Korean Kuksu Soup

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For our cold soup recipe, you will need wheat noodles. The vegetables for this soup can be dressed with preheated vegetable oil for added flavor. The main nuance is the balance of sour and spicy, so it is common to serve soy sauce and vinegar alongside kuksu.

Ingredients

Beef - 10 oz
Chicken Egg - 2 pieces
Radish - 5 oz
Cucumbers - 10 oz
Garlic - 2 cloves
White Cabbage - 5 oz
Cilantro - 0 oz
Udon Noodles - 10 oz
Vegetable Oil - 5 fl oz
Water - 0 qt
Soy Sauce - to taste
Vinegar essence - to taste
Cayenne Pepper - to taste
Ground Black Pepper - to taste
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Slice the meat into thin strips.

Step 3

Sauté for 2 minutes in a small amount of vegetable oil in a hot skillet.

Step 4

Add the finely shredded cabbage to the meat. Season with salt, black pepper, and cayenne pepper, stir well, reduce the heat, and simmer for about 10 minutes.

Step 5

Remove from heat, transfer to a separate container, and let cool.

Step 6

Cook the wheat noodles in salted water, rinse with cold water to cool them down, and then mix in a deep bowl with a small amount of vegetable oil to prevent the noodles from sticking together.

Step 7

Grate the radishes and cucumbers.

Step 8

Finely chop the garlic and cilantro, and mix them with soy sauce, salt, pepper, vinegar, and vegetable oil.

Step 9

Beat 2 eggs, a pinch of salt, and 2 tablespoons of water together, then fry several thin omelets from this mixture. Allow the omelets to cool, roll them up, and slice them into thin noodles.