Making Jin Makguksu easily at a restaurant that's full of seawee
This dish is a recipe that you can easily make and eat Jumun Jin Makguksu in Busan where I live^^ Using commercially available naengmyeon broth, the ingredients are very easy and simple, so you can make it delicious at home anytime in the hot summer when you don't have an appetite
1 serving
Within 15 minutes
쉐프cookie
Ingredients
  • buckwheat noodles
    1pack
  • Cold Noodles Soup
    1pack
  • Anchovy
    1/4
  • Cucumber
    little
  • a connoisseur
    1ts
  • Kim
    1pack
  • Sesame
    1ts
Cooking Steps
STEP 1/5
These are the ingredients. Please refer to them^^
STEP 2/5
The timing of the noodles is important
Put the noodles in boiling water and prepare a bowl of cold water
When the water is about to overflow, pour the prepared cold water and calm it down. Repeat this three times, and when it's about to boil for the fourth time, turn off the heat, drain the water, and then wash the starch on the surface of the noodles in cold water. (Wash the noodles until they get cold)
STEP 3/5
Put 1 pack of cold noodle broth (half frozen) and anchovy stock water (a quarter of cold noodle broth) together and grind the frozen broth in a blender or hand blender
STEP 4/5
Wrap the noodles in a bowl and pour the ground broth
STEP 5/5
Tear a pack of seasoned laver (medium size) into small pieces, put cucumber salad, sesame seeds, and boiled eggs as garnish, and add mustard to your taste^^
The more seaweed you put in, the more delicious it is^^ The savory and fragrant seaweed that you can chew in your mouth is the key to Jumunjin Makguksu
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