Kuksi in Korean
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Kuksi is a traditional Korean dish.
The name of the dish comes from the Korean word "Kuksu", which was transformed by Soviet Koreans into "kuksi", meaning noodles, as well as a soup made with noodles. In addition to noodles, the dish also includes a spicy broth, pieces of meat and a large amount of vegetables.
Korean kuksi can be served both hot and 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 is light, refreshing and very tasty. Thanks to a large number of vegetables and other components, it saturates perfectly without leaving you feeling heavy.
To prepare Korean kuksi soup, prepare the ingredients. At first glance, it may seem that there are a lot of them, but all the components can be divided into 3 groups - vegetable additives, broth and noodles. Boil 3 liters of water for the broth and leave to cool while you prepare the remaining ingredients.
Ингредиенты
Pork - 400 g
Noodles – 300–400 g.
Cucumbers – 300–400 g
Cabbage – 250–300 g
Carrots – 2–3 pcs.
Tomatoes – 2 pcs.
Onions – 2–3 pcs.
Chicken eggs – 4 pcs.
Garlic – 3–4 cloves
Dill – 1 bunch
Parsley or cilantro – 1 bunch
Sesame - to taste
Ground coriander - to taste
Vinegar - to taste
Ground black pepper - to taste
Ground red pepper - to taste
Salt - to taste
Vegetable oil - to taste
Water – 3 liters
Рецепт
1. Cut the pork into small pieces - strips. Chop half an onion.
2. Fry the meat in a small amount of vegetable oil until the meat turns white and releases juice. Then add the chopped onion and simmer everything together for a few more minutes until done. Turn off the heat and add a pinch of salt and ground black pepper. You can also use beef to prepare kuksi, but in this case the cooking time will increase. If 15–20 minutes is enough to cook pork, then beef needs to be simmered for at least 30–40 minutes.
3. Prepare the ingredients for the broth. Grate 1 cucumber and 2-3 tomatoes. Chop fresh herbs.
4. Add grated vegetables, salt 1-2 tbsp, sugar 1-2 tbsp, soy sauce 3-4 tbsp, vinegar 1-2 tbsp to cooled boiled water. Mix thoroughly, taste the broth and add more seasonings and spices if necessary. Add chopped herbs and, if desired, sesame seeds. Place the finished broth in the refrigerator for further cooling and infusion.
5. 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.
6. Fry 1 onion in a few tablespoons of vegetable oil. Add fried onions and 1-2 chopped garlic cloves to the carrots. Stir and add spices to taste if necessary.
7. Thinly slice the cabbage. 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 if necessary.
8. 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.
9. Lightly beat the eggs. Add a pinch of salt.
10. Pouring the beaten egg in portions into a frying pan greased with vegetable oil, fry the resulting egg pancakes for several minutes on both sides until cooked.
11. Roll the finished egg pancakes, move them onto a board and cool. Cut the cooled egg rolls into thin strips.
12. 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 you can also use regular thin spaghetti.
13. All components of the dish are ready and you can start assembling. Place a portion of noodles on a plate.
14. Add cooled broth.
15. Place cabbage, carrots, cucumbers, pieces of meat and omelet in portions on top.
16. Korean kuksi is ready and ready to serve.