantro

First in a pot, add 6 cups of water, 1/2 of an onion, 2 stalks of scallions, 4 pieces of garlic, and boil it for 15 minutes. After the water is boiled, turn to low heat.

After 15 minutes, take out all the ingredients inside the pot. Add 1/2 of a cup of rice vinegar, 1/2 of a cup of sugar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, and mix well. Taste the soup and see if you like it. Chill the soup in a refrigerator.

To boil the noodles, boil water in a pot, cook the noodles for 20 seconds. Take the noodles out and drain with cold water.

Serve the noodles in a bowl, top with julienned cucumber, julienned apple, chopped kimchi, minced scallions, and cilantro.

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