KUKSI – THE GENIUS DISHES CONSTRUCTOR
Koreans are one of the first peoples to be deported and forcibly resettled in Central Asia and Kazakhstan.
“Are there any Japanese spies among you?” And then we have the Far East here! – the security officers explained.
It was hard to come up with a bigger insult for Koreans! Indeed, many Koreans found themselves in Russia precisely because they fled from the Japanese invaders, back in the early 20th century. And now – Russia has accepted, people have just settled down, a quarter of a century has passed and that’s all – drop it, leave it, and let’s go to Central Asia.
But in Central Asia, the Koreans did not disappear! Thanks to their sharpness, enormous industriousness and tough patriarchy within society, the Koreans in thirty years have become, perhaps, the richest ethnic group in the region. And they were not engaged in speculation, they did not open workshops, but … agriculture.
Yes, Koreans have gardening in their blood! Therefore, they have a special cuisine – based primarily on the ability to preserve the harvest, on the ability to unmatched reveal the taste of products and combine in one dish everything that has ripened and ripened!
I’m probably not mistaken if I say that Korean Kuksi – cold soup – has already become a part of the cuisine of Uzbekistan, especially the cuisine of large cities where not only Koreans themselves love it and are able to cook it, but also people of all nationalities living in Tashkent, Samarkand, Ferghana and other multinational cities.
And Korean culinary culture has long spilled out beyond the borders of Central Asia – it is difficult to find a Russian city where Korean salads would not be sold! And many fell in love with Korean cuisine, mastered it and now know how to cook, almost worse than Korean aunts.
Here, get acquainted – Katerina – ktaara, Ekaterina Astankova. I have long drawn attention to this reader – one of the most thoughtful, hardworking and interesting writers. For free, that from Minsk, and even according to her creations in the field of Korean cuisine, one would think that she was Korean!
And so I suggested that Katya cook cooks together at my place. In order to cool down the whole process and tell you about how to cook this dish, because I’m sure it will become one of the most popular with you too! Moreover, everything is very simple.
See what you need.
Spices are quite common. I list from left to right, from top to bottom. Black pepper, sweeter red pepper, fermented soya paste “thai”. It is sold in all Chinese stores, and is found in supermarkets. But if not, then keep in mind that this paste is, in fact, the “mother” of soy sauce. That eats soy sauce can and be replaced!
Sesame, red pepper, coriander. Have questions?
Tomatoes, bell peppers, eggplant.
Hot peppers. Not necessarily exactly that! Take those that are. Try and choose not only in terms of severity, but also in taste and aroma.
It is most convenient to cook in a wok, because the preparation of ingredients according to the technique is very similar to cooking in Chinese cuisine. But you can cook in an ordinary pan – no problem!
Kuksi is a cold soup. Okroshka, beetroot soup, gazpacho, chalop, dovga – that’s all from this opera. But something outstanding, if only because even a liquid base, what is called Muri, everyone can cook a little in their own way.
Clear cold water. Can you salt it so that it becomes tasty, stimulating appetite?
So, Katya and I took twice as much salt for 1 liter of 700 ml. But consider the next steps, please!
Sugar – two tablespoons.
Bite. We took rice, but many get by with the usual vinegar essence.
The proportions of salt, sugar, soy sauce and vinegar should be such that this water has a delicious sweet and sour balance and arouses the desire to drink it again and again.
But that is not all! Thinly cut cucumbers lay in the muri …
And thinly chopped tomatoes. And the muri is refrigerated to cool, and so the muri is infused. This is how Ayran happens to insist on apples and basil, just as muri insist on cucumbers and tomatoes. Although who is against the experiments?
The meat is cut into strips, like carrots on pilaf, and the same beef on beef stroganov.
To meat, you need to trim a little onion.
And some garlic.
Salt the meat and mix – then there will be no time.
In two tablespoons of vegetable oil, put half a tablespoon of soybean paste and let it fry.
Put meat and fry at high temperature, stirring frequently, quickly.
Season the meat with coriander, or you want it with black pepper.
Add a little onion.
And at the very end, add a little garlic.
Frying meat should occur in three to four minutes, but it is necessary to fry the meat in parts.
The most ordinary white cabbage, cut into strips.