Winter Kuksu
4 servings
90 minutes
Winter kuksu is a winter variation of the traditional Korean cold soup, adapted for cool evenings. It combines rich beef broth, spicy kimchi, and tender egg noodles, creating a harmony of flavors – from the light tang of vinegar to the umami of soy sauce. The tenderness of steak sautéed with spices is complemented by the freshness of pickled cucumbers, while sesame oil and seeds add aromatic depth to the dish. This soup not only warms but also energizes while preserving the traditions of Korean cuisine. It is served hot, allowing each ingredient to fully unfold, making every spoonful rich and flavorful.
1
Marinate the cucumber. Cut it into thin strips using a vegetable peeler or into circles with a knife. Add a teaspoon of sugar and salt, leave for 10 minutes. Rinse and dry with paper towels.
- Cucumbers: 2 pieces
- Salt: to taste
- Sugar: to taste
2
Preheat the grill pan. Sprinkle the steak with hot pepper, add a little salt, and rub with sesame oil. Sear the steak on a very hot pan for 1-2 minutes on each side or until desired doneness. Place on a board, loosely cover, and let rest while preparing the broth.
- Beef steak: 300 g
- Ground chili pepper: 2 teaspoons
- Sesame oil: 20 ml
3
Heat the broth in a large pot and add soy sauce, rice vinegar, 2 tablespoons of sugar, half a teaspoon of salt, and a small bunch of dill, chopped beforehand. Check the taste and add more salt, sugar, or vinegar if necessary.
- Dark beef broth: 1 l
- Dark soy sauce: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Sugar: to taste
- Salt: to taste
- Dill: 1 bunch
4
Boil the noodles according to the package instructions. Drain the water and mix with a tablespoon of sesame oil. Place the noodles in nests at the bottom of 4 deep bowls for serving and pour in the broth. Slice the steaks and place them beside the noodles so that the meat occupies a third of the surface, drizzling with the juices.
- Egg noodles: 160 g
- Sesame oil: 20 ml
- Beef steak: 300 g
5
On the second third, place pickled cucumbers, and on the third - kimchi. Sprinkle with toasted sesame seeds and serve.
- Cucumbers: 2 pieces
- Cabbage kimchi: 100 g
- Sesame: 1 tablespoon