Cold kimchi Noodle [김치말이국수]

Kimchimark Guksu [김치말이국수]

READY TO COOK

Ingredients:

seasoned seaweed paper

kimchi

egg

noodle

Instructions:

1.냄비에 물1L를 넣고 완전히 바글바글 끓어오를 때 그 때 면을 넣어야합니다.

2.한소끔 끓어오르면 준비한 여분의 차가운 물을 원모양을 그리며 부어주세요. 이렇게 3번 반복하시면 국수가 알맞게 익습니다.

3.면이 적당히 삶아졌다면 흐르는 차가운 물에 헹궈볼게요. 반드시 차디찬 차가운 물. 가능하면 얼음을 사용하셔도 좋습니다.

4.그릇에 사각얼음을 10조각 넣습니다.

5.탱탱한 소면을 얼음위에 얹습니다.

6.제공된 육수를 흔들어서 그릇에 붓습니다.

7.제공된 김치와 김, 계란을 얹습니다.

1.In a pot, add 1 liter of water and bring it to a full rolling boil. Only then should you add the noodles.

2.Once it comes to a boil again, pour a prepared amount of cold water in a circular motion into the pot. 3.Repeat this process three times to cook the noodles to the perfect texture.

4.Once the noodles are cooked, rinse them under cold running water. Make sure the water is icy cold; using ice is even better.

5.Place 10 pieces of square ice cubes in a bowl.

6.Put the firm, cooked noodles on top of the ice cubes.

7.Shake the provided broth and pour it into the bowl.

8.Top with the provided kimchi, seaweed, and egg.

Allergens: Soy · Wheat · Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.