Spicy kuksi soup with kimchi
8 servings
90 minutes
Spicy kuksi soup with kimchi is a vibrant blend of Thai flavors with Korean notes. Its roots trace back to the rich tradition of East Asian soups, where spiciness meets the depth of broth. The beef shank-based broth gives the soup richness, while rice noodles add lightness. Kimchi provides spicy heat and fermented nuances, while fresh cucumbers and green onions refresh the taste. The sauce with chili paste and sesame makes the soup rich and aromatic. This dish warms on cold days and invigorates in heat, offering a balance of spicy, salty, and fresh flavors. Perfect for lovers of Eastern tastes and those who appreciate gastronomic experiments.
1
Boil the meat until cooked, cool it down, then separate from the bones and chop finely.
- Beef shank (shin): 1 kg
2
Peel and finely chop the garlic. In a glass, mix the soy sauce and pepper paste well, add the garlic and sesame seeds, and let it steep for about thirty minutes.
- Garlic: 6 cloves
- Soy sauce: 18 tablespoons
- Toasted sesame seeds: 2 tablespoons
3
Grate the cucumber like for Korean carrots or cut it into thin strips, chop the kimchi into small pieces.
- Cucumbers: 3 pieces
- Kimchi: 400 g
4
Boil the noodles for five minutes, drain them, rinse, and use a fork to twist into nests according to the number of eaters.
- Thin rice noodles (vermicelli): 300 g
5
Heat the broth to boiling. Place noodles in a bowl, pour boiling broth over them. Add meat, cucumber, kimchi, add 0.5 teaspoons of sauce (it is very spicy) and sprinkle with green onions on top.
- Beef shank (shin): 1 kg
- Cucumbers: 3 pieces
- Kimchi: 400 g
- Yangnyeom (Korean sweet-spicy sauce): 3 teaspoons
- Spring onion: 1 bunch
