Kuksi with shrimp and squid
4 servings
30 minutes
Anatoly Derenchuk, chef of the Fish Culture restaurants, shared the recipe with us.
1
First, prepare the broth. Finely chop the dill.
- Dill: 20 g
2
Mix 50 ml of soy sauce, water, peach vinegar, 20 ml of sesame oil, 10 ml of lemon juice, salt, and dill.
- Soy sauce: 250 ml
- Water: 1 l
- Peach vinegar: 20 ml
- Sesame oil: 40 ml
- Lemon juice: 20 ml
- Salt: 6 g
- Dill: 20 g
3
Add cane sugar and stir until it dissolves.
- Cane sugar: 12 g
4
Put the broth in the refrigerator.
5
Prepare kimchi cucumbers. Cut cucumbers into strips, pour in 100 ml of soy sauce, add kimchi sauce, 10 ml of sesame oil, and the same amount of lemon juice.
- Cucumbers: 40 g
- Soy sauce: 250 ml
- Kimchi sauce: 10 g
- Sesame oil: 40 ml
- Lemon juice: 20 ml
6
Cover with a lid and let it steep for at least 3 hours.
7
Prepare tamago omelet. Whisk the eggs well with a fork in a bowl, add 100 ml of soy sauce, and mix again.
- Chicken egg: 2 pieces
- Soy sauce: 250 ml
8
Heat the pan and fry the omelet. Cool down and cut into strips.
9
Boil the egg noodles as indicated on the package.
- Egg noodles: 140 g
10
Blanch cherry tomatoes in boiling water, peel the skin off, and cut them in half.
- Cherry tomatoes: 40 g
11
Pour boiling water over the shrimp.
- Shrimps: 4 pieces
12
Cut the squid into strips and sauté them briefly in butter.
- Squid: 60 g
- Butter: 10 g
13
Place egg noodles, tamago omelet, cherry tomatoes, kimchi cucumbers, shrimp, and squid on the plate.
14
Pour with broth, garnish with sumac and cilantro leaves. Serve.
- Dill: 20 g
- Coriander: 10 g
- Sumac: 4 g
15