Beef noodle, the beef broth developed after a lot of trial and error ... Xiaobao beef noodle soup

2019-10-27 22:11:18

Netizens are interested in beef noodle introduced in 'Seomin Gapbu' and decorate the real-time search word on the evening of Sunday, October 27.

In the recently broadcasted Channel A, 'Seomin Gapbu', he met Lee Hun-ho, who became a hot topic with the beef noodle, which is chewy with thick beef broth, and the traditional Chinese noodle dish, Beef Noodle.

Located in Jongno-gu, Seoul, this restaurant is so popular that a line of workers line up every lunch break.

At the age of 21, Lee Hoon-ho, who had come to Korea with his parents for nothing, began to work hard and started to work.

Lee Hoon-ho, who has set up a skewer shop with such badly collected money, has managed his own know-how based on his previous part-time job experience in China.

But when the skewer shop started to go out of fashion, it was determined that its competitiveness would be low, so it dared to devise a new business.

At that time, it was the beef noodle that I enjoyed in China.

When rice noodles spread like fashion in Korea at that time, it was judged that Koreans, who are still unfamiliar but love noodles and soup, had a good chance of being beef noodles.

Lee Hoon-ho visited Lanzhou, China, to learn about local tastes, and began to learn at Lanzhou's most famous beef noodle shop.

From there, he researched the herbal medicine for over a year to find out the secrets of the broth that came down to his ancestors' generations.

The broth sticks to the landslide and the way to put the chicken into the whole place, because it gives the broth a sense of feeling and adds to the lightness.

Hunho added 21 herbs and nuts such as cheoncho, dried ginger, excess and nutmeg to enhance the unique flavor and flavor.

Lee Hoon-ho's beef noodle became more popular because he insisted on the traditional Chinese style noodles which he learned and practiced for a long time.

In particular, guests can choose from eight different types of noodles, which differ in thickness and shape, which are difficult to experience anywhere else.

Lee is still investing money and time in China from time to time to develop new Chinese menus.