Kuksi from Koryo-saram

The meat should be cut into thin strips and simmered on low heat until cooked. Don't forget to add salt.

Cut the cabbage into thin strips, salt it, let it sit for a while, and then stew it. You can add some pepper and garlic to the cabbage to taste.

Grate the carrot for Korean-style carrots or cut it into thin strips. Add vegetable oil, chopped garlic, vinegar, black pepper, paprika, and salt to taste.

Slice cucumbers into thin half-circles, just like the carrots. Add salt, pepper, oil, garlic, vinegar, pepper, and paprika to taste.

Whisk the eggs well, season with salt, and fry thin pancakes in a hot pan with oil. Cut the pancakes into strips.

Boil the noodles and rinse in cold water.

Add vinegar, soy sauce, pepper, and paprika to the hot broth to taste.

Take a deep bowl and place noodles in it (about 1/2 or 2/3 of the bowl). Around the edge of the bowl, alternately layer: meat, cabbage, carrots, cucumbers. In the middle on the empty part of the noodles place egg pancakes (considered a decoration for the dish). Carefully pour in kuksi-muri without filling to the very top. Sprinkle with finely chopped cilantro.