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Cooksi with beef in Korean

Korean-Style Kuksi (Cold Beef Noodle Soup)

A wonderfully fragrant cold soup with a tangy, zesty kick. Deliciously refreshing, it's the Central Asian answer to a hot summer's day — much like Russian okroshka. Hearty and appetite-whetting, this is one to file under exotic favorites.

luba60

Recipe author

Composition / ingredients

Servings:

Beef

400

Vegetable oil

Cilantro

Eggs

Ground coriander

Onion

Cucumbers

Vinegar essence

Tomatoes

Ground black pepper

Green cabbage

200

Sesame seeds

Water

Soy sauce

Ground red pepper

Salt

Sugar

Rice noodles

1000

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 17 % 2 g

Carbohydrates 58 % 7 g

54 kcal

GI: 17 / 83 / 0

Cooking method

Step 1:

Carefully gather all the ingredients — there are quite a few here. Boil the water for the brine ahead of time and chill it in the fridge.
Step 2:

Cut the beef into very thin matchsticks.
Step 3:

Dice the onion.
Step 4:

Finely grind the coriander.
Step 5:

Pour the vegetable oil into a Dutch oven (or heavy pot) and add the beef. As soon as it starts to brown, add the onion in two batches, stirring regularly. Don't overcook it.
Step 6:

When the onion turns translucent, pour in just a little boiling water. Cover and simmer over low heat until the meat is fully cooked.
Step 7:

By the end of cooking, there should be very little liquid left.
Step 8:

While the meat cooks, boil the rice noodles. Stand the noodles upright in boiling salted water; they'll gradually soften and settle. Stir well and cook until tender, stirring occasionally so they don't clump. Keep the noodles long. Drain in a colander and rinse with cold water.
Step 9:

Prep the brine components. Lightly toast the sesame seeds in a dry skillet and crush them in a mortar.
Step 10:

Rinse and dry the fresh cilantro, then finely chop it with a knife.
Step 11:

Take a bowl and pour in all the chilled water. Add salt to taste, a spoonful of sugar, soy sauce, vinegar essence, and ground black and red pepper to taste, and mix well. Taste again and adjust the salt and pepper.
Step 12:

It's handy to mix the brine right in a jar of water. Add the sesame seeds and chopped cilantro to the spicy brine, cover, and return it to the fridge.
Step 13:

For the vegetable toppings, start by shredding the cabbage into fine slivers, salting it lightly, scrunching it with your hand, and chilling it.
Step 14:

Cut the cucumbers into thin half-moons, salt them, and refrigerate.
Step 15:

Beat the eggs with a fork, fry them into thin omelet pancakes, and slice into strips. Chill these as well.
Step 16:

Cut the tomatoes into small pieces or wedges and refrigerate them too.
Step 17:

Once everything is ready, assemble the dish. Put a small amount of noodles in a deep bowl (a large Uzbek kasa is ideal). Arrange a little of each prepared vegetable, the egg, and the meat around the edge. Pour in the brine and serve.
Step 18:

The dish is remarkably fragrant and zesty. In Central Asia, on a sweltering summer day, it's even welcome at a celebration table. Eat the noodles and toppings with a fork, and sip the brine with a spoon. Enjoy!