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How to cook Korean dish kuksi. How to prepare cold kuksi soup? Subtleties of preparing filling, or kuksimuri

Today we will continue to conquer the culinary peaks of different cuisines of the world and will look at how to cook kuksi. This dish belongs to Korean cuisine and is famous for its spicy taste and unsurpassed aroma. The uniqueness of kuksi is that the dish is served both hot and cold. And in both cases its taste is perfect!

For lovers of cold soups: recipe for kuksi with meat

Let's start with the option of preparing cold kuksi. This dish will be a real salvation on a hot day when you don’t feel like eating at all. Not only will it fill you up, it will also quench your thirst. By the way, you can also warm it up.

On a note! This soup is eaten not only with a spoon, but also with a fork. It all depends on the consistency of the dish you prepare.

Compound:

• 0.5 kg of beef meat;
• 2 carrots;
• leek;
• 2 cucumbers;
• chili pepper;
• ½ head of cabbage;
• ginger root;
• 2-3 cloves of garlic;
• sprigs of greenery;
• 200 g noodles;
• soy and rice sauce to taste;
• sesame oil;
• 3 eggs;
• salt;
• blend of spices.

Advice! The ideal choice for greens would be onion, cilantro and parsley, and for spices, give preference to cumin, pepper and coriander. Be careful with salt as soy sauce is added to the dish.

Preparation:

Kuksi: hot recipe

Let's consider another option on how to cook kuksi in Korean. This soup can be served not only hot, but also cold. Instead of rice noodles, many housewives use regular spaghetti. In general, you can change the composition of this dish to your taste by adding your favorite vegetables.

Attention! To make a vegetarian version of kuksi, replace the meat broth with vegetable broth.

Compound:

• 0.4 kg spaghetti;
• 0.5 kg beef meat on the bone;
• 2 pcs. potatoes;
• carrot;
• tomato;
• cucumber;
• 1.5 tbsp. l. tomato paste;
• 2 tbsp. l. purified vegetable oil;
• a mixture of dry herbs;
• cumin;
• ground hot pepper;
• salt;
• vinegar;
• soy sauce.

Preparation:

1. Wash the beef and set the broth to simmer. It needs to be salted. We will also season the broth with cumin and dry herbs. Be sure to collect the foam that appears!
   
2. Boil the spaghetti until done. Place them in a colander to drain all the liquid.
   
3. Peel and rinse the onions and carrots. Chop the onion into small cubes, and chop the carrot root vegetable on a grater.
4. Heat the vegetable oil in a frying pan and add the onion. Fry it for a few minutes.
   
5. Add carrots to the pan and stir. Sauté vegetables until soft.
   
6. Now let's peel the potatoes, wash them and chop them into thin strips.



7. Stir the vegetables and fry for five to seven minutes.
   
8. Remove the finished beef from the broth, cool slightly and chop finely.
9. Wash the tomato and cucumber and chop finely.
   


10. Then add the tomato, cucumber and sautéed vegetables.


11. Add soy sauce, pepper, and vinegar to the broth. Stir and pour broth over the prepared products. Ready!

Another Korean dish

How else can you make kuksi at home? The dish is delicious with fried beef. Try it and you will be pleased with the result.

On a note! Koreans believe that kuksi prolongs youth.

Compound:

• 0.4 kg beef pulp;
• 0.5 kg spaghetti;
• 3 eggs;
• 2-3 tomatoes;
• carrot;
• eggplants – 1-2 pcs.;
• 3-4 cucumbers;
• onions – 3 pcs.;
• 3 eggs;
• 300 g cabbage;
• greenery;
• soy sauce;
• blend of spices;
• salt;
• 1-2 tsp. granulated sugar;
• vinegar;
• purified vegetable oil.

Preparation:

1. Wash the meat and cut into thin strips.
2. Peel and wash the vegetables.
3. Chop the eggplants and cucumbers into strips. Then soak the eggplants in salt to get rid of the bitterness. Then they will need to be washed thoroughly.
4. Shred the cabbage, cut the onions and tomatoes into cubes.
5. Fry the meat in vegetable oil in a cauldron. The burner level is minimal.
6. Then add the onion to the meat.
7. Add filtered water. It should cover the food. Simmer the beef for an hour.
8. Now let's prepare Korean dressing for kuksi. Boil 2-3 liters of filtered water and add eggplants, cucumbers and tomatoes into it.
9. Add salt and granulated sugar, soy sauce and vinegar to taste. There should be little salt!
10. Simmer the vegetables for ten minutes and remove from the stove.
11. We wash and grate the carrots.
12. Let's boil the spaghetti.
13. Combine cabbage with chopped herbs and stir.
14. We fry a regular omelette from eggs.
15. Cut it into strips.
16. Place beef, cabbage, vegetable dressing, noodles and omelet into portioned plates. Ready!

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!!!

The popular Korean dish kuksi has captivated many of our compatriots. In this article we will prepare it together, and step-by-step instructions will help you avoid mistakes and do everything perfectly.

A few words about kuksi

The name kuksi is traditional Korean noodles served in broth with meat and vegetable salads. Depending on the preferences of the person cooking, this universal dish can be:

• liquid consistency like soup, and eat it with a spoon;
• thick enough to be consumed using sticks.

It should also be noted that kuksi can be cooked both hot and cold. Now let's start cooking.

Products for kuksi

This dish has a very rich composition, so we will divide all the necessary products into blocks.

For the broth:

• 3 liters of water;
• 400 g lean pork;
• one onion.

For the noodles:

• 300–400 g wheat udon noodles. If there is none, then you can replace it with durum wheat spaghetti. The main thing is that the spaghetti is as thin as possible.

For the egg noodles:

• 3 eggs;
• spices.

For salads:

• 300 g cucumbers;
• two large tomatoes;
• a bunch of dill and cilantro;
• two carrots;
• two onions;
• 3 cloves of garlic;
• 300 g white cabbage.

• salt;
• ground red and black pepper;
• sesame;
• ground coriander;
• vinegar;
• vegetable oil.

How to prepare broth for kuksi?

There are two ways to prepare broth for kuksi:

1. Standard. Pour cold water over the meat and place on the stove. Over low heat, constantly skimming off the foam, cook a clear broth. Remove the meat and cool the liquid. Add salt, pepper, soy sauce, vinegar, sesame seeds, finely chopped herbs.
2. Easy. Boil water, cool it. Add greens, sesame seeds, salt, vinegar, soy sauce.

How to cook meat for kuksi?

If the meat was cooked in broth, then it is enough to cut it into strips and add salt. Sprinkle with sunflower oil and leave to salt. In the version with light broth, you need to do the following with meat:

• cut pork into small strips;
• heat a frying pan, pour in sunflower oil;
• fry the pork pieces for 20–25 minutes;
• Salt the finished meat while it is hot.

How to prepare noodles for kuksi?

Boil the udon noodles until tender according to the instructions on the package. Drain the water and rinse the finished noodles with cold water. If spaghetti is used, cook it until half cooked.

How to prepare egg straws for kuksi?

Egg straw is a mandatory ingredient that must be present in kuksi. It is prepared like this:

• Beat eggs with spices (salt, pepper).
• Pour into the pan.
• Fry on both sides for 1-2 minutes.
• Roll the finished omelette into a roll.
• Cut the roll into strips.

Salads for kuksi

You can prepare any salads for this dish, depending on your preferences. We have collected the most current salad recipes for kuksi.

Carrot salad:

• Grate the carrots. It should be long, like in Korean.
• Add 0.5 tsp each of vinegar, sugar, salt, coriander.
• Mix everything.
• Fry 1 onion in vegetable oil until golden brown.
• Send the onion along with the oil to the carrots.
• Squeeze out a clove of garlic.
• Stir and the salad is ready.

If you are preparing a hot kuksi, then the carrots are fried along with the onions. You can also add sweet pepper, cut into cubes.

Cabbage salad:

• Chop the cabbage into long strips.
• Add 1 tbsp vegetable oil, 0.5 tsp each salt, vinegar, sugar. A little red pepper.
• Finely chop the cilantro.
• Combine greens with cabbage.
• Stir and let stand for 3-7 minutes.

For hot kuksi, you need to simmer the cabbage, and then add spices and herbs.

Tomato+cucumber salad:

• Cut tomatoes and cucumbers into small pieces.
• Cut half an onion head.
• Squeeze 1-3 cloves of garlic.
• Add 3 tablespoons of vegetable oil, 0.5 teaspoons each of salt and vinegar. Pepper to taste.
• Mix everything.

“My idea is to create a Korean restaurant for everyone, not just for our own people. In New York, K-Town is a place where Koreans live compactly, and both poor students and white-collar workers enjoy having lunch and dinner in the restaurants there. The big advantage of making kuksi in Korean is its accessibility. All basic products can be bought at the nearest market: cabbage, peppers, meat - nothing specific. The taste of Korean dishes such as,
they make marinades and sauces, which are also not uncommon today. In South Korea, "guksu" (that's how it's spelled) is simply water, egg and vegetables. Uzbek Koreans brought a lot of their own to the recipe. For example, they season the winter, warm version of kuksi with rich broth. And the summer cold soup kuksi is based on the principle of okroshka.”

Korean kuksi is a light and nutritious soup

“Kuksi (or guksu) is a Korean lunch soup. A bowl of such thick soup will not only satisfy a brutal appetite, but also relieve a hangover. All vegetables that fill the broth are initially fermented, so the soup is easy to digest and does not fall like a weight to the bottom of the stomach. Like any popular recipe, this one has many variations. Everything revolves around the balance of heat, acidity and sweetness, as well as the detail of the contents of the plate. At the K-Town restaurant we prepare kuksi as is customary among the Korean diaspora in Uzbekistan; my family is from there. In summer we have cold kuksi - on water, in winter - on warm broth, but not hot: the heat is added to it by spicy oil, which anyone can drop into a plate.”

Korean news

Korean cuisine (not just kimchi and carrots) has turned from a personal affair of the diaspora into a culinary fashion. Korean food is cheap, healthy and satisfying. What else do residents of a big city need? Kuksi soup is not a competitor to borscht, but trying new things is always interesting. Especially under the guidance of an experienced guide. Alexander Kan is a guru of the bar industry, and now a famous restaurateur. He told and showed how his family's Korean kuksi recipe became a bestseller at his K-Town restaurant.

Quantity: 4-6 servings
Preparation time: preparation: 1 hour, cooking: 10 minutes

Ingredients:

for cucumbers veche:

for salads:

for the broth:

Korean kuksi - recipe:

First prepare the veche cucumbers. To do this, grate the cucumbers. Add salt and wait for them to release juice.

Squeeze the juice from the cucumbers, add chopped garlic, paprika, vinegar, sugar, coriander, soy sauce and leave for 10 minutes, then put in the refrigerator.

Boil the wheat noodles in salted water, rinse with cold water and mix with a small amount of vegetable oil in a deep bowl to prevent sticking.

Place the cabbage in a bowl, season with vinegar and paprika, stir, lightly knead with your hands and set aside.