Cooksey Korean meat
Cooking time60 min
Cold soup-type hash, with different vegetables and noodles. Preparing simply, procurement can wait in the wings in the fridge and this soup is just delicious. Very good in the hot summertime or in hot climates. If you are tired of hash or I want something new - try it !
All the ingredients should be well chilled. I cooked this soup for the first time, the taste seemed unusual, but very pleasant and liked it. Because all the products are familiar, unusual was the combination and the dressing. I had a chance to cook Korean and Chinese food, and was initially surprised by the combination of products, the use of vinegar. But the more I tried, the more I like it, everything is so harmonious. Some of the dishes certainly did not cause delight, they are so specific, but Cooksey conquered once and I definitely will make it to the menu of his family.
To prepare the products. Noodles for Kusi can take any: egg, rice, buckwheat.. I used wheat. The basis vegetable components will always have a cucumber and greens, the rest can be changed by the presence of a lot of options.
Prepare the DRESSING COOKSEY - MURI. The literal translation is "water noodle house". Take cooled boiled water, add the soy sauce, sugar, salt and vinegar, stir well. Will try, if something is missing, adjust the taste that you like. Add finely chopped coriander and onions. Many people like to add coriander seeds, they are pre-fried and crushed. I only greenery. Put in the fridge to infuse.
To prepare the MEAT. To wash, quality dry, cut the film and veins. Then slice on the plate along the fiber, thickness of about 1 cm Plate to cut across the grain into thin wedges, with a width also of about 1 cm Knife should be sharp, as the meat is taken chilled, and cut it finely harder.
Prepare the MARINADE. To chopped meat add soy sauce, black pepper and red hot or a mixture of peppers, dry garlic powder, vegetable oil. Mix well and leave to marinate on the table while we prepare the rest of the products. Garlic can be taken fresh, but when roasting it can burn, so I prefer the dry powder.
Prepare CUCUMBER SALAD. Cucumbers cut into half rings, add salt, sugar, pepper, garlic. Better skip the garlic through the small press. Fill with a spoon of vegetable oil, stir and put into the refrigerator. All products put in the refrigerator closed.
Prepare the other VEGETABLES. From the leaves of the Beijing cabbage take only the tender part of leaves, finely cut into strips. Tomato cut into small cubes, peel the radishes to grate on the Korean grater. All the vegetables spread out in separate cups, a little salt, mix well. Cover and also put it in the refrigerator.
Prepare the EGG PANCAKES. In a Cup break 2 eggs, a little salt and whisk. Add 2 tbsp water and whisk until smooth. Heat skillet over moderately - high heat, add a little oil and pour the egg thinly. Fry like a regular pancake with two sides. Remove and allow to cool in the expanded form. Then roll roll and cut into thin julienne strips like noodles. I got 4 pancakes d 20 cm
Cook the MEAT in a well heated pan. Oil put a little 2 - 3 tbsp, good heat almost to smoke. Then gently throw the meat, stir fry for a few minutes, add some water / to hide the bottom, but not meat /. Saute without covering with a lid until the liquid is evaporated, about 10 minutes. Then on top add finely chopped garlic and a little chili pepper, but it is optional if you like spicy.
Cook NOODLES as usual. Drop into a steep, slightly salted boiling water and cook for about 7 minutes, or another time, on the packaging look. Most importantly, do not digest. Cooked noodles drain in a colander and rinse under cold water. Sprinkle with oil, stir so the noodles don't stick together. If you plan to serve the soup immediately, as well as other products to cover and clean the refrigerator.
Collect SOUP COOKSEY to serve. In a deep plate or bowl at the bottom put the noodles on top in a circle spread the prepared workpiece, then pour the dressing and sprinkle with fresh herbs. Eat this soup in Korea with chopsticks and drink the liquid over the edge / how our ancestors were drinking tea from saucers /. In European countries use the fork and spoon.