Kuksi (Kuksu)

[Kuksi - muri:]

Kuksi (Kuksu)

Category: First meal

Kitchen: korean

Ingredients
Kuksi - muri:
Cold drinking water	2.5 l.
Salt	35-40 gr.
Vinegar 35% (essence in half)	15-20 ml.
Sugar	130 gr.
Classic soy sauce	30 ml.
Fresh cucumber	1-2 pcs.
Fresh tomato	1-2 pcs.
Fresh herbs (dill, parsley)	0.5 bundles
Cooksey - chumi:
1) Beef	500gr.
Fresh cabbage	500gr.
Onion	1 large
Ground coriander	0.5 tsp
Fresh garlic	3-4 teeth
2) Fresh cucumbers	500gr.
Salt	1 tsp w / slide
Sugar	pinch
Vinegar	Little
Red. ground hot pepper.	0.5 tsp
Red. ground sweet pepper	0.5 tsp
Rast. oil	3 tbsp. spoons
Soy sauce	1 tsp
Ground coriander	pinch
Garlic	2 teeth
Thin noodles Capellini	1-2 packs

Cooking method

• Hey everyone!
• Finally, with the light hand of the girls from our site, I took up Cooksey!
• To begin with, I want to say this: if this is your first time cooking Cooksey, then take salt and vinegar at the minimum value. As a last resort, you can always add to your portion, what will not be enough. And yet, having tasted muri, it may seem to you that it is too "thermonuclear", do not try to dilute with water. It should be so. The fact is that, no matter how salty water you cook the noodles, after washing it will still be freshish. This will be compensated by the "thermonuclear" muri already in the plate.
• And cucumbers with tomatoes and herbs, once in the muri, will take on some of the "salinity".
• In general, the taste of muri is very easy to balance according to your preferences. If it feels sweet, add salt or soy sauce. If salty - add sugar. And everything will work out!
• And I also want to add that despite the apparent complexity, cooking kuksi is quite simple. Your business is only: 1) Dissolve all the ingredients for muri in water. 2) Stew the meat with cabbage. 3) Make a cucumber salad. ALL!!! Below are just the details.
• So, let's begin!
• Kuksi - muri:
• We take a liter and a half more saucepan than the indicated water. Mix all dry and liquid ingredients until completely dissolved.
• 
• Cut the cucumber and tomato into thin strips (I chopped on a 3.5 mm Berner), finely chop the greens and send them to the muri together with the cucumber and tomato. Put the pan in the refrigerator.
• 
• Cooksey - Chumi 1.
• Cut the meat into strips 5-7mm thick. Pour a little rast into a deep frying pan. butter and put the meat.
• 
• We simmer under the lid in our own juice for about 30 minutes.
• Meanwhile, thinly chop the cabbage (on the same Berner), add 1 tbsp. a spoonful of salt and, lightly rubbing, mix thoroughly so that it gives juice as soon as possible. We put it aside for now.
• 
• Shred the onion. Open the lid of the pan and evaporate, if necessary, the remaining moisture from the meat. As soon as it begins to brown, add the onion and lightly fry. You don't need to fry too much, we only need a light fried aroma. Pour water into a bowl of cabbage and, after rinsing slightly, squeeze the cabbage (without fanaticism) and add to the pan. Simmer with the lid closed for 10 minutes, stirring occasionally. The cabbage should be soft but slightly crispy. Then add coriander, salt, if necessary, mix and remove from heat. Let stand for a couple of minutes and add the crushed garlic. Stir and cool.
• 
• Cooksey - Chumi 2.
• Cut the cucumbers in half lengthwise (if they are plump) and chop thinly. I had small cucumbers, so I left them round. Add salt, stir and set aside. Cucumbers will juice very quickly.
• 
• Now we need to brew the pepper. In a small bowl, mix two types of red pepper.
• 
• In a ladle we warm up the rast. oil and check its temperature by scooping up a few drops with a teaspoon and dripping on pepper.As soon as the pepper starts to sizzle from a drop of oil, immediately remove the oil from the heat and pour it into the pepper. We mix. The main thing here is not to overheat the oil, so that it does not smoke. Otherwise, we will simply burn our pepper and it will lose its taste and aroma.
• 
• It is generally accepted that, after salting, the juice needs to be drained from the cucumbers, but I do not do this, because, in addition to cucumbers, it will then go to the portion for those who like it sharper. Add all the remaining ingredients and pepper in oil to the cucumbers. Stir well and put in the refrigerator.
• 
• We just have to boil the noodles as indicated on the package. Then rinse it in cold water, put it in a colander and return to the pan. I usually add some rust. butter and stir so that the noodles do not stick together.
• We collect kuksi!
• Put the noodles in a very deep plate or bowl and pour in the muri:
• 
• Then add 1-2 tbsp. spoons of each chumi, sprinkle with lightly toasted sesame seeds and serve.
• 
• 
• There is another option. It has now become fashionable to add omelet noodles to kuksi. Fry a thin omelet on both sides, cool and cut into thin noodles. We decorate our dish:
• 
• Bon Appetit!

Note

You can exclude meat and omelet from kuksi, and you get a lean, tasty dish. But then you don't need to sprinkle the cabbage with salt and not rinse it, but immediately fry it along with the onion. It will be delicious.

To be honest, all this scribbling took me longer than the actual cooking.
Moreover, the most burdensome thing in cooking is cutting the meat. The rest is done quickly.

Lenchik recipe is cool, I love kuksi very much - but it takes a long time to cook. We need to gather courage and do, I take it to bookmarks!
🔗

Yes, you know, Karinchik, someone would cut the meat for me, and I'll do the rest in six seconds. In fact, there is not much work there, especially if you are not doing it for the first time.
Come on, pull yourself together and get ready soon!

Yes, you know, Karinchik, someone would cut the meat for me, and I'll do the rest in six seconds. Actually, there is not so much work there, especially if you are not doing it for the first time.
Come on, pull yourself together and get ready soon!

Oh, on the contrary, I like to cut meat!

Just a masterpiece! And it's very clear. I have known about kuksi for a long time, I am going to cook for a long time. There are different recipes, but here everything is intelligible, but it’s delicious ... It remains only to decide to cook.

Lena, what a clever girl! What a master class I gave, how many pictures!

To be honest, all this scribbling took me longer than the actual cooking.

For this one scribble, you are a big plus, and for the dish itself - a special thank you

[Elena Tim]

Elena Tim, looks very appetizing! Thanks for MK!

Lenochka, thanks. I love Cooksey, but I also respect the hot one. In Korea, I ate very much and we have a Korean cafe next to our house, Koreans are not bad at cooking.

Oh, and nothing else! What is she sculpting at night? And in connection with what such impulses of inspiration? I adore and admire!

Oh, and nothing else! What is she sculpting at night? And in connection with what such impulses of inspiration? I adore and admire!

They made her ... so not intrusive ...
But what beauty and deliciousness you got

[Lenka]

LenkaThank you, you respected me! We are in awe
Worker-bee of the night, thank you very much!

And I have no berner

And in connection with what such impulses of inspiration?

Aha, inspiration, wait! Yesterday the girls just took me by the scruff of the neck and threw me into the kitchen!
But nothing boded ... I just asked Mannochka in homemade noodles what is pichi?
Don't you pick up the connection either? So I still do not understand how, after a completely innocent, in general, question, I ended up in the kitchen all in Kuksy! Wonders!

I love Cooksey, but I also respect the hot one

Tanyul, what's the difference? I understand that hot is made in broth, right? Do you cook it yourself or do you stroll around cafes?
I myself have never done it. I associate Cooksey exclusively with summer. When it's 45-50C in Tashkent, you can't think of anything except about a cold kuksyushnik.
Our Koreans also did hot, but somehow it never occurred to me to either try it or cook it myself.
Let's inject, you need to do the FAQ there!

[Lenuska]

Lenuska, our inspirer What a delicious kuksi And some words, muri, chumi Straight even to the kitchen, run to you with a spoon

[+ Gala +]

+ Gala +
Galyun, Duc a hundred years ago, when I just started cooking kuksi, there was no smell of any Burners either. Everything was chopped by hand. And somehow they didn't even think about the fact that it was confusing. It's just that the result is so tasty that no work is a pity. Galk, well, you live in Moscow, and not in a remote village. Go and buy that same Berner. I have been using it for 18 years now and have no idea how I would manage without it. It is not necessary to take an expensive one. Take the most standard one, it already has everything, and is inexpensive. Damn, sales are cheaper than your Spiromat!

Run straight to the kitchen with a spoon

Lar, so what's the matter? Come on blow up to me! I have those Kuksay ...! Here I gave a recipe for 2.5 liters of water for muri, and I have a recipe for five! Yesterday I was banished by counting in grams what I have indicated in the ladles: half of that, 1/5 of the ladle of the other ...
I hope I was not mistaken in the calculations.

Tanyul, what's the difference? I understand that hot is made in broth, right? Do you cook it yourself or do you stroll around cafes?
I myself have never done it. I associate Cooksey exclusively with summer. When it's 45-50C in Tashkent, you can't think of anything except about a cold kuksyushnik.
Our Koreans also did hot, but somehow it never occurred to me to either try it or cook it myself.
Let's inject, you need to do the FAQ there!

Hot is made on beef broth (well, at least I read it and was told), and I myself (again, the Koreans said) dry cook on kelp, with the addition of kimchi and eggplant.
I use noodles from infusions

[Lenus]

on kelp dry cook, with the addition of kimchi and eggplant.
I use noodles from infusions

Lenus, just don't hit it with a slipper, otherwise how will I come crippled with a spoon? Better just throw it into the thorny bush I'll just ask Tanyulya
Tanyulya How about kelp? I bought it for weight loss And the process has stalled, well, I'm not losing weight.Do not throw it away, maybe something tasty (edible) pile, but if I also lose weight

Lenus, just don't hit with a slipper

I will not hit. Well, I'm most interested in how Tanyulya manages kelp. And then somehow veiled she said and ran away. I personally did not understand anything.
Tanyulya, give me the details!

I bought dry sea cabbage on the market, from Koreans, neither those nori sheets that are for sushi, but like dried grass, that same dry cabbage, soak in cool water for 30 minutes, we sold it in arbitrary sheets, it also happens frozen, frozen no need to soak. Soaked, drain the water, cut the cabbage as you like, it seems to me better into strips, cook for 15-20 minutes, then pour in soy sauce, vinegar, salt, sugar (but I put a little bit of everything, balance pure vinegar) and then follow the plan as Lena wrote ...
By the way, they say the broth is healthy from seaweed.
I even add seaweed to my cabbage soup, although I add ready-made salad dressing, tastefully.
Previously, my aunt from Sakhalin used to carry dried cabbage and ferns to us, now, alas and ah ...

Tanyul, thanks! I even felt the taste. I will definitely try to do the same. But only I will add meat to my liking. Mine will never eat without meat. Only a little remains - to get dried cabbage!

Tanyul, thanks! I even felt the taste. I will definitely try to do the same. But only I will add meat to my liking. Mine will never eat without meat.There is only a little left - to get dried cabbage!

I could have tried the same with meat ... she can't uuu
And I wanted something with these kuksy okroshka, I just can't uuuu .... on kvass.
And we have snow falling, just right there is a hot soup.

And I wanted something with these kuksy okroshka, I just can't uuuu .... on kvass.

Interesting logic in our women, after all. We look at the kuksi and start dreaming about okroshka. I also thought about okroshka yesterday!
Where is the connection ...?

[Lenkaaaa]

Oh, Lenkaaaa, the current got to you right now. What a beauty aaa ... I have more and more, pzhalysta (but the current without meat, if possible) I'm ready and hungry

Oh, how vnusnooo!

I have more and more, pzhalysta (but the current without meat, if possible) I am ready and hungry

Mannochka, for God's sake! Let's go! I will fry those cabbage specially with spices. And there will be those holidays!

Oh, how vnusnooo!

Tanya, and you drive up for the company! Enough for everyone! But not enough - I’ll play one more batch!

How is this cabbage? Nooo, I don't need cabbage me kuksu

Here zhezh, eh! Well so and I'm talking about kuksyu! Toka in the meat version is fried meat with cabbage, and in the lean version - only cabbage with onions will be grilled. And everything else is CUTE!

AAAAAAAAA! Well tada I am a consonant Where is my big the spoon fork?

Is that okay? Here you go!

Or is this better?

No, well, I'm not a nastoka galod

Well, in short, you roll up, and we will pick up the fork in the course of the play (under the width of the mouth)

Oh, really, I wanted to eat. I'm going to cook dinner. I Pachapala

Lenuska! What is this ?! I sent my husband to the market today, I say, buy tomatoes, cucumbers. Like, I don't know why yet, but it is necessary! And that's how it is! Lenuska Kuxi calls to cook. There is cabbage, there is water, there are greens, tomatoes, cucumbers ... I will do it without meat. And what should be the noodles? Home will go? Or do you need to buy a preshirak? (I represent my husband's eyes when I say that I need a little pot)

And yesterday I bought Borkovsky's electric rods. Fry in it?

Here, in Tashkent, on Kuilyuk, real kuksi was made from dog meat ...

[kubanochka]

kubanochka
Lenusechka, I'm sorry, please, when you wrote your comments, I was insolently asleep, I just got up. Good morning!
You've probably done it already, right? Well, just in case, I will still answer. There are no special noodles here, especially noodles. But, unless you love her, then buy. I use ordinary cappellini (in translation "hair"), it is very, very thin spaghetti. They are most suitable. I originally included them in the ingredients, completely forgetting that what is written in quotes disappears. So I have only "Noodles" left. But I've already fixed it. These are the macaroons:

The main thing is to make sure that "Capellini" is written and you won't be mistaken.
As for frying in a wok, I fry in it myself, I just always do a lot of chumi and it's more convenient in it. And so there is no difference, we do not need a strong and quick frying, as in Chinese dishes. The only thing, since you do without meat, take twice as much cabbage and, by the way, it would be nice to fry it harder. But you probably already know that yourself.

Thanks for the recipe.
I ate the option with seaweed in the restaurant, and another one with mushrooms.
Is this a gag or a completely Korean dish?

And how do you marinate these ingredients? Like vegetables or pepper?

Is this a gag or a completely Korean dish?

Len, you can't even imagine all the variety of Korean dishes. Moreover, much depends on the region of residence. By the sea - there will be one cuisine, in Central Asia - another, even in two Koreas, and then they cook in different ways.

And how do you marinate these ingredients? Like vegetables or pepper?

And here I finally did not understand. What are you going to pickle there?
If you mean cucumbers, then, in fact, they do not require special pickling. She sliced ​​them thinly, salted, mixed and, while you are brewing pepper and peeling the garlic, they stand - they give juice.Then I added all the other ingredients to them and you're done! And you just put it in the refrigerator to cool down, the dish is cold, summer, and the cucumbers, after mixing with hot pepper, turn out a little lukewarm. That's all!

Here, in Tashkent, on Kuilyuk, real kuksi was made from dog meat ...

Baaa! What people! Pakat, are you really from Kuylyuk? I also!!! It’s true they say that the world is small. Repin's painting: "Two Koreans Met at the Bread Maker"! But you, apparently, have not lived THERE for a very long time, therefore you have forgotten. From dog meat - this is "kadYa". For kuksi, dog meat is too fat and it takes a very long time to cook, it is as tough as gum. And on kuksi there is beef, or, in extreme cases, lean pork. Anyway, kadya is a completely different dish, not at all like kuksi.

Look at the avatar, do I look like a Korean?
He left 24 years ago, lived near the palace of textile workers, visited Kuylyuk occasionally, and did not know such subtleties ...

Look at the avatar, do I look like a Korean?

Well Duc and I'm not Korean. I just thought you were from Kuylyuk. I myself have not lived in Tashkent for 20 years, but since Kuylyuk is my patrimony, I simply cannot forget anything. Well I grew up with this.

[Lenochka]

Lenochka, very grateful for your introduction to Korean cuisine! The dish is simply delicious! I especially liked the omelette on top - so elegant! Well done !!!

Thank you, Sashul! Try it, it's delicious! And a lot of work is just an apparent appearance!

Beautiful, tempting, tasty. And when your vegetables have already grown! We must try it.

Thank you, Simochka! Why wait there? Vegetables are not to say that many different ones are needed. But this is me, simple! If you love yours, then, of course, it is better to wait.
In general, we had to get good taste in chumi 2, buy cucumbers at 200 re. But this is not necessary at all, believe me.

After dinner together, what kind of YOU can be
Lena, yes, I'm starting to eat fresh vegetables from the greenhouse, but this year the seedlings are weak due to a lack of light. The weather is still. From fur coats to underpants shorts, and then back.

Oh, how complicated everything is ... I didn’t pass it, Lenka would better come to you for such a dish.