Korean kuksi

6 servings

30 minutes

Recipe from Maxim Kolomatsky, brand chef of "Shikari".

Energy value per serving

• Calories: 66.4
• Proteins: 3.2g
• Fats: 1.6g
• Carbohydrates: 9.4g

Ingredients

• Egg noodles: 60 g
• Korean style carrots: 25 g
• Cabbage kimchi: 30 g
• Chicken breast: 30 g
• Cucumbers: 40 g
• Ground red pepper: to taste
• Coriander: 2 g
• Sesame: 1 g
• Sesame oil: 2 ml
• Water: 1 l
• Chicken bouillon cube: 20 g
• Soy sauce: 30 ml
• Coarse salt: 8 g
• Sugar: 4 g
• Tomatoes in their own juice: 120 g
• Vinegar: 30 ml
• Dill: 10 g

Cooking steps

1. Prepare the broth. Blend the tomatoes in their own juice.

   Required ingredients:

   • Tomatoes in their own juice: 120 g

2. In a saucepan, combine water, broth cube, soy sauce, salt, sugar, and tomatoes. Bring to a boil.

   Required ingredients:

   • Water: 1 l
   • Chicken bouillon cube: 20 g
   • Soy sauce: 30 ml
   • Coarse salt: 8 g
   • Sugar: 4 g
   • Tomatoes in their own juice: 120 g

3. Boil on medium heat for 30–40 seconds.

   Required ingredients:

   • Tomatoes in their own juice: 120 g

4. Cool down. Add vinegar and dill.

   Required ingredients:

   • Vinegar: 30 ml
   • Dill: 10 g

5. Cool the pre-cooked egg noodles. Cut the cooled chicken breast into strips. Cut the thin chicken omelet into strips.

   Required ingredients:

   • Egg noodles: 60 g
   • Chicken breast: 30 g

6. Place all the ingredients in a cold plate.

   Required ingredients:

   • Egg noodles: 60 g
   • Korean style carrots: 25 g
   • Cabbage kimchi: 30 g
   • Chicken breast: 30 g
   • Cucumbers: 40 g
   • Ground red pepper:  to taste
   • Coriander: 2 g
   • Sesame: 1 g
   • Sesame oil: 2 ml

7. Pour with cold broth.

   Required ingredients:

   • Water: 1 l
   • Chicken bouillon cube: 20 g
   • Soy sauce: 30 ml
   • Coarse salt: 8 g
   • Sugar: 4 g
   • Tomatoes in their own juice: 120 g
   • Vinegar: 30 ml
   • Dill: 10 g