Kuksu with beef (Korean cold soup)
4 servings
60 minutes
Recipe from Galina Yun, chef of the cafe "Pyan-se" at "Eat Market Smolenka.
1
Chop the cabbage.
- White cabbage: 100 g
2
Cut the carrot into small sticks.
- Carrot: 100 g
3
Mix in a large bowl.
4
Add a third of salt, sugar, and vinegar.
- Salt: 10 g
- Sugar: 20 g
- Vinegar: 5 ml
5
Chop the garlic finely.
- Garlic: 50 g
6
Add a third of garlic and a third of vegetable oil to the bowl.
- Garlic: 50 g
- Vegetable oil: 250 ml
7
Cover the container with a lid and let the vegetables marinate for 3-4 hours.
8
Slice the cucumbers into half-rings and place them in another bowl.
- Cucumbers: 150 g
9
Add another third of salt, sugar, vinegar, chopped garlic, vegetable oil, mix, cover and let marinate.
- Salt: 10 g
- Sugar: 20 g
- Vinegar: 5 ml
- Garlic: 50 g
- Vegetable oil: 250 ml
10
Cut the beef into strips and the onion into half rings.
- Beef: 150 g
- Onion: 200 g
11
Fry the beef until cooked in vegetable oil with onion and garlic.
- Beef: 150 g
- Vegetable oil: 250 ml
- Onion: 200 g
- Garlic: 50 g
12
Prepare the broth: mix water, salt, sugar, vinegar, soy sauce - stir and put in the fridge to cool.
- Water: 250 ml
- Salt: 10 g
- Sugar: 20 g
- Vinegar: 5 ml
- Soy sauce: 30 ml
13
Whisk the eggs, pour them into a heated pan, and fry a thin omelet. Then cut the egg pancake into strips.
- Chicken egg: 2 pieces
14
Cut the radish into thin strips. Chop the greens.
- Radish: 30 g
- Coriander: 10 g
- Parsley: 10 g
15
Boil the noodles and rinse with cold water.
- Wheat noodles: 100 g
16
In a deep plate, place boiled noodles, then pickled vegetables, beef, radish, and omelet. Pour everything with broth.
17
Garnish with greens and sprinkle with sesame.
- Coriander: 10 g
- Parsley: 10 g
- Sesame: 2 g