Kuksu - a dish of Korean cuisine (sometimes in the post-Soviet space Koreans say "kuksi"). Kuksu is a noodle, also called a variety of traditional Korean soups and snacks with noodles. The peoples living in the Asia-Pacific region began to prepare noodles of various kinds around 6,000 - 5,000 BC. Currently, kuku is made from different products: buckwheat, rice, wheat, maize, potatoes and some other products. The shape of the kuksu can be very different, as well as the usual European types of pasta.
Tell you how and with what you can cook kuksu.
A universal recipe for cooking Korean noodle kuks at home
It is necessary to mix not a watery dough from the flour of any cereal (wheat, buckwheat, rice, corn) or a mixture of different types of flour with the addition of water and, if you want, eggs (this will improve the dough). The composition of the kuksu can also include various types of natural starch, mashed potatoes or a pear mass from cooked beans. You can also enter the composition of the test vegetable fresh juices and spices, although for Korean culinary traditions such techniques are atypical. The dough rests for about 20-30 minutes, then we roll out the layers from it and cut it with a knife in such a way that the products of the desired shape are obtained (then the cook can be cooked or used not immediately, but dried on a towel and stored in a cardboard box) .
Cook any kind of cook separately. We put the noodles in a container with boiling water, cook, sometimes gently stirring, until floating, then pour in a cup of cold water and wait until the home noodles come up again, turn off the fire, drain the water, if you want, you can wash it.
Cooked cooked noodles can be served in the form of a garnish in a second hot or cold dish or in soups made from broth, meat, fish, vegetables, mushrooms and seafood. Of course, all Korean dishes are thoroughly seasoned.
Hot Korean soup kuksu with meat and vegetables
Ingredients:
- homemade kuksu any kind - 0,5 soup cup per serving;
- meat (pork or chicken fillet) - 150-180 g per serving;
- egg of chicken - 1 piece;
- carrot;
- cabbage (pekinka or white cabbage);
- bulb onions;
- garlic;
- greens (coriander, basil, parsley, onion);
- Spices (coriander, hot red and black pepper, fennel, sesame, etc.);
- soy sauce;
- Sesame oil.
Preparation
We cook everything separately (we have 3 main components: meat, kuksu-noodles and vegetables).
Meat cut into thin, short strips, cook with onion and unmilled spices in broth (bulb discarded). Introduce a brace from the egg whites and whisk, then extract the meat and filter into the broth (more conveniently in another clean pan).
In a frying pan, saute onions and carrots in medium-high heat in sesame oil. We add cabbage and lightly blown all together, stirring. Reduce fire, pour a little broth and cook with the addition of spices for about 8-15 minutes. We leave it under the lid.
Bring the pure broth to a boil and lay the noodles. Cook until floated and for another 5-8 minutes, stirring.
We put into the cups a little meat, stewed vegetables, noodles and
Season with soy sauce, sprinkle with chopped herbs and garlic. You can add sesame seeds. We serve a ceramic spoon with a short handle for each cup of soup (they are eaten in the Far Eastern Asian countries). Also we serve and sticks. Spoon a broth, and meat, noodles and vegetables - chopsticks. You can serve a soup bowl as an aperitif before the soup. We eat, enjoy and do not forget to loudly chomp with pleasure, thus expressing our admiration for the culinary talents of the cooked (in Korea it is so customary).