Korean Kuksu
Soups • Author's
Description
Store the broth in the refrigerator for no more than one day.
Ingredients
- Egg noodles for wok 0 oz
- Korean-style Carrots 0 oz
- Kimchi Pasta 0 oz
- Skin-On Chicken Breasts 0 oz
- Cucumbers 0 oz
- Red Long Chili Peppers to taste
- Cilantro 0 oz
- Sesame bun 0 oz
- Sesame Oil 0 fl oz
- Water 0 qt
- Bouillon cube 0 oz
- Soy Sauce 0 fl oz
- Coarse Salt 0 oz
- Sugar 0 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Vinegar essence 0 fl oz
- Dill 0 oz
Step-by-Step Guide
Step 1
Prepare the broth. Blend the tomatoes in their own juice using a blender.
Step 2
In a saucepan, combine water, a broth cube, soy sauce, salt, sugar, and tomatoes. Bring to a boil.
Step 3
Simmer over medium heat for 30–40 seconds.
Step 4
Chill. Add vinegar and dill.
Step 5
Cool the pre-cooked egg noodles. Slice the chilled chicken breast into strips. Cut the thin chicken omelet into strips.
Step 6
Place all the ingredients in a cold plate.
Step 7
Pour with cold broth.
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