Korean cold soup soup is so well established with us for one simple reason - you can cook it as you like, that is, the basic recipe and the main ingredients 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 excluded in vegetarian versions), we'll talk about the details further.
Kuksi in Korean
Ingredients:
- thin rice noodles - 70 g;
- soy sauce - 130 ml;
- Peking cabbage - 1 head;
- white onions - 50 g;
- garlic cloves - 2 pcs .;
- tomato (medium size) - 1 piece;
- fresh cucumber (medium size) - 1 piece;
- sauce shirucha - 1/3 tsp spoon;
- eggs of chicken - 4 pcs .;
- beef - 250 g;
- parsley;
- cold beef broth.
Preparation
In a frying pan pour a couple of tablespoons of any vegetable oil and fry it fresh tomatoes with white onions. Add the skewered garlic, sauce and shredded cabbage to the contents of the frying pan, pour 120 ml of water and stew for about 5 minutes. Cover the frying pan with a lid and remove from heat.
Eggs whisk with a pinch of salt, grease the pancake pan with oil and fry thin egg pancakes. Finished pancakes roll into a roll and cut as noodles.
We cut fresh cucumber with straws, mix it with leaves of parsley, a couple of tablespoons of soy sauce and a tablespoon of butter. Koreans also put some sesame seeds.
We cut the beef with straws and fry it until ready. Season and pour 120 ml of water, then stew for 10 minutes.
We boil the noodles, spread it on plates and fill it with cold broth. Spread the stewed cabbage, fresh cucumber and egg noodles on top. On this, the cooking of the kuksi in Korean is over. Soup should be served with a portion of soy sauce, which every guest can add to his own taste in the soup.
Cookie in Korean: recipe
Ingredients:
- beef (pulp or tenderloin) - 300 g;
- fresh cucumber (large) - 1 piece;
- radish - 80 g;
- cabbage leaves - 130 g;
- rice noodles - 200 g;
- eggs of chicken - 3 pieces;
- meat broth - 1 l;
- garlic cloves - 3 pcs .;
- fresh greens (coriander or parsley);
- soy sauce;
- rice vinegar.
Preparation
Any leafy cabbage with soft leaves shinkuem. Beef cut with straws and quickly fry in hot oil. Add the cabbage to the meat, season it, reduce the heat and wait another 8 minutes.
We beat eggs with a pinch of salt and separately fry thin egg pancakes, which after it will be necessary to roll into a roll and cut into noodles.
Mix the garlic with cilantro, add the vinegar with soy sauce to taste. Cut a thin cucumber and fresh cucumber and radish. Noodles are boiled and laid out on plates. Fill noodles with cold beef broth. Of course, you can make hot souks in Korean, but it will have little to do with the original recipe. Over the noodles we lay out vegetables, greens, meat with cabbage and egg pancakes. Each guest can add his own vinegar or soy sauce to his own taste.
How to cook kuxi in Korean?
If the two previous recipes were similar to each other, then this one stands apart, as it is cooked on a thick, chill-like broth.
Ingredients:
- chicken broth - 2 l;
- green onions - 3 feathers;
- ginger root - 2.5 cm;
- garlic cloves - 4 pcs .;
- gelatin - 7 g;
- beef tenderloin - 250 g;
- rice noodles;
- fresh cucumber - 2 pcs .;
- radish - 250 g;
- eggs - 4 pieces;
- rice vinegar.
Preparation
Fill the white part of the green onions, garlic cloves and ginger circles with broth and put on the fire for 20 minutes. Soak gelatin following the directions on the package. In the boiling broth we put the cut into strips of meat for a minute. Remove the broth from the fire, dissolve the gelatin and completely cool the broth in the refrigerator. Remove the fat from the surface and mix. Serve with boiled noodles, sliced fresh vegetables and boiled eggs, watering a drop of rice vinegar on top.