Korean kuksi
6 servings
30 minutes
Recipe from Maxim Kolomatsky, brand chef of "Shikari".
Calories66.4kcal
Proteins3.2grams
Fats1.6grams
Carbohydrates9.4grams
Egg noodles
60
g
Kimchi
30
g
Chicken breast
30
g
Cucumbers
40
g
Ground red pepper
to taste
Cilantro
2
g
Sesame seeds
1
g
Sesame oil
2
ml
Water
1
l
Soy sauce
30
ml
Coarse salt
8
g
Sugar
4
g
Vinegar
30
ml
Dill
10
g
1
Prepare the broth. Blend the tomatoes in their own juice.
- 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.
- Water: 1 l
- Chicken stock 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.
- Tomatoes in their own juice: 120 g
4
Cool down. Add vinegar and dill.
- 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.
- Egg noodles: 60 g
- Chicken breast: 30 g
6
Place all the ingredients in a cold plate.
- Egg noodles: 60 g
- Korean-style carrot salad: 25 g
- Kimchi: 30 g
- Chicken breast: 30 g
- Cucumbers: 40 g
- Ground red pepper: to taste
- Cilantro: 2 g
- Sesame seeds: 1 g
- Sesame oil: 2 ml
7
Pour with cold broth.
- Water: 1 l
- Chicken stock 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
