유명 냉면집 사장님들이 이 영상을 무조건 싫어합니다

#Dasida #Naengmyeon #NaengmyeonDasida Ssulman's Product Collection from Videos https://inpk.link/ssulman 🥣 Seasoning Naengmyeon Broth Recipe (Based on 1L of Water) 1. Basic Ingredients Bottled Water: 1L (1000ml) Beef Dashida: 1.5 tablespoons (The key to the rich meat broth flavor) White Sugar: 4 tablespoons (Add a generous amount because the sweetness will be less noticeable once ice is added and the broth cools down) Fine Salt: 0.5 tablespoons Miwon: 0.5 teaspoons (Completes the umami flavor of green onions that lingers at the end) Dark Soy Sauce: 0.5 tablespoons (Gives the broth a light brown color and a subtle flavor) 2. Acidity (Sour Taste) Brewed Vinegar (or Apple Vinegar): 5~6 tablespoons (Adjust according to preference) 🧑‍🍳 Cooking Instructions Seasoning Boiling the Base: Pour only 1 cup (about 200ml) of the prepared 1L of water into a pot. Add the beef stock powder, white sugar, coarse salt, MSG, and dark soy sauce to this mixture and turn on the heat. Dissolving Completely: Mix just enough until the powder is completely dissolved and no grit remains at the bottom. Mixing with Cold Water: Pour the freshly boiled and dissolved seasoning broth into the 800ml of cold water you set aside earlier and mix well. Adding Vinegar (Most Important): Add the vinegar last and stir once the broth has completely cooled. If you add vinegar while it is hot, the heat will cause the sourness to evaporate. Making Slush: Place the finished broth in a zip-lock bag or stainless steel container and freeze it in the freezer for about 3 to 4 hours. Just before serving, lightly crumble the ice and pour it over the noodles to complete a bone-chilling cold noodle broth. 💡 Practical Tip: If you want a cleaner finish, mix one packet (approx. 300ml) of the 1,000-won 'Dongchimi Cold Noodle Broth' sold at supermarkets into the finished broth. The refreshing coolness of the Dongchimi is added to the meat broth flavor, resulting in a much deeper taste. 📺 Business and Collaboration Inquiries 💌 [email protected]