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Korean kuksi

6 servings

30 minutes

Recipe from Maxim Kolomatsky, brand chef of "Shikari".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

66.4

kcal

3.2g

grams

1.6g

grams

9.4g

grams

Ingredients

6servings

60

g

Korean-style carrot salad

25

g

30

g

30

g

40

g

Ground red pepper

to taste

2

g

1

g

2

ml

1

l

Chicken stock cube

20

g

30

ml

8

g

4

g

Tomatoes in their own juice

120

g

30

ml

10

g

Cooking steps

1
Prepare the broth. Blend the tomatoes in their own juice.
Required ingredients:
1. 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.
Required ingredients:
1. Water: 1 l
2. Chicken stock cube: 20 g
3. Soy sauce: 30 ml
4. Coarse salt: 8 g
5. Sugar: 4 g
6. Tomatoes in their own juice: 120 g

3
Boil on medium heat for 30–40 seconds.
Required ingredients:
1. Tomatoes in their own juice: 120 g

4
Cool down. Add vinegar and dill.
Required ingredients:
1. Vinegar: 30 ml
2. Dill: 10 g

5
Cool the pre-cooked egg noodles. Cut the cooled chicken breast into strips. Cut the thin chicken omelet into strips.
Required ingredients:
1. Egg noodles: 60 g
2. Chicken breast: 30 g

6
Place all the ingredients in a cold plate.
Required ingredients:
1. Egg noodles: 60 g
2. Korean-style carrot salad: 25 g
3. Kimchi: 30 g
4. Chicken breast: 30 g
5. Cucumbers: 40 g
6. Ground red pepper: to taste
7. Cilantro: 2 g
8. Sesame seeds: 1 g
9. Sesame oil: 2 ml

7
Pour with cold broth.
Required ingredients:
1. Water: 1 l
2. Chicken stock cube: 20 g
3. Soy sauce: 30 ml
4. Coarse salt: 8 g
5. Sugar: 4 g
6. Tomatoes in their own juice: 120 g
7. Vinegar: 30 ml
8. Dill: 10 g

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