A vibrant Korean noodle soup featuring a flavorful chicken broth, fresh vegetables, tender beef, and chewy egg noodles. Perfect warm or cold, it’s a versatile dish for any season.
Kuksi soup is more than just a dish—it’s a celebration of Korean culinary culture, where every ingredient tells a story. This vibrant noodle soup balances a rich broth with fresh vegetables, tender beef, and the bright tang of citrus, creating a symphony of flavors.
What sets Kuksi apart is its versatility. Whether served warm in winter or chilled with ice cubes in summer, this dish adapts to your mood and the season. The broth, infused with soy sauce and mirin, is comforting yet light, while the fresh vegetables and noodles provide layers of texture and taste.
Ingredients
Method
- To Prepare the Broth:
- In a saucepan, combine chicken broth, soy sauce, and mirin. Bring to a boil.
- Blanch the tomato, dice it, and add to the broth. Blend until smooth.
- To Prepare the Soup Base:
- In a skillet, heat olive oil and sauté zucchini and bell pepper until golden brown. Add 1 tsp of soy sauce.
- In another skillet, fry the beef in vegetable oil until cooked.
- Slice the radish into thin strips.
- Whisk the egg lightly and cook in a nonstick pan to form a thin pancake. Roll the pancake, slice it into thin strips.
- Toss cucumber slices with sesame oil and fresh lemon juice.
- Cook egg noodles according to the package instructions. Rinse under cold water and drain.
- To Assemble the Soup:
- Place cooked noodles in the center of each bowl. Arrange zucchini, bell pepper, beef, radish, cilantro, egg pancake slices, and cucumbers around the noodles.
- Pour the hot or chilled broth over the toppings. Garnish with sesame seeds.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.