Usuba
Cold Kuksi with Chicken
A refreshing Korean dish with egg noodles, chicken, and vegetables in tomato broth. Served cold with sesame seeds and fresh herbs.
- Total
- 30 min
- Standard serving
- 240.6 g
1
Ingredients
Total 17- Egg Noodles
10 g - Korean-style Carrot
4.17 g - Kimchi Cabbage
5 g≈ 1 tsp - Chicken Breast
5 g - Cucumbers
6.67 g - Ground red pepper
to taste≈ 1/4 tsp - Cilantro
0.33 g≈ 1 tsp - Sesame
0.17 g - Sesame oil
0.33 ml - Water
170 ml≈ 2/3 cup - Bouillon cube
3.33 g≈ 1/3 pcs - Soy sauce
5 ml≈ 1 tsp - Salt
1.33 g≈ 1/4 tsp - Sugar
0.67 g - Tomatoes in their own juice
20 g≈ 4 tsp - Vinegar
5 ml≈ 1 tsp - Dill
1.67 g≈ 1 stalk
Instructions
- 1
Step 1
Blend the tomatoes in their own juice until smooth.
- 2
Step 2
In a saucepan, combine water, bouillon cube, soy sauce, salt, sugar, and pureed tomatoes. Bring to a boil.
- 3
Step 3
Boil over medium heat for 30–40 seconds.
- 4
Step 4
Cool the broth. Add vinegar and dill.
- 5
Step 5
Cool the pre-boiled egg noodles. Cut the cooled chicken breast into thin strips. Cut the thin chicken omelette into thin strips as well.
- 6
Step 6
Arrange noodles, chicken meat, omelet, Korean carrots, kimchi, and cucumbers in a cold bowl.
- 7
Step 7
Pour with cold broth. Sprinkle with sesame seeds, cilantro, and ground red pepper. Drizzle with sesame oil.
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