“My idea is to create a Korean restaurant for everyone, not just for my own people. In New York, K-Town is a place of compact residence of Koreans, and poor students and white collars enjoy lunch and dinner in these restaurants. A big advantage of Korean-style Kuksi cooking is affordability. All basic products can be bought at the local market: cabbage, peppers, meat - nothing special. The taste of Korean dishes like,
make marinades and sauces, which are also not uncommon today. In South Korea, "kuksu" (there is such a spelling) is just water, an egg and vegetables. Uzbek Koreans brought a lot of their own to the recipe. For example, they fill the warm winter version of kuksi with rich broth. And summer cold soup kuksi is built on the principle of okroshka. "

Korean style kuxi is a light and nutritious soup

“Kuksi (or kuksu) is a Korean lunch soup. A bowl of such a 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 eat 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 pungency, acidity and sweetness, as well as detailing the contents of the plate. At the K-Town restaurant we cook kuksi the way it is customary for the Korean diaspora in Uzbekistan, my family is from there. In the summer, our kuksi are cold - on the water, in the winter - in a warm broth, but not hot: the heat adds spicy oil to it, which everyone can drop into a plate. "

Korean news

Korean cuisine (not just kimchi and carrots) has evolved from a diaspora's personal business to a culinary fashion. Korean food is cheap, healthy and satisfying. What else do residents of a big city need? Kuksi borscht soup is not a competitor, but it is always interesting to try new things. 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 the Korean family Kuksi recipe became a bestseller at his K-Town restaurant.

Quantity: 4-6 servings
Cooking time: Prep: 1 h, Cooking: 10 min

Ingredients:

for cucumbers veche:

for salads:

for broth:

Kuxi in Korean - cooking recipe:

First, prepare the veche cucumbers. To do this, cut the cucumbers on a grater. Season with salt and wait for them to juice.

Squeeze the cucumbers from the juice, add chopped garlic, paprika, vinegar, sugar, coriander, soy sauce to them and leave for 10 minutes, then refrigerate.

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

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

Kuksi (Koreans call this dish "kuksu") is made with noodles, egg omelet, fried meat and fresh salad with oil and soy sauce dressing. No mayonnaise.

Cooksey (classic recipe) turns out to be delicious and very satisfying. The dish is served with broth (broth is poured into a bowl) or without it. As you like. The main thing is that the bowl contains meat, eggs, noodles and vegetables. Classic kuksi is prepared with the addition of a flavor enhancer (mivon, aka monosodium glutamate).

I made kuksi with thin spaghetti, instead of pork I took chicken meat, and sprinkled the finished dish with unroasted sesame seeds before serving.

In general, the dish is so versatile and uncomplicated that it may well become your signature dish. Try to cook Kuksi in Korean, I have already painted the classic recipe, now everything is more detailed and with a photo.

Cooking steps:

2) Beat the egg with a spoonful of water, add salt. We fry a thin omelet. Let it cool and cut into thin "noodles".

Ingredients:

Meat 300 g, noodles 200 g, egg 1 pc., Cucumber 2 pcs., Tomato 2 pcs., Salt to taste, ground black pepper to taste, vegetable oil for frying, sesame seeds to taste, broth (upon serving, optional) portioned.

In full screen

Let's start with the meat, it takes the longest to cook. Cut into thin strips 4-5 cm long. In a pot, preferably in a small pot, heat the oil (a little, just so that the meat does not burn), throw the sliced ​​into the pot, stir from time to time.When all the juice evaporates and the meat starts to cover with a crust, throw the onion into it, cut into half rings. Stir occasionally, and when the onion turns brown, fill it with 1.5 - 2 cm water, cover it with a lid, make a small fire under it and forget about the meat for 40 or even an hour. The most important thing in kuksi is kuksi-muri, water with seasonings and vegetables. She is the gustatory base of the whole dish. Although the ingredients are the same, different chefs will taste differently. So, ordinary water, you can take mineral water, it turns out quite tasty. In a two-liter saucepan, stir two tablespoons without top salt, then add sugar, about one and a half times more salt. We are waiting for it to dissolve. At this time, very thinly and finely cut a tomato and a couple of cucumbers. Clean a couple of garlic cloves. Everything has dissolved in water, pour half a tablespoon of glutamate, one spoonful of vinegar and one spoonful of soy sauce. We throw chopped vegetables into a saucepan, crush garlic there, stir and taste some water. It should turn out salty-sour-sweet with a distinct garlic aftertaste and subtle cucumber. It is very good to add finely chopped dill. We achieve the optimal balance of flavors by adding salt, or sugar, or vinegar. Little by little. After ten minutes of shamanism, you can usually get the taste that you like the most. Now another ingredient is kuksi-chimi, which is, to put it simply, an ordinary Korean vegetable salad seasoned with hot oil. You can cook them not only from cabbage with cucumbers (as now), but also from radishes, radishes, etc. Finely chop the cabbage, pour into a bowl, and cucumbers there. Now we cut them without fanaticism, lengthwise and not very thick half rings. Salt lightly and mash so that the juice is given. If there is a lot of juice, it is better to pour it out. We put a frying pan on the fire, pour oil (by eye) and leave to warm. In the meantime, pour the crumbled tomato on top of the cabbage with cucumbers, pour a teaspoon of sugar, half a spoonful of glutamate, a little black pepper, a little red, the same amount of coriander (you can replace it with finely chopped fresh cilantro), half a tablespoon of vinegar, crush a couple of cloves of garlic. The oil has just warmed up. Pour it on top and stir everything vigorously. We try, add what is missing to taste and mix again. Well, I won't tell you how to cook noodles. You yourself know. We wash the boiled noodles in water and roll them into such portioned balls, put them in a colander and let the water drain. Checking the meat. Almost all the water has evaporated, it smells delicious, the meat is soft. Salt it and turn it off. Put the ball of noodles in a large cup, remove the kuksi-muri and chimi from the refrigerator. Fill the noodles with water, throw in a couple of tablespoons of meat and chimi on top. If you want, you can pour a little soy sauce on top, stir and - Go!

This well-known dish of traditional Korean cuisine has fallen in love with gourmets far beyond the borders of the country, which has had the honor to be called its homeland. An amazing treat that combines a salad, a first course and a side dish, according to reviews, capable of satisfying the whole family at dinner, famous for its lightness, freshness and divine taste - all this is kuksi. The recipe for this exotic dish assumes that this soup can be served both cold and hot - it will warm in the winter cold and cool in the summer heat.

Acquaintance

Korean Kuksi is a national dish made from meat, noodles and vegetable salads. Experts believe that the strictly classical traditions of preparing food have been lost.

Many culinary specialists, having comprehended the basics of cooking kuksi, prefer to experiment endlessly with the recipe for using its components. This dish cannot be unequivocally classified as a soups or salads - it harmoniously combines a rich soup, a hearty side dish, and a fresh salad. According to reviews, Korean Kuksi served for lunch can replace the entire usual set of lunch dishes. Egg pancake and thin noodles in it are in perfect harmony with fresh vegetables, and fried meat makes the broth very satisfying and rich. The spices and spices used in kuksi successfully emphasize the taste of all components and create its amazing aroma.

How to cook kuksi at home?

Many lovers of Korean cuisine are enthusiastic about this dish, remembering how it is expertly prepared by professional chefs of specialized national restaurants. But some dare to cook at home. It is better to postpone cooking kuksi in the home kitchen until the time when there is no need to rush anywhere. The process takes a lot of time.

Classic kuksi: recipe

Those who manage to taste this national Korean dish at a party have long speculated about its composition, trying to unravel the secret of the amazing, memorable taste of this dish. Having treated themselves to kuksi at least once (the recipe in its traditional, classic version is presented later in the article), many become loyal fans of this dish.

Ingredients

For cooking kuksi use:

• beef (1 kg);
• white cabbage or Peking cabbage (200 grams);
• noodles (rice) 300 g;
• three cucumbers;
• three tbsp. l. sauce (soy);
• three tbsp. l. paste (tomato);
• 4 things. onions;
• two tables. tablespoons of vinegar (9%);
• to taste - spices (better sharper and more).

Preparation

The meat is cut, all veins are removed, washed. Cook over medium heat for 2.5 hours. Cucumbers and cabbage are chopped into strips. Add salt, vinegar (one tablespoon), sugar, oil (vegetable), spices (to taste) and mix. Next, you should cook the noodles (you can - spaghetti). After the meat is ready, cut it into strips, then cut the onion, mix everything and fry in oil (vegetable) until the onion turns golden. Then spices and soy sauce are added. Next, three tables are placed in the broth. tablespoons of pasta (tomato) and one table. a spoonful of vinegar, pepper to taste. Then the dish is laid out in layers.

The first layer will be made from noodles, the second - from meat and onions, the third will be represented by a salad of cabbage and cucumbers. In the end, everything is poured with broth. This dish should have a certain pungency. Served cold.

Hot dish option

Cooksey served hot will not leave anyone indifferent either. Hot kuksi is prepared quite simply and quickly. Used by:

• sauerkraut (can be replaced with fresh);
• tomato and cucumber (large);
• 300 g spaghetti;
• 0.3 kg of meat (any);
• 1 egg;
• to taste - spices (sugar, salt, pepper, dill, vinegar, cilantro).

How to cook?

The juice from the cabbage is drained, put in a brazier, water is poured and left to stew. Break the egg, add spices. Mix everything with a fork. An egg pancake is fried on both sides, cut into small pieces. Pepper (black and red), salt, sugar are added to the boiling broth (it can be replaced with water). Next, pour half a teaspoon of vinegar. Add cilantro and dill. After that, the cucumber is cut. The boiled meat is separated from the bones and cut into small pieces. The tomato is crushed. All the necessary products are ready.

Assembly

Layers in a cup:

• from spaghetti;
• stewed cabbage;
• from cucumber;
• from pieces of egg pancake;
• from meat;
• from broth,

Soy sauce is added to create a richer flavor.

Another hot dish

Cooksy with meat, prepared according to this recipe, turns out to be spicy, very satisfying, with a fresh aroma of vegetables and herbs. Experts advise housewives to show imagination and experiment, choosing a variety of vegetables for its preparation and changing the serving characteristics. You can generally exclude meat from the recipe and make this dish vegetarian. Many people really like the fact that kuksi can be consumed both cold and hot. The recipe below recommends serving the dish hot.

Composition

For cooking use:

• wheat or buckwheat noodles (150 g);
• beef (up to 4 slices);
• eggplant (2 pieces);
• 600 ml of broth (beef);
• 1 tomato;
• three cucumbers;
• 4 slices of daikon;
• two eggs;
• 2 tbsp. l. oils (vegetable);
• 1 PC. hot pepper;
• sesame oil (a few drops);
• sauce (soy): 3 tbsp. l .;
• 5 tooth. garlic;
• vinegar (rice): 1 tbsp. l .;
• quarter teaspoon Sahara;
• cilantro;
• to taste - salt, pepper.

Cooking

Boil the meat, cut into strips, also cut fresh cucumber and daikon. Peel the tomato and cut it into strips. Chop the garlic, pepper and cilantro finely with a knife. Next, one egg is hard boiled, after which it is cooled, peeled and cut in half. The cucumber is salted and mixed well, the juice is allowed to drain, squeezed and seasoned with vinegar and sugar. Boil the noodles until tender, rinse under cold water and season with butter. Salt a raw egg and beat with a fork. Next, over medium heat, you should fry the pancake, roll it into a tube, cut into thin strips. The meat is fried in oil along with eggplant, after which soy sauce, a little broth are added to it and evaporated. The broth is brought to a boil and pepper (hot) and soy sauce are added to it to taste. Then put the noodles in deep bowls, add meat and vegetables, pour everything with broth and lay out the halves of boiled eggs. Sprinkle everything with sesame seeds on top and serve it to the table.

Cooksey with pork and chicken broth

This popular Korean dish is prepared differently in every kitchen. Recipes are constantly changing. The hostesses are happy to share their secrets with each other, offering more and more new interpretations of cooking kuksi. Some consider the recipe described later in the article to be the truly ideal recipe.

As part of

Use:

• thin spaghetti from durum wheat varieties (300-400 g);
• 0.2 kg pork (pulp);
• bell peppers (green) - 300 g;
• 2 pcs. white onion;
• 0.5 kg of cucumbers;
• tomatoes (500 g);
• white cabbage (500 g);
• 3 chicken eggs;
• garlic (5-6 teeth);
• seasoning "Lotus" ；
• salt (2 tsp);
• dill (1 bunch);
• chili pepper (1 tbsp. l.);
• water (1-2 liters);
• sugar (10 tsp);
• soy sauce (4 tsp);
• 2 tsp vinegar 9%;
• chicken (for broth).

Step by Step Cooking: Cooking Chibi and Spaghetti

Chibi is prepared first. Sunflower oil is heated in a frying pan and pepper (hot, red) is added to it. Stir well and turn off the heat immediately. Next, the oil and pepper should be completely cooled.

Koreans usually use special noodles for kuksi - the so-called. loofah. In this recipe, it is replaced by spaghetti. You should definitely use thin durum wheat spaghetti. They are boiled to the "al dente" state, thrown into a colander and left to drain, and then placed in a deep container and cooked chibi is added to prevent sticking. Then the spaghetti is divided into 4 equal parts and glomeruli are formed from them.

Salads and meat

The next step will be to prepare salads for kuksi. Onions need to be peeled and soaked in cold water. Cut into rings or half rings and send to a preheated pan, onto which you should first pour a little vegetable oil. Fry the onion until transparent.

The meat is then washed and patted dry with a paper towel. Cut into cubes or cubes and spread in the pan where the onions were fried.

Peel the tomato. To do this, the vegetable is immersed in boiling water for one minute, then sharply transferred to cold water. Do not forget to make several shallow cuts on it. The peel is carefully removed, the tomato is cut into small pieces, and then sent to a frying pan with onions, mixed well and stewed all together until tender.

The next step is to prepare the bell pepper, from which the stalk is cut and the seeds are removed. Then they are thoroughly washed and cut into medium-sized strips. Add the pepper to the pan with meat and vegetables and stew for another 5-10 minutes. At this time, you can peel the garlic (several cloves), chop finely or pass through a press. It is crushed together with salt and ground cilantro, added to vegetables. Everything is thoroughly mixed, transferred to a salad bowl and left to cool completely.

Next, you should deal with cucumbers. Fresh vegetables are thoroughly washed and cut into thin rings. Then they must be folded into a container, salt well and mixed. After the juice is released, the cucumbers are squeezed out a little and the excess liquid is drained. Next, heat oil (vegetable) in a small frying pan, add half of the onion, cut into half rings. It is sautéed for several minutes, cooled and put into a bowl with cucumbers. Chopped garlic, tomato, ground cilantro and "Lotus" seasoning (to taste) are also sent there. Everything is thoroughly mixed and placed in a large salad bowl.

Vegetables should be salted, mixed thoroughly and stewed until tender. After they become soft, add dried cilantro, chopped garlic, fresh dill, and Lotus seasoning to them. Vegetables are mixed with spices and transferred to a separate salad bowl.

Egg pancakes

Then cook Chicken eggs in a small container, add salt and beat. The frying pan is greased with butter (butter or vegetable) and heats up well. Half the egg mixture is evenly poured into it and fried over medium heat on 2 sides. Overdrying the egg pancake should be avoided. The second half of the mixture is fried in the same way. After the egg pancakes have cooled completely, cut them into strips (large).

What is the kuksi used for?

One of the most crucial moments is the preparation of water for our dish, the quality of which will determine its taste. 1 liter of boiled or purified water is poured into a spacious container. Salt, vinegar, sugar, sauce (soy), as well as the "Lotus" seasoning (one pinch) are added to it according to the recipe. All components are completely dissolved, after which the water is placed in the refrigerator. This option is used to prepare cold kuksi.

If there is a desire to cook hot kuksi, then you should cook chicken broth. At the same time, it is brought to a boil, after which the first water is drained. The chicken should be rinsed well to remove the dark foam that has formed and returned to the pot. Purified water is poured there, a little salt is added and again brought to a boil. Reduce the fire and boil the broth for 30-45 minutes.

How to form kuksi?

In order to form our ready-made treat, you should put a ball of noodles seasoned with spicy oil in the center of a deep wide dish. Pour hot chicken stock or cold water over the noodles. Next, it is covered with stews, cooked vegetable salads and strips of egg pancakes. Sometimes only one tablespoon of each salad is enough, the size of the dish should be taken into account. If you lack the pungency and richness of the taste, you can season the treat with a little chibi. The resulting kuksi, with its colorful appearance, spicy aroma and unsurpassed taste, will surprise and delight your guests and family.

Kuksu is a Korean cuisine dish (sometimes Koreans pronounce "kuksi" in the post-Soviet space). Kuksu is a noodle, various traditional Korean noodle soups and snacks are also called. Peoples living in the Asia-Pacific region began to prepare various types of noodles around 6000 - 5000 BC. At present, kuksu is prepared from various products: buckwheat, rice, wheat, corn, potatoes and some other products. The shape of kuksu can be very different, as well as the European types of pasta that are familiar to us.

We will tell you how and with what you can cook kuksu.

A universal recipe for making Korean kuksu noodles at home

It is necessary to knead a non-watery dough from flour of any cereal (wheat, buckwheat, rice, corn) or a mixture of different types of flour with the addition of water and, if you like, eggs (this will improve the dough). Kuksu can also contain various types of natural starch, or a puréed mass of cooked legumes. You can also add vegetables and spices to the dough, although this is not typical for Korean culinary traditions. The dough is allowed to stand for about 20-30 minutes, after which we roll out the layers and cut with a knife so that the products of the desired shape are obtained (then the kuksu can be cooked, or not used immediately, but dried on a towel and stored in a cardboard box) ...

It is better to cook any kind of kuksu separately. We put the kuksa noodles in a container with boiling water, cook, sometimes stirring gently, until floating up, then pour in a cup of cold water and wait until the homemade noodles float again, turn off the heat, drain the water, if you want, you can rinse it.

Cooked cooked kuksa noodles can be served as a side dish in a second hot or cold dish or in soups made from broth, meat, fish, vegetables, mushrooms and seafood. Of course, all Korean dishes are thoroughly seasoned.

Hot Korean kuksu soup with meat and vegetables

Ingredients:

• homemade kuksu of any kind - 0.5 cup of soup per serving;
• meat (pork or chicken fillet) - 150-180 g per serving;
• chicken egg - 1 pc .;
• carrot;
• cabbage (Peking or white cabbage);
• onion;
• garlic;
• greens (cilantro, basil, parsley, onion);
• spices (coriander, hot red and black pepper, fennel, sesame, etc.);
• soy sauce;
• Sesame oil.

Preparation

We cook everything separately (we have 3 main components: meat, kuksu noodles and vegetables).

Cut the meat into thin short strips, cook with an onion and unmilled spices in broth (discard the onion). Introduce a pull of egg white and beat, then remove the meat and filter it into broth (more conveniently in another clean saucepan).

In a skillet, fry in sesame oil over medium-high heat, chopped into small thin strips of onion and carrots. Add cabbage and lightly simmer everything together, stirring occasionally. Reduce heat, add a little broth and cook with spices for about 8-15 minutes. We leave under the lid.

Bring pure broth to a boil and add kuksu noodles. Cook until floating and for another 5-8 minutes, stirring occasionally.

We put a little meat, stewed vegetables, noodles and add the broth in which it was cooked or pure meat broth (then you need to leave some of it in advance, or cook the kuksu noodles in water).

Season with soy sauce, sprinkle with chopped herbs and garlic. You can add sesame seeds. We serve a ceramic spoon with a short handle with each cup of soup (they are eaten in the Far Eastern Asian countries). We also serve sticks. We eat broth with a spoon, and chopsticks for meat, noodles and vegetables. You can serve a cup of soju before the soup as an aperitif. We eat, enjoy and do not forget to chomp relatively loudly with pleasure, thus expressing our admiration for the culinary talents of the cook (it is so customary in Korea).