Cold noodle dish in korean style
It’s summer and heat outside, and you want some cold, but at the same time hearty dish. I already gave the recipe for Russian cold soup called Okroshka in this article. Now I want to present you a recipe based on the recipes of Korean cuisine. As usual with my cooking options.
By the way, this dish can be served hot, or you can simply put all the ingredients on a plate and lightly sprinkle with broth. In general, as you like. Let’s start
Ingredients (for 6 servings)
- Chicken breast – 700 g
- Noodles (wheat) – 350 g
- Water – 1.5 l
- Tomatoes – 1 pc (230 g)
- Cucumbers – 2 pcs (380 g)
- Garlic – 5 cloves
- Soy sauce – 5 tablespoons
- Red ground pepper – 1 tsp
- Vinegar 9% – 5 tsp
- Salt – 2.5 tsp (17 g)
- Sugar – 2.5 tbsp. (50 g)
- Eggs – 4 pcs (60-65 g each)
- Sunflower oil – 3 tbsp.
Let’s start cooking
1.First, let’s take a look at the chicken breast. We will remove the excess – films, fat. And cut into small strips. It can also be in pieces, the main thing is that it is not thicker than 1 cm, and then it is convenient to eat.
2.Place the chopped chicken in a container, pour in a tablespoon of soy sauce and a tablespoon of sunflower oil, mix, cover with a film and let it stand warm for about 30 minutes, while we will deal with other ingredients.
3.Cut the cucumbers into strips, put them in another container, add a pinch of salt, mix and also leave warm.
4.It’s time to start the broth. In fact, this is the most important thing in this dish. And kuksi is valued more on it than on other ingredients. My version of the broth (in the original it is called “kuksi-muri”, which means noodle water) was liked by the visitors of the restaurant where I served this dish, I hope you will like it too. Pour cold boiled water (1.5 l) into the pan, add sugar (2.5 tbsp), salt (2.5 tsp), 5 teaspoons of vinegar, soy sauce (4 tbsp), set saucepan over low heat and heat slightly, stirring occasionally. Do not bring to a boil. Once the salt and sugar have dissolved, remove the pan from the heat. Let cool to room temperature.
5.Crush 3 cloves of garlic and add to the broth
6.Cut the tomato into cubes and also add to the broth
7.The broth is ready. Someone prefers to cool it in the refrigerator, I am not a supporter of too cold broth, room temperature is enough.
8.Drain the excess liquid from the cucumbers, and let them stand further.
9.Heat the pan, add 2 tablespoons of sunflower oil and put the chicken breast here. Fry for no more than 2-3 minutes and add here 1 teaspoon of red ground pepper and 2 cloves of finely chopped garlic. Cook for a couple more minutes and turn off. Put the breast in a separate container, and pour the cucumbers with the resulting sauce in the pan.
10.Make 2 omelettes (two eggs each). Put them on a plate and let them cool. Once cool, cut them into small strips. (I usually roll it into a tube and then cut it, it’s convenient)
11.Well, the noodles remained. Someone makes it at the very beginning, but this is not important – thin noodles cool down instantly. We cook the noodles as stated on the package (mine is cooked for 3-4 minutes).
12.Here are all the ingredients we have prepared. It remains only to connect them.
13.You can serve all the ingredients on one large dish, and everyone takes what they want and pours as much broth as they like. Some people eat it like a paste – putting all the ingredients on a flat plate and lightly pouring the broth.
14.Order of serving. We put the noodles in a cup, put the chicken on top, next to the tomatoes, omelette strips and cucumbers. Pour in broth, quantity as desired.
Enjoy your meal!
Cook with pleasure!
Cold noodle dish in korean style realy nice