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Korean cold soup Kuksi
This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is placed in a deep bowl, and scrambled eggs, noodles, Korean cabbage, veche, boiled chicken breast, stewed beef, and finely chopped tomatoes are laid on it. All this is laid out around the noodles in a circle, and fresh cucumbers and radishes cut into small strips are added to the very center and sprinkled with sesame seeds. In fact, this is such a Korean version of okroshka, but much tastier. Summer, light but hearty soup. The veggie version of the soup features fern, which gives it a mushroomy flavor, and soy asparagus is used instead of meat. In winter, hot kuksi is prepared in chicken broth.
How to cook Korean cold soup Kuksi
Step 1
To prepare bay broth, boil the bay leaf in boiling water, let cool.
Step 2
Separately cook the beef, for this, cut the tenderloin into cubes of 5-7 mm, fry in oil until golden brown, add pre-fried onions and soy sauce.
Step 3
To make an omelette, beat the eggs with salt and fry the omelet in vegetable oil very thinly, like a pancake on both sides. Cool and cut into strips.
Step 4
Prepare cucumbers. To do this, cut into slices, marinate for 20-30 minutes. in soy sauce with butter, dill, sugar and minced garlic.
Step 5
Put the noodles in the center of the plate, put the rest of the side dish in a circle, sprinkle with fried sesame seeds. Pour in bay broth and soy sauce. Serve cold, with ice.
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