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Kuksu with Beef and Egg Noodles

Kuksu is a traditional Korean dish. Thin, long noodles, egg pancakes, vegetable salads (kuksi-chumi), and a special cold broth (kuksi-muri)—while the meat or poultry is up to you, since a real kuksu can be made without meat at all. On a hot summer day, this appetizing dish, with its subtle Asian flavor and an array of special fresh-vegetable salads, makes a full meal in itself.

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Cooksi with beef and egg noodles
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Cooksi with beef and egg noodles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 5 g
Fats 17 % 3 g
Carbohydrates 56 % 10 g
81 kcal
GI: 90 / 0 / 10
    1. Cut the beef into strips, heat a skillet, and fry the meat until cooked through. Season the cooked meat with salt and pepper to taste. 2. Cut the green cabbage into strips and finely chop the cilantro and dill. In a bowl, combine the cabbage with salt to taste, 1/2 tbsp sugar, 1 tbsp wine vinegar, 1/2 tsp red pepper flakes, 1/2 tsp garlic, 1/2 tbsp paprika, and a little dill and cilantro. Mix and massage the cabbage with your hands until it releases its juices. 3. Cut the onion into half-moons and the bell pepper into thin strips. Heat a skillet and fry the onion until golden, about 2 minutes. Add the bell pepper and fry for another 2 minutes—it should stay slightly crisp. 4. Halve three fresh cucumbers lengthwise and slice them thinly. Put them in a bowl with salt to taste, 1/2 tbsp sugar, 1/2 tsp garlic, 1/2 tsp black pepper, 1/2 tbsp paprika, and a little dill and cilantro, and mix. 5. Beat 4 eggs, heat a skillet well, and cook thin egg pancakes over medium heat. Roll the pancakes up and slice them into strips 4–5 mm wide. 6. Make the broth: into a bowl, grate 1 fresh cucumber and the tomato on the coarse side of a box grater; add salt, the remaining dill and cilantro, 100 ml soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp sweet paprika, 1/2 tsp hot chili, and 1 liter of cold water, and stir well. 7. Bring 2 liters of water to a boil, add 1 tsp salt, and cook the noodles per the package directions. Rinse the noodles under cold water, drain in a colander, and toss with 1 tbsp vegetable oil so they don't stick. 8. Slice a red chili into thin rings. 9. Put the noodles in a serving bowl and arrange the prepared cabbage, fried onion and pepper, egg-pancake strips, meat, and cucumber salad around them. Add the broth and top with chili rings and sesame seeds. The kuksu is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Paprika - 289  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Red wine vinegar - 19  kcal/100g
  • Egg noodles - 304  kcal/100g

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