Korean-style kuksi – recipe with step-by-step photos + reviews. How to cook Korean soup kuksi?

Korean style kuksi

Ingredients

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 bundle

Parsley or cilantro – 1 bundle

Sesame – to taste

Carrots – 2-3 pcs.

Ground coriander – to taste

Vinegar to taste

Onions – 2-3 pcs.

Garlic – 3-4 cloves

Vegetable oil – to taste

Cabbage – 250-300 grams

Chicken eggs – 4 pcs.

Noodles – 300-400 g.

Photo of the finished dish

Check out the recipe

Step by step recipe with photo

Kuksi is a traditional Korean dish. The name of the dish comes from the Korean word “kuksu,” which Soviet Koreans transformed into “kuksi,” meaning noodles and soup made with noodles.

In addition to the noodles, the dish also includes a savory broth, pieces of meat and lots of vegetables.

Korean-style 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 the large amount of vegetables and other components, it perfectly satiates 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 ingredients, but all components can be divided into 3 groups – vegetable additives, broth, and noodles.

Boil 3 liters of water for the broth and let it cool while you prepare the rest of the ingredients.

Cut the pork into small pieces – strips. Chop half an onion.

Fry the meat in a small amount of vegetable oil until the meat is white and juicy. Then add the chopped onions and stew all together for a few more minutes until tender. Turn off the fire and add a pinch of salt and ground black pepper.

Beef can also be used to cook kuksi, but in this case the cooking time will increase. If for pork it is enough to cook 15-20 minutes, then beef should be stewed at least 30-40 minutes.

Prepare the ingredients for the broth. Grate 1 cucumber and 2-3 tomatoes. Chop fresh herbs.

In the cooled boiling water add grated vegetables, salt 1-2 tbsp, sugar 1-2 tbsp, soy sauce 3-4 tbsp, vinegar 1-2 tbsp. Mix thoroughly, taste the broth and add more seasonings and spices if necessary. Add chopped greens and, if desired, sesame seeds.

Place the finished broth in the refrigerator for further cooling and infusion.

Grate the carrots or cut them into thin slices. 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 head of onion in a few tablespoons of vegetable oil. Add the fried onions and 1-2 crushed garlic cloves to the carrots. Stir, add spices to taste if necessary.

Finely 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.

Slice the cucumbers into small slices. Chop and add to the cucumbers 1 head of onion and 1-2 cloves of garlic. Add 0.5 tbsp. vinegar and 1 tbsp. vegetable oil, salt, ground black pepper to taste. Stir.

Lightly beat the chicken eggs. Add a pinch of salt.

Pouring in batches of beaten egg on a greased pan with vegetable oil, fry the resulting egg pancakes for a few minutes on both sides until tender.

Roll up the finished egg rolls, transfer to a board and cool. Cut the cooled egg rolls into thin strips.

Boil the noodles until tender according to the instructions on the package. Drain and rinse the noodles with cold water. I used wheat udon noodles, but you can also use regular thin spaghetti.