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Soup Cooksi in Korean with chicken

Korean-Style Kuksi (Cold Noodle Soup) with Chicken

A cold Korean-style soup with noodles and raw vegetables. This unusual but really tasty soup is built on a meat broth, with noodles, meat, egg crepes, and lots of vegetables. It's more like a salad than a soup—thick and made up of many ingredients that are arranged separately and aren't stirred together when served. I made this with chicken breast, but veal or turkey work too.

Elena

Recipe author

Composition / ingredients

Servings:

Chicken fillet

400

Young cabbage

200

Cucumbers

200

Tomatoes

200

Onion

Carrots

200

Water

1.5

Vegetable oil

Green onion

Cilantro

Basil

Dill

Eggs

Spaghetti

150

Garlic

Sesame seeds

Soy sauce

Dried spices (Korean-style carrot spice mix)

Table salt

White vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 15 % 2 g

Carbohydrates 46 % 6 g

57 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

Gather all the ingredients for the Korean-style kuksi. Wash the chicken fillet, herbs, and vegetables, and peel the onion and carrots.
Step 2:

Make the broth: cover the chicken fillet with 1.5 liters of water and put the pot on the heat. When it boils, skim off the foam, add half a teaspoon of salt, and simmer over low heat for 40 minutes.
Step 3:

Next, make the sautéed vegetables. Start by dicing the onion.
Step 4:

Grate the carrots into fine matchsticks on a Korean-carrot grater.
Step 5:

Pour vegetable oil into a skillet, add the carrots and onion, sprinkle in the Korean-carrot spice mix, and sauté over medium heat for 5 minutes until soft.
Step 6:

After 5 minutes, press the garlic into the carrots, stir, and turn off the heat.
Step 7:

Transfer the carrots—now sautéed with onion and garlic—to a plate and let them cool.
Step 8:

Now make the egg crepes. Crack the eggs into a bowl, add a pinch of salt, and beat lightly until smooth.
Step 9:

Pour the egg mixture into a heated, oiled skillet and fry thin crepes over medium heat, like pancakes, about a minute per side. Two eggs make 2 thin crepes.
Step 10:

Roll the crepes up into tubes.
Step 11:

Slice the rolled crepes crosswise into thin ribbons—you get long egg noodles.
Step 12:

By now the chicken and broth are done. Take the pot off the heat, lift out the fillet, and set it on a plate to cool.
Step 13:

Cook the spaghetti in salted water for 3 minutes, then drain it in a colander and rinse with cold boiled water.
Step 14:

Now prep the vegetables that go in raw. Thinly shred the cabbage, as you would for a salad.
Step 15:

Pour the soy sauce and vinegar over the shredded cabbage and mix.
Step 16:

Just like the carrots, cut the cucumber into thin matchsticks.
Step 17:

Finely chop all the herbs: dill, basil, cilantro, and green onion.
Step 18:

Cut the tomato into small pieces.
Step 19:

Cut the cooked chicken fillet into large cubes or slices.
Step 20:

Now assemble the kuksi in portions. Use deep soup bowls and put spaghetti in the bottom of each, then add pieces of meat on top.
Step 21:

Sprinkle the meat and spaghetti with herbs and pour in the broth.
Step 22:

Now arrange the rest of the ingredients in separate mounds, filling the bowl to the top—don't stir them together. Sprinkle sesame seeds and herbs over the top. Your Korean-style kuksi is ready; serve it right away as a cold dish.