5 Easy Korean Kuksi Soup Recipes

Source: Tbralnina, AdobeStock

Cold Korean Kuksi soup has gained immense popularity far beyond its native country thanks to its unusual taste and combination of ingredients. Looking for recipes that are easy to prepare in your own kitchen? Today we will tell you about the best of them!

1. Korean Kuksi with Beef

Source: AdobeStock

A refreshing soup with noodles, beef, cucumbers, and herbs for a hot summer day.

Ingredients

Prepare vegetable broth in advance according to your preferred recipe.

• 300 g beef;
• 200 g oyster mushrooms;
• 3 cucumbers;
• 100 g wheat or rice noodles;
• 1.5 L vegetable broth;
• 30 g green onions;
• 30 g cilantro;
• 30 g mint;
• 1 chili pepper;
• 15 g ginger root;
• 50 ml soy sauce;
• salt;
• vegetable oil for frying.

Step-by-step recipe

1. Cook noodles according to package instructions and rinse with cold water.
2. Slice beef into thin strips and quickly fry in a pan with minced ginger and chili pepper. Set aside.
3. In the same pan, fry sliced oyster mushrooms for 2-3 minutes.
4. Separately, slice cucumbers into thin strips, finely chop green onions, cilantro, and mint.
5. Arrange noodles, beef, fried oyster mushrooms, cucumbers, and herbs in bowls.
6. Pour cold vegetable broth over everything, add soy sauce, and salt to taste. Refrigerate kuksi for 20-30 minutes before serving.

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2. Kuksi Soup with Chicken and Egg Omelet

Source: AdobeStock

This recipe requires a little more attention to detail, but the result is worth it.

Ingredients

The omelet enriches the soup with beneficial protein and makes it more filling and textured.

• 1 chicken fillet;
• 120 g young cabbage;
• 120 g cucumbers;
• 120 g tomatoes;
• 120 g carrots;
• 1 onion;
• 1.5 L water;
• 20 g green onions;
• 10 g cilantro;
• 10 g basil;
• 10 g dill;
• 2 chicken eggs;
• 100 g wheat or rice noodles;
• 1 clove garlic;
• 1 tablespoon sesame seeds;
• 1 tablespoon soy sauce;
• 1 teaspoon Korean carrot seasoning;
• 1 teaspoon salt;
• 1 tablespoon vinegar;
• vegetable oil for frying.

Step-by-step recipe

1. Cover chicken fillet with water, bring to a boil, skim off foam, add about half the salt, and simmer for 35-40 minutes over low heat. Then cool and slice the chicken into strips.
2. Cook noodles according to package instructions.
3. Finely chop the onion, grate the carrot, and fry until soft. Add minced garlic, Korean carrot seasoning, and mix.
4. Separately, whisk eggs with a pinch of salt and fry 2 thin omelets. Roll them up and slice thinly crosswise.
5. Shred young cabbage, add soy sauce and vinegar, and mix lightly.
6. Slice cucumbers into strips, tomatoes into small pieces, and finely chop all herbs.
7. Arrange noodles, chicken, egg omelet, vegetables, and herbs in small piles in bowls, without mixing.
8. Pour chilled chicken broth over the kuksi and sprinkle with sesame seeds.

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3. Korean Kuksi with Radish and Napa Cabbage

Source: AdobeStock

It turns out hearty, vibrant, and very refreshing. Truly delicious!

Ingredients

You can use wheat, egg, rice, or buckwheat noodles – choose the one you like best.

• 400 g beef;
• 200 g noodles;
• 3 cucumbers;
• 7-8 radishes;
• 50 g Napa cabbage;
• 2 tomatoes;
• 3 chicken eggs;
• 1/2 bunch cilantro;
• 30 g green onions;
• 3 cloves garlic;
• 1.5 L cold boiled water;
• 6-7 tablespoons soy sauce;
• 1 tablespoon sugar;
• 2 teaspoons salt;
• 1 tablespoon vinegar;
• 1/2 teaspoon coriander seeds;
• 1 teaspoon garlic powder;
• 1 teaspoon mixed peppers;
• 1/2 teaspoon hot ground pepper;
• 2 tablespoons vegetable oil.

Step-by-step recipe

1. For the soup dressing, mix water, 5 tablespoons soy sauce, sugar, 1.5 teaspoons salt, and vinegar. Add chopped cilantro, green onions, and lightly crushed coriander. Refrigerate.
2. Thinly slice beef and marinate it in a mixture of 1 tablespoon vegetable oil, remaining soy sauce, and remaining spices. Mix and let marinate for 10-15 minutes.
3. Then fry the beef over high heat, add 2 minced garlic cloves, and cook for another 30 seconds.
4. Cook noodles according to package instructions and rinse under cold water.
5. Thinly slice all vegetables. Mix cucumbers with minced garlic clove, a pinch of salt and sugar, ground pepper, and a drop of oil. Salt the remaining vegetables to taste.
6. Whisk eggs with a pinch of salt and 3 tablespoons of water. Fry 2-3 thin egg crepes, cool, roll them up, and slice into thin strips.
7. Arrange all ingredients in deep bowls and pour the cold, previously prepared dressing over them.

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4. Kuksi Soup with Beef, Daikon, and Bell Pepper

Source: AdobeStock

This type of soup broth is called muri.

Ingredients

If you prefer a more pronounced Asian flavor, you can add a little sesame oil to the dressing.

• 300 g beef;
• 250 g wheat noodles;
• 250 g cucumbers;
• 150 g daikon;
• 150 g white cabbage;
• 1 tomato;
• 1 bell pepper;
• 2 chicken eggs;
• 25 g cilantro;
• 2 cloves garlic;
• 1 L water;
• 4 tablespoons soy sauce;
• 2 tablespoons vinegar;
• 1 teaspoon sugar;
• 1 teaspoon salt;
• 1/2 teaspoon ground coriander;
• ground black pepper and chili;
• sesame seeds;
• vegetable oil for frying.

Step-by-step recipe

1. Thinly slice, salt, and season the beef, fry it over high heat, and set aside.
2. Shred, salt, and stew the cabbage for 10-12 minutes in the same pan.
3. Cook noodles according to instructions and rinse with cold water.
4. Thinly slice cucumbers, daikon, bell pepper, and tomatoes.
5. Mince garlic and cilantro. Mix them with 2 tablespoons soy sauce, vinegar, sugar, remaining salt, and a pinch of ground black pepper.
6. Add this dressing to the cucumbers, daikon, and bell pepper, mix, and refrigerate the vegetables for 15-20 minutes.
7. Whisk eggs with 2 tablespoons of water and a pinch of salt. Prepare 2 thin egg crepes, cool, roll them up, and slice into thin strips.
8. Mix cold water with the remaining soy sauce and, if needed, add a little more vinegar or salt to taste. Refrigerate the muri broth to chill thoroughly.
9. Arrange fried beef, noodles, egg omelet, and all vegetables in bowls. Pour the broth over and sprinkle the soup with cilantro.

5. Korean Kuksi Soup with Pork

Source: AdobeStock

Pork makes kuksi more filling, and rice noodles change the texture.

Ingredients

For this recipe, it's best to use pork tenderloin, loin, or lean ham.

• 400 g pork;
• 150 g rice noodles;
• 2 cucumbers;
• 150 g daikon;
• 100 g Napa cabbage;
• 1 carrot;
• 2 chicken eggs;
• 25 g cilantro;
• 20 g green onions;
• 2 cloves garlic;
• 1.5 L cold boiled water;
• 5 tablespoons soy sauce;
• 2 tablespoons rice vinegar;
• 1 teaspoon sugar;
• 1 teaspoon salt;
• 1 teaspoon sesame seeds;
• 1/2 teaspoon ground coriander;
• 1/2 teaspoon paprika;
• 1 pinch hot pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Slice pork into thin strips, add 1 tablespoon soy sauce, paprika, coriander, and a pinch of hot pepper. Mix and let marinate for 10-15 minutes.
2. Fry pork over high heat for about 4-5 minutes until cooked and set aside.
3. Thinly shred Napa cabbage, and grate cucumbers, daikon, and carrots on a Korean carrot grater or slice into thin strips.
4. Separately, mix water, remaining soy sauce, rice vinegar, sugar, and salt. Add half of the minced green onions and a little cilantro, then refrigerate the resulting broth.
5. Mix cucumbers, daikon, carrots, and cabbage. Add minced garlic, half of the sesame seeds, and 2-3 tablespoons of the broth, mix, and also chill.
6. Whisk eggs with a pinch of salt and 2 tablespoons of water. Fry 2 thin egg crepes, roll them up, and slice into strips.
7. Cook rice noodles according to package instructions and rinse with cold water.
8. Arrange all ingredients in deep bowls and pour the cold broth over them. Sprinkle the kuksi with the remaining herbs and sesame seeds.