Korean cooksi with meat

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Noodles for Kushi can be taken any: egg, rice, buckwheat.. I used wheat. The basis of vegetable components will always be cucumber and greens, the rest may vary in availability, there are many options.

2. Step 2:

   

   Preparing THE KUKSI - MURI DRESSING. Literally translated, this is "noodle water". Take the cooled boiled water, add soy sauce, sugar, salt and vinegar essence, stir well. We try, if something is missing, adjust the taste so that you like it. Add finely chopped coriander and onion greens. Many people like to add coriander grains, pre-fry and grind them. All I need is greenery. We put it in the refrigerator to brew.

3. Step 3:

   

   Prepare the MEAT. Wash it, dry it qualitatively, cut off the films and veins. Then cut into plates along the fibers, about 1 cm thick. Cut the plates across the fibers into thin bars, also about 1 cm wide. The knife should be sharp, since we take the meat chilled, and it is more difficult to cut it finely.

4. Step 4:

   

   Cooking MARINADE. To the chopped meat, add soy sauce, black and red hot pepper or a mixture of peppers, dry garlic powder, vegetable oil. Mix well and leave to marinate on the table while we cook the rest of the products. Garlic can be taken fresh, but when frying it can burn, so I prefer dry powder.

5. Step 5:

   

   Cooking CUCUMBER SALAD. Cucumbers cut into half rings, add salt, sugar, pepper, garlic. Garlic is better to pass through a fine press. Season with a spoonful of vegetable oil, mix and put in the refrigerator. We put all the products in the refrigerator closed.

7. Step 6:

   

   Prepare the remaining VEGETABLES. From the leaves of Peking cabbage, take only the tender part of the leaves, finely chop into strips. Cut the tomato into small cubes, grate the radish on a Korean grater without peeling. Put all the vegetables in separate cups, add a little salt, mix. Cover and also put in the refrigerator.

8. Step 7:

   

   Cooking EGG PANCAKES. Break 2 eggs into a cup, add a little salt and shake. Add 2 tablespoons of water and stir until smooth. Heat a frying pan over medium-high heat, add a little oil and pour the egg thinly. Fry like a regular pancake on both sides. Remove and allow to cool in a straightened form. Then roll up and cut into thin strips, like noodles. I got 4 pancakes d 20 cm.

9. Step 8:

   

   Cooking MEAT in a well-heated frying pan. Pour a little oil, 2-3 tbsp. l., heat well almost to a haze. Then carefully throw the meat, stir fry for a couple of minutes, add a little water / to hide the bottom, but not the meat /. Put out without covering with a lid until the liquid evaporates, this is about 10 minutes. Then add finely chopped garlic and a little chili pepper on top, but this is optional if you like spicy.

10. Step 9:

    

    Cooking NOODLES as usual. We lower it into steep, slightly salted boiling water and cook for about 7 minutes or another time, see on the package. The main thing is not to digest. Put the finished noodles in a colander and rinse under cold water. Sprinkle with vegetable oil, mix so that the noodles do not stick together. If you plan to serve the soup not immediately, as well as other products, cover and put in the refrigerator.

11. Step 10:

    

    We are collecting COOKSEY SOUP for serving. We put noodles in a deep plate or bowl on the bottom, lay out the prepared blanks on top in a circle, then pour the dressing and sprinkle with fresh herbs. They eat this soup in Korea with chopsticks, and drink the liquid over the edge / as our ancestors drank tea from a saucer /. In European countries, they use a fork and a spoon.