Kuksu with Beef (Korean Cold Noodle Soup)
⏳ Time
1 hour + 3 hours
🥕 Ingredients
18
🍽️ Servings
4
Description
Recipe from Sarah Johnson, head chef at a local café.
Ingredients
- White Cabbage - 3.5 oz
- Cucumbers - 5.3 oz
- Radish - 1.1 oz
- Beef - 5.3 oz
- Onion - 7.1 oz
- Garlic - 1.8 oz
- Carrot - 3.5 oz
- Vegetable Oil - 8 fl oz
- Vinegar essence - 0 fl oz
- Sugar - 0.7 oz
- Salt - 0.4 oz
- Soy Sauce - 1 fl oz
- Water - 8 fl oz
- Egg noodles for wok - 3.5 oz
- Chicken Egg - 2 pieces
- Cilantro - 0.4 oz
- Parsley - 0.4 oz
- Sesame bun - 0.1 oz
Step by Step guide
Step 1
Shred the cabbage.
Step 2
Cut the carrot into fine julienne strips.
Step 3
Mix in a large bowl.
Step 4
Add a third of the salt, sugar, and vinegar.
Step 5
Finely chop the garlic.
Step 6
Add a third of the garlic and a third of the vegetable oil to the bowl.
Step 7
Cover the container with a lid and let the vegetables marinate for 3 to 4 hours.
Step 8
Slice the cucumbers into half-moons and place them in a separate bowl.
Step 9
Add another third of the salt, sugar, vinegar, minced garlic, and vegetable oil, mix well, cover, and let it marinate.
Step 10
Cut the beef into strips and slice the onion into half-moons.
Step 11
Sauté the beef until fully cooked in vegetable oil along with onions and garlic.
Step 12
Prepare the broth: mix water, salt, sugar, vinegar, and soy sauce — stir and place in the refrigerator to chill.
Step 13
Whisk the eggs, pour them into a heated skillet, and fry a thin omelet. Then, cut the omelet into strips.
Step 14
Slice the radishes into thin strips. Chop the herbs.
Step 15
Boil the noodles and rinse them under cold water.
Step 16
When serving, place the boiled noodles in a deep bowl, followed by the pickled vegetables, beef, radish, and omelet. Pour the broth over everything.
Step 17
Garnish with herbs and sprinkle with sesame seeds.
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