Kuksi is a delicious Korean dish that is very popular, especially in the hot summer months. You can cook real kuksi, observing the traditions of national Korean cuisine, at home.
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In order for the kuksi to turn out the way highly skilled chefs used to see it in professional kitchens, it is necessary to choose the right set of seasonings and spices and observe the proportions when preparing the dish.
For six large servings you will need:
- meat - 500 grams;
- special noodles for kuksi;
- eggs - 3 pcs.;
- tomatoes - 1 kg;
- cucumbers - 1 kg;
- cabbage - 250-300 grams;
- garlic - 3 cloves;
- onion - 2-3 pcs.;
- spices and seasonings (salt, pepper, sugar, cilantro, lotus, vinegar, liquid soy, etc.) - to taste.
To make kuksi, take the beef pulp. Cut the meat into thin strips of 1x3 cm. Fry the meat in a pan with the addition of vegetable oil. Slice the onion and add it to the meat. If necessary, add a small amount of water. Stew the meat on a small fire for about thirty to forty minutes. You can also simply boil the meat and cut it into slices.
Cook the noodles. To do this, simply pour it in a saucepan with cold water for half an hour, then drain the water by folding the noodles into a colander.
Now you can start cooking the broth. Take three liters of chilled boiled water. Season the water with one tablespoon of vinegar, two or three peeled tomatoes, grated. Add two tablespoons of salt, five tablespoons of sugar and a pinch of seasoning lotus to the water. Put the resulting broth in the refrigerator so that it can cool and infuse.
Beat eggs until smooth, salt. Bake thin pancakes from whipped eggs. When the pancakes have cooled, cut them into thin strips.
Cut the cucumbers into thin half rings, add a pinch of salt and soak them in water for half an hour. Then drain the water and add to the cucumbers fried finely chopped onions, peppers, chopped garlic, chopped cilantro and half a teaspoon of sugar. Cut the tomatoes separately. Chop the cabbage thinly.