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Video: Cooksey In Korean - Recipe With Photo. How To Make Korean Kuksi Soup?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Water - 3L
Pork - 400 g
Salt to taste
Ground black pepper - to taste
Ground red pepper - to taste
Cucumbers - 300-400 g
Tomatoes - 2 pcs.
Dill - 1 bunch
Parsley or cilantro - 1 bunch
Sesame - to taste
Carrots - 2-3 pcs.
Ground coriander - to taste
Vinegar to taste
Bulb onions - 2-3 pcs.
Garlic - 3-4 cloves
Vegetable oil to taste
Cabbage - 250-300 g
Chicken eggs - 4 pcs.
Noodles - 300-400 g.
- 78 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
Kuksi is a traditional Korean food. The name of the dish comes from the Korean word "Kuksu", which was transformed by the Soviet Koreans into "kuksi" meaning noodles, as well as soup made with noodles.
In addition to noodles, the dish also includes spicy broth, pieces of meat and a large amount of vegetables.
Korean kuxi can be served hot or cold. Today I want to share with you a recipe for a cold version of the soup, which will be very relevant in anticipation of the approaching summer heat. The dish turns out to be light, refreshing and very tasty. Thanks to the large amount of vegetables and other components, it perfectly saturates, without leaving a feeling of heaviness.
To make Korean Kuksi soup, prepare the ingredients. At first glance, it may seem that there are a lot of them, but all components can be divided into 3 groups - vegetable additives, broth and noodles.
Boil 3 liters of broth water and refrigerate while preparing the rest of the ingredients.
Cut the pork into small pieces - strips. Chop half an onion.
Fry the meat in a little vegetable oil until the meat turns white and juices out. Then add chopped onion and simmer everything together for a few more minutes until tender. Turn off the heat and add a pinch of salt and ground black pepper.
You can also use beef to cook kuksi, but in this case the cooking time will increase. If 15–20 minutes is enough to cook pork, then stew the beef for at least 30–40 minutes.
Prepare your broth ingredients. Grate 1 cucumber and 2-3 tomatoes. Chop fresh herbs.
In chilled boiled water add grated vegetables, salt 1-2 tablespoons, sugar 1-2 tablespoons, soy sauce 3-4 tablespoons, vinegar 1-2 tablespoons. Stir well, taste the broth and add more seasonings and spices as needed. Add chopped herbs and sesame seeds if desired.
Place the finished broth in the refrigerator for further cooling and infusion.
Grate the carrots or cut into thin cubes. Add 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. vinegar, ground coriander, and black pepper to taste and mix thoroughly.
Fry 1 onion in a few tablespoons of vegetable oil. Add the sautéed onion and 1-2 chopped garlic cloves to the carrots. Stir, add spices to taste if necessary.
Slice the cabbage thinly. Add 0.5 tsp. salt, 0.5 tsp. sugar, red pepper to taste, 0.5 tsp. vinegar and 1 tbsp. vegetable oil. Mix, taste and add spices as needed.
Cut the cucumbers into small slices. Chop and add 1 onion and 1-2 cloves of garlic to the cucumbers. Add 0.5 tbsp. vinegar and 1 tbsp. vegetable oil, salt, ground black pepper to taste. Stir.
Beat the chicken eggs lightly. Add a pinch of salt.
Pouring the beaten egg in portions into a greased frying pan, fry the resulting egg pancakes for several minutes on both sides until tender.
Roll the finished egg pancakes, transfer to a board and refrigerate. Cut the chilled egg rolls into thin strips.
Boil the noodles until cooked according to the instructions on the package. Drain the water and rinse the noodles with cold water. I used wheat udon noodles, but regular thin spaghetti can also be used.
All components of the dish are ready and you can start assembling. Place a serving of noodles in a plate.
Add chilled broth.
Top with portions of cabbage, carrots, cucumbers, pieces of meat and omelet.
Korean kuxi is ready, you can serve.