Korean Kuksu
0
0
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Store the broth in the refrigerator for no more than one day.
Ingredients
- Egg noodles for wok - 2.1 oz
- Korean-style Carrots - 0.9 oz
- Kimchi Pasta - 1.1 oz
- Skin-On Chicken Breasts - 1.1 oz
- Cucumbers - 1.4 oz
- Red Long Chili Peppers - to taste
- Cilantro - 0.1 oz
- Sesame bun - 0 oz
- Sesame Oil - 0 fl oz
- Water - 1 qt
- Bouillon cube - 0.7 oz
- Soy Sauce - 1 fl oz
- Coarse Salt - 0.3 oz
- Sugar - 0.1 oz
- Crushed Tomatoes in Their Own Juice - 4.2 oz
- Vinegar essence - 1 fl oz
- Dill - 0.4 oz
Step by Step guide
Step 1
Prepare the broth. Blend the tomatoes in their own juice using a blender.
Step 2
In a saucepan, combine water, a broth cube, soy sauce, salt, sugar, and tomatoes. Bring to a boil.
Step 3
Simmer over medium heat for 30–40 seconds.
Step 4
Chill. Add vinegar and dill.
Step 5
Cool the pre-cooked egg noodles. Slice the chilled chicken breast into strips. Cut the thin chicken omelet into strips.
Step 6
Place all the ingredients in a cold plate.
Step 7
Pour with cold broth.
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