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 occupies a place in the middle between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize products, do not absorb odors and do not require sharpening for at least three years.
2. Add finely chopped cabbage to the meat. Salt, pepper with black and cayenne pepper, stir, reduce heat and simmer for about ten minutes. Remove from heat, transfer to a separate container and let cool.
Crib How to prepare and shred cabbage
3. Boil wheat noodles in salted water, rinse with cold water to cool, mix with a small amount of vegetable oil in a deep bowl so that the noodles do not stick together.
4. Grate 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 for the omelets to cool, 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. Arrange in serving cups a little beef stew with cabbage, chopped omelet, noodles and vegetable salad, pour them with a mixture of water, soy sauce and vinegar and serve.
Ingredients for Kuksu
- cabbage - 700-800 g;
- cucumbers - 500-600 g;
- tomatoes (I had 6 medium shuks) - 1 kg;
- sweet pepper - 300 g;
- onion - 4 pcs;
- semi-bitter pepper (for those who like it spicier) - 500 g;
- garlic - 8 teeth;
- meat (pork, beef makes no difference, the main thing is not very fatty.) - 500 g;
- eggs - 5 pcs;
- dill, cilantro - 1 bunch each;
- spices to taste (salt, sugar, ground black pepper, ground cilantro, hot red 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". The composition per 1 liter of water, if desired, can be increased. Add 0.5 tablespoons of salt and 2 tablespoons of soy sauce to the water, stir until completely dissolved. Then 3-4 tablespoons of sugar and an incomplete tablespoon of vinegar, stir well until the sugar dissolves. Finely chop half a tomato with dill, add to the water. You should get a sweet and sour fragrant water. We send it to the refrigerator to wait in the wings. (For children, I piss so that it remains at room temperature)
We cut the meat into strips, also sweet peppers (whole), onions (2 pcs) in half rings, tomatoes (1.5 pcs) in small slices. Pour vegetable oil into a cauldron or deep frying pan and send the meat there. When the meat is well seized, add the onion, fry for about five minutes, and then throw in the tomatoes and peppers. Saute vegetables over medium heat until tender, stirring occasionally. Season with salt, black pepper to taste.
Finely chop the cabbage, salt. Let stand for about 20 minutes. Fry the onion (1 pc) with the tomato (1 pc) in vegetable oil, squeeze the cabbage well from the released juice and add to the fry. We keep on medium heat until half cooked, so that it is "a little alive". Season with ground cilantro, black pepper, garlic (3 teeth) passed through a press and half a bunch of finely chopped green dill.
Cucumbers cut into crescents, salt. We let it stand, the juice that stands out, if possible, drain. (I collect the whole mass of cucumbers in a slide on one edge of the dish and scoop out the released juice with a spoon) Pour oil into the pan, heat well, remove from the stove and pour 1 tsp of hot red pepper and garlic passed through the press (2 tooth) 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 spicier. If you don't like it, just skip it and move on!! We cut the semi-bitter pepper into rings 0.5 cm wide. Fry onions (1pc) with tomatoes (3pcs), add pepper and fry over medium heat until the pepper is ready. We season with salt, black pepper, garlic (3 teeth passed through a press) and the remaining half of a bunch of green cilantro.
Beat eggs with a pinch of salt until smooth. We bake thin pancakes in a pan. (For the first pancake, I add a drop of oil) We put them on top of each other, (I got 5 pancakes, whoever gets more - Respect !!) roll up. And cut into thin strips.
Cook 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 managed with our manufacturer, the main thing is to be thin and not boiled). Rinse in cold water, roll into portions and leave to drain in a colander.
And finally, this climax! Put one ball of noodles into a deep cup, pour "kuksi-muri" with water, put a spoonful of each salad on top and you're done!!! Enjoy your meal!!!
Kuksi is a famous national Korean dish, the famous Korean soup. Its name comes from the Korean word "kuksichumi" - the so-called mixture of different vegetables that make up the soup. There are many ways to prepare 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. However, it should turn out very tasty, 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 with a bang, especially in the hot summer.
Ingredients for cooking kuksi in Korean
- spaghetti - 1 pack;
- white cabbage - 1 small fork or half a medium one;
- tomatoes - 1-2 pcs.;
- cucumbers - 2-3 pcs;
- greens in assortment - 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 stew with a little vegetable oil, salt and pepper to taste. If you wish, you can diversify this recipe with green beansby stewing it along with cabbage. Many housewives, when preparing kuksi, also use eggplant and other seasonal vegetables. It all depends on your desires and preferences.
We're preparing 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 and finely chop and send to the pan with the vegetables.
There, finely chop a bunch of onions and other greens.
Pour everything with two liters of ordinary cold water (boiled or filtered). There we also add half a glass of soy sauce, a tablespoon of vinegar and half a teaspoon of red pepper. The sauce is ready.
Korean cold kuksi soup has taken root so well with us for one simple reason - you can cook it as you like, that is, the basic recipe and the main components of the dish, of course, are available, 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 (it 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;
- 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.
Cooking
Pour a couple of tablespoons of any vegetable oil into the pan and fry fresh tomatoes with white onions on it. Add garlic, sauce and chopped cabbage, passed through the press, to the contents of the 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. We turn the finished pancakes into a roll and cut like noodles.
We 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 put in some sesame seeds.
Cut the beef into strips and fry it until tender. Season and pour 120 ml of water, then simmer for 10 minutes.
Boil the noodles, arrange them on plates and pour cold broth. We spread the stewed cabbage, fresh cucumber and egg noodles on top. On this, cooking kuksi in Korean is over. The soup should be served with a portion of soy sauce, which each guest can add to the soup according to their own taste.
Kuksi in Korean: a recipe for cooking
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.
Cooking
Shred any kale with soft leaves. We cut the beef into strips and quickly fry in hot oil. Add cabbage to the meat, season, reduce the heat and wait another 8 minutes.
Beat the eggs with a pinch of salt and separately fry thin egg pancakes, which then will need to be rolled up and cut into noodles.
Mix garlic with cilantro, add vinegar with soy sauce to the mixture to taste. We cut fresh cucumber and radish into thin strips. Boil the noodles and arrange on plates. Pour noodles with cold beef broth. Of course, you can make hot kuksi in Korean, but it will have little to do with the original recipe. On top of the noodles lay out vegetables, herbs, meat with cabbage and egg pancakes. 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 on a thick, jelly-like broth.
Ingredients:
Cooking
Pour the white part of green onions, garlic cloves and circles of ginger with broth and put on fire for 20 minutes. Soak the gelatin following the directions on the package. In the boiling broth, put the chopped meat into strips for a minute. Remove the broth from the heat, dissolve the gelatin and completely cool the broth in the refrigerator. Remove fat from the surface and mix. Serve with boiled noodles, chopped fresh vegetables and boiled eggs, pouring a drop of rice vinegar on top.
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