Cooksey

This cold Korean noodle soup, vegetable salads, scrambled eggs, fried beef and sweet and sour broth will seem strange to some. But one has only to try, as the dish immediately conquers with a riot of bright aromas, tastes and textures and becomes a favorite summer treat.

Ingredients

• Fillet of beef 800 g
• Soy sauce 6 tbsp. spoons
• Sugar 2-3 st. spoons
• White cabbage 700 g
• Onion 2 pieces
• Garlic 5-6 teeth
• Salt taste
• Cucumbers 800 g
• Vegetable oil 9 tbsp. spoons
• Ground red pepper 1 tsp
• Ground coriander 2 tsp
• Eggs 5 items
• Tomatoes 3-4 pieces
• Water 1 l
• Vinegar essence 1 tsp
• Spaghetti 500 g
• Cilantro 1 bundle
• Can add :
• Ice taste

Directions

1. Cut the beef into thin strips, season with 1 tablespoon of soy sauce and 1 teaspoon of sugar, stir and refrigerate for 30–40 minutes.
2. Chop the cabbage thinly. Peel the onion and cut into thin half rings. Peel the garlic and pass through a press.
3. Sprinkle the cabbage with a pinch of salt, remember with your hands and leave for 15–20 minutes to let the juice flow.
4. Cut the cucumbers into thin half rings, salt to taste, stir and leave for 5-10 minutes.
5. Squeeze the cucumbers lightly from the juice and transfer to a clean bowl. Heat 3 tablespoons of vegetable oil well in a skillet.
6. Remove the pan from the heat and immediately add ground red pepper, 1 teaspoon coriander and 3 cloves of minced garlic to the oil.
7. Pour cucumbers with hot oil with spices, add 1 tablespoon of soy sauce and 2 teaspoons of sugar, mix well.
8. Beat eggs with a fork, 1 tablespoon of oil and a pinch of salt. Fry thin pancakes from egg mass in a preheated pan.
9. Cool the finished pancakes, roll into a roll and cut into thin strips.
10. Cut half the tomatoes into small cubes. Squeeze the cabbage from the juice.
11. In a large skillet, heat 3 tablespoons of vegetable oil and fry half the onion in it until soft, 2-3 minutes.
12. Add tomatoes to the onion, simmer vegetables for another 2-3 minutes. Pour cabbage into the pan, add 1 teaspoon of salt and sugar.
13. Stir the cabbage well and fry for 2-3 minutes over high heat, then transfer to a bowl and cool.
14. Heat 2 tablespoons of oil in a frying pan, add the remaining garlic to it, fry for 30 seconds.
15. Add beef to the pan, fry the meat over high heat for 3-4 minutes.
16. Add the remaining onion, coriander, 1 tablespoon of soy sauce and salt to taste to the meat, stir, reduce heat and simmer the beef until tender, 5-6 minutes.
17. Grate the remaining tomatoes on a fine grater, add 1 teaspoon of salt, 1 tablespoon of sugar, 3 tablespoons of soy sauce and 1 teaspoon of vinegar essence.
18. Stir the tomato mixture thoroughly and pour cold water into it. Put the broth in the refrigerator.
19. The broth should have a bright and refreshing sweet-sour-salty taste. Add more salt, sugar, or vinegar to the water if it doesn't seem saturated enough.
20. Boil the spaghetti in boiling salted water until tender, discard in a colander and rinse with cold water.
21. Any thin wheat noodles are suitable for kuksi.
22. twenty.
23. Place the chilled spaghetti in deep bowls, top with some cucumbers, cabbage, egg pancakes and beef.
24. Pour cold broth over the salad and meat noodles. Sprinkle the kuksi with chopped cilantro, add ice if desired.