Korean cold soup "kuk si"

ingredients

water 3000 ml

meat 600 g

onions 2

garlic 6 cloves

cucumber 4

radishes 2

tomatoes 1

cabbage 1/2

egg 5

cilantro 1 bunch

dill 1 bunch

rice noodles

salt

coriander

pepper

seasonings

sugar

9% vinegar

soy sauce



Prepare the muri (liquid base, dressing). Be sure not to use a metal container. Add 1 tablespoon of salt, 2 tablespoons of sugar, 1-2 tablespoons each of soy sauce and vinegar to cold boiled water (don't overdo it; the broth shouldn't be too sour). Add fresh finely chopped cilantro and julienned cucumber, finely grated peeled tomatoes, and 2 cloves of garlic pressed through a garlic press. Mix everything well. The sauce should be slightly tart and sweet. If it's not rich enough, add more. You can add some young radish to the cucumber if desired. Refrigerate the muri.



Finely slice the meat into thin strips (like for goulash) and fry in a small amount of hot oil on all sides. Add 1 onion, sliced into half rings. Reduce the heat, pour in about a glass of water, and simmer for 15-20 minutes. Finally, add 1 tablespoon of soy sauce, salt, red or black pepper, coriander, and seasonings. Turn off the heat, press 1-2 cloves of garlic, 1 tablespoon of sugar, and 1 teaspoon of diluted vinegar. Cover and let sit.

Fry the meat for the chum.

Meanwhile, prepare the other dressings: slice the white cabbage very thinly into a bowl, crush it with your hands, and lightly salt.

Slice the cucumbers in half lengthwise, then crosswise into very thin slices and place them in another bowl, also lightly salting.

Squeeze both the cabbage and cucumbers after about 10 minutes, discarding the juice. Then cut the onion into thin half rings, sauté in vegetable oil, and add half of each to the cabbage and cucumbers while still boiling. Now add finely chopped herbs (cilantro, dill), a little garlic pressed through a garlic press, a little vinegar, and 1 teaspoon of sugar to both salads. Mix the salads.

 Beat 5 eggs with salt and fry thin pancakes in a frying pan. Stack them on top of each other, then roll the entire stack into a roll and cut like noodles.

Boil the noodles in salted water and immediately roll them into individual portions, otherwise they will stick together later. Then place one noodle nest in a bowl and arrange a heaping tablespoon of chumi on top of it in a circle: cabbage, cucumbers, egg noodles, and meat. Sprinkle with toasted sesame seeds.

Pour in the muri (remember what that is? That's right, our cold soy-vinegar broth seasoned with all sorts of things), serve, and each diner mixes the contents of their own plate. Traditionally, this dish is eaten with chopsticks, and the broth is sipped straight from a cup.

Enjoy!