Tuesday, June 10, 2014

COOKING: Korean Cold Bean Noodles Recipe

  1. White Beans
  2. Ice
  3. Your choice of noodles
  1. Strainer
  2. Pot 
  3. Mixer
  4. Storage for the extra cold soup.

  1. Boil the beans
  2. Grind them with your mixer
  3. Strain while pouring some of the boiled water you used to boil the beans or just water. This helps it strain down to the bucket. Use a spoon too.
  4. Repeat steps if needed
  5. Put it in the fridge or freezer depending on how fast you want to eat it
  6. Boil the noodles 
  7. While the noodles are boiling, cut some cucumbers and put them to the side
  8. Optional* Boil egg(s)
  9. Wash the noodles in cold water and ice
  10. Place the noodles in a bowl. Pour the cold soup. Add ice if needed. And the cucumber topping and egg. Then sprinkle on some sesame seeds. 
  11. Voila! NOM NOM TIME
If you have extra cold soup just store it in the fridge. It will last about 2 weeks. If you want it to last longer, put it in the freezer. Just leave it out to melt it for at least 3 hours or so before when you want to eat it.

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