Cooking instructions
40 minutes Print
1. Cut the meat into thin strips and fry for two minutes in a small amount of vegetable oil in a hot frying pan. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that falls midway between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize food, do not absorb odors and do not require sharpening for at least three years.
2. Add finely shredded cabbage to the meat. Add salt, black pepper and cayenne pepper, stir, reduce heat and simmer for ten minutes. Remove from heat, transfer to a separate container and let cool.
Crib How to prepare and chop cabbage
3. Boil wheat noodles in salted water, rinse with cold water to cool, mix in a deep bowl with a small amount of vegetable oil so that the noodles do not stick together.
4. Grate the radishes and cucumbers. Finely chop the garlic and cilantro and mix with soy sauce, salt, pepper, vinegar and vegetable oil.
Crib How to prepare garlic
5. Beat two eggs, a pinch of salt and two tablespoons of water and fry several thin omelettes from this mixture. Wait until the omelets have cooled, roll them into a tube and cut into thin noodles.
6. Add four tablespoons of soy sauce, one tablespoon of sugar, one tablespoon of salt, two tablespoons of vinegar to ice water, mix well.
7. Place a little bit of beef stewed with cabbage, chopped omelet, noodles and vegetable salad into portioned cups, pour a mixture of water, soy sauce and vinegar over them and serve.
Ingredients for Kuksu
- cabbage - 700-800 g;
- cucumbers - 500-600 g;
- tomatoes (I had 6 medium shuk) - 1 kg;
- sweet pepper - 300 g;
- onions - 4 pcs;
- semi-bitter pepper (for those who like it spicy) - 500 g;
- garlic - 8 teeth;
- meat (pork, beef, it doesn’t matter, the main thing is not too fatty.) - 500 g;
- eggs - 5 pcs;
- dill, cilantro - 1 bunch each;
- spices to taste (salt, sugar, ground pepper, ground cilantro, red hot pepper);
- spaghetti No. 1 (thin) - 2 packs;
- vegetable oil (for frying);
- water (boiled or bottled);
- vinegar;
- soy sauce;
Kuksu recipe
Well, let's start with some water "Kuksi-Muri". Composition per 1 liter of water, can be increased if desired. Add 0.5 tbsp of salt and 2 tbsp of soy sauce to the water, stir until completely dissolved. Then 3-4 tbsp of sugar and half a tbsp of vinegar, stir well until the sugar dissolves. Finely chop half a tomato with dill and add to the water. You should get sweet and sour aromatic water. We send it to the refrigerator to wait in the wings. (For children, I pour it so that it remains at room temperature)
Cut the meat into strips, also sweet peppers (whole), onions (2 pcs) into half rings, tomatoes (1.5 pcs) into small slices. Pour vegetable oil into a cauldron or deep frying pan and place the meat there. When the meat has set well, add the onion, fry for about five minutes, and then add the tomatoes and peppers. Fry the vegetables over medium heat until the vegetables are cooked, stirring occasionally. Season with salt and black pepper to taste.
Finely chop the cabbage and add salt. Let it sit for about 20 minutes. Fry the onion (1 piece) with the tomato (1 piece) in vegetable oil, squeeze the cabbage well from the released juice and add to the frying. Keep it on medium heat until half cooked, so that it is “a little lively”. Season with ground cilantro, black pepper, garlic (3 teeth) passed through a press and half a bunch of finely chopped green dill.
Cut the cucumbers into half moons and add salt. Let it sit and drain off any juice that is released. (I collect the whole mass of cucumbers in a heap on one edge of the dish and scoop out the released juice with a spoon) Pour oil into a frying pan, heat well, remove from the stove and pour 1 teaspoon of hot red pepper and garlic (2 teeth) through a press into the hot oil. Pour this oil into our cucumbers, add ground cilantro, black pepper and half a bunch of green cilantro, mix.
I will repeat this point for those who like it spicy. If you don't like it, just skip it and move on!! Cut the semi-bitter pepper into rings 0.5 cm wide. Fry onions (1 piece) with tomatoes (3 pieces), add pepper and fry over medium heat until the pepper is ready. Season with salt, pepper, garlic (3 cloves passed through a press) and the remaining half of a bunch of green cilantro.
Beat the eggs with a pinch of salt until smooth. We bake thin pancakes in a frying pan. (For the first pancake, I add a drop of butter) Stack them on top of each other (I got 5 pancakes, whoever gets more - Respect!!) Roll them into a roll. And cut into thin strips.
Cook the spaghetti in salted water. (Of course, special noodles for kuksi like “Mochenki” would be ideal, but there was no time to go to the market, so we made do with our manufacturer, the main thing is that it was thin and did not boil over). Rinse in cold water, roll into portions and leave to drain in a colander.
Well, finally this climax moment!!! We put one hank of noodles in a deep cup, fill it with kuksi-muri water, put a spoonful of each salad on top and you're done!!! Bon appetit!!!
Kuksi is a famous national Korean dish, a famous Korean soup. Its name comes from the Korean word “kuxichumi” - this is the name for the mixture of different vegetables that make up the soup. There are many options for preparing this Korean dish. Our recipe does not claim to be a classic kuksi. Firstly, it is vegetarian, and secondly, it is adapted to our Russian conditions and products. So, instead of thin Korean noodles, we used more familiar spaghetti, we put less hot red pepper than a real Korean would put, and so on. As a result, we will get more of a variation on the theme of Korean cuisine. Nevertheless, it should turn out very tasty, just like homemade. The main task for us is to capture the very essence of the dish, its basic principles and creatively approach the cooking process. As a result, such a cold soup will definitely go down well, especially in the hot summer.
Ingredients for making kuksi in Korean
- spaghetti – 1 pack;
- white cabbage - 1 small fork or half a medium one;
- tomatoes – 1-2 pcs.;
- cucumbers – 2-3 pcs;
- assorted greens - parsley, dill, cilantro, basil;
- green onions – 1 bunch;
- bell pepper – 1 pc.;
- garlic – 2-3 cloves;
- soy sauce – 0.5 cups;
- vinegar - 1 tbsp. l.;
- ground red pepper – 0.5 tsp;
- vegetable oil - for frying;
- salt - to taste.
How to cook kuksi in Korean
Chop the cabbage and simmer with a small amount of vegetable oil, adding salt and pepper to taste. If you wish, you can diversify this recipe with green beans by stewing them together with cabbage. Many housewives, when preparing kuksi, also use eggplants and other seasonal vegetables. It all depends on your desires and preferences.
Prepare the sauce.
Cut the tomatoes into cubes as small as possible.
We do the same with cucumbers and bell peppers.
Crush the garlic with the back of a knife, chop it finely and add it to the pan with the vegetables.
Finely chop a bunch of onions and other greens there.
Fill everything with two liters of ordinary cold water (can be boiled or from a filter). Add half a glass of soy sauce, a tablespoon of vinegar and half a teaspoon of red pepper there. The sauce is ready.
Korean cold soup kuksi has taken root so well among us for one simple reason - you can cook it any way you like, that is, the basic recipe and main components of the dish, of course, are there, but the composition of the latter can be varied based on availability and taste preferences. Kuksi consists of four parts: broth, vegetables, noodles and meat (this can be omitted in vegetarian versions), we will talk about the details below.
Kuksi in Korean
Ingredients:
- thin rice noodles - 70 g;
- soy sauce - 130 ml;
- 1 head of cabbage;
- white onion - 50 g;
- garlic cloves - 2 pcs.;
- tomato (medium size) - 1 pc.;
- fresh cucumber (medium size) - 1 pc.;
- sriracha sauce - 1/3 teaspoon;
- chicken eggs - 4 pcs.;
- beef - 250 g;
- parsley;
- cold beef broth.
Preparation
Pour a couple of tablespoons of any vegetable oil into a frying pan and fry fresh tomatoes and white onions in it. Add garlic, sauce and shredded cabbage passed through a press to the contents of the frying pan, pour in 120 ml of water and simmer for about 5 minutes. Cover the pan with a lid and remove from heat.
Beat the eggs with a pinch of salt, grease the pancake pan with oil and fry thin egg pancakes. Roll the finished pancakes into a roll and cut them like noodles.
Cut a fresh cucumber into strips, mix it with parsley leaves, a couple of tablespoons of soy sauce and a tablespoon of oil. Koreans also add some sesame seeds.
Cut the beef into strips and fry it until cooked. Season and add 120 ml of water, then simmer for 10 minutes.
Boil the noodles, place them on plates and pour cold broth over them. Place stewed cabbage, fresh cucumber and egg noodles on top. This completes the preparation of kuksi in Korean. The soup should be served with a portion of soy sauce, which each guest can add to the soup according to their own taste.
Korean kuksi: recipe
Ingredients:
- beef (pulp or tenderloin) - 300 g;
- fresh cucumber (large) - 1 pc.;
- radish - 80 g;
- leaf cabbage - 130 g;
- 200 g;
- chicken eggs - 3 pcs.;
- meat broth - 1 l;
- garlic cloves - 3 pcs.;
- fresh herbs (cilantro or parsley);
- soy sauce;
- rice vinegar.
Preparation
Shred any kale with soft leaves. Cut the beef into strips and quickly fry in hot oil. Add cabbage to the meat, season, reduce heat and wait another 8 minutes.
Beat the eggs with a pinch of salt and separately fry thin egg pancakes, which will then need to be rolled into a roll and cut into noodles.
Mix garlic with cilantro, add vinegar and soy sauce to the mixture to taste. Cut fresh cucumber and radish into thin strips. Boil the noodles and place on plates. Pour cold beef broth over the noodles. Of course, you can make hot kuksi in Korean, but it will have little in common with the original recipe. Place vegetables, herbs, meat and cabbage and egg pancakes on top of the noodles. Each guest will be able to independently supplement their dish with vinegar or soy sauce to taste.
How to cook kuksi in Korean?
If the two previous recipes were similar to each other, then this one stands apart because it is prepared in a thick, jellied broth.
Ingredients:
Preparation
Pour the white part of the green onions, garlic cloves and ginger slices with broth and put on fire for 20 minutes. Soak the gelatin following the directions on the package. Place the meat cut into strips into the boiling broth for a minute. Remove the broth from the heat, dissolve the gelatin and cool the broth completely in the refrigerator. Skim the fat from the surface and stir. Serve with boiled noodles, chopped fresh vegetables and boiled eggs, with a splash of rice vinegar on top.
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