Kuksi with beef
1 serving
60 minutes
Kuksu with beef is a vibrant and refreshing dish from Korean cuisine that is perfect for hot days. It combines the rich flavor of beef, crunchy vegetables, spicy kimchi, and aromatic nori broth. The history of this dish is rooted in the Korean tradition of serving cold soups, making it especially popular among lovers of contrasting flavors. Kuksu has sweet-sour and spicy notes thanks to soy sauce, vinegar, and spices. Its texture surprises with variety – tender noodles, juicy beef, and crunchy vegetables create a perfect combination. This dish is not only nutritious but also invigorating, with its rich flavor particularly pronounced when served chilled. Kuksu wonderfully satisfies hunger and refreshes, becoming a true gastronomic find for fans of Eastern cuisine.
1
Boil the beef.
- Beef: 50 g
2
Prepare nuri: finely chop 30 g cucumber and 2 cloves of garlic, pour in 1 liter of cooled boiled water, add soy sauce, acetic acid (2 g), salt (1 tsp), and sugar (1 tbsp).
- Cucumbers: to taste
- Garlic: 3 cloves
- Soy sauce: 30 ml
- Acetic acid: 5 teaspoon
- Salt: 1 tablespoon
- Sugar: 1.3 tablespoon
3
Let the broth steep for 12 hours and strain it. Store the broth in the refrigerator.
4
To make kimchi: chop cabbage, cucumber (30 g), radish, bell pepper, and garlic (1 clove) into thin strips, add acetic acid (3 g), sugar (0.5 tsp), salt (to taste), vegetable oil, paprika, and chili pepper.
- White cabbage: 200 g
- Cucumbers: to taste
- Radish: 25 g
- Sweet pepper: 20 g
- Garlic: 3 cloves
- Acetic acid: 5 teaspoon
- Sugar: 1.3 tablespoon
- Salt: 1 tablespoon
- Vegetable oil: 15 ml
- Paprika: 1 g
- Chili pepper: 1 g
5
Assemble the dish: place boiled wheat noodles and kimchi at the bottom, then top with sliced boiled beef. Garnish with finely chopped cucumber (10 g), dill, and sesame.
- Wheat noodles: 100 g
- Beef: 50 g
- Cucumbers: to taste
- Dill: 5 g
- Sesame: 5 g
6
Pour 150 ml of broth into the dish.
- Soy sauce: 30 ml