Kuksu

Kuksu is a cold noodle of Korean popularized in Uzbekistan thanks to the Korean people.

Lastest Updated January 6, 2024
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Fact: Thanks to the cold nature of kuksu, it is a favorite during the summer.

Flag of Uzbekistan#30 in Uzbekistan

Basic Information

Kuksu: Basic Information

Pronunciation

/kook-soo/

Alternative Name(s)

Kuksi

Dish Type

Noodle soups

Course

Main course

Mealtime

Breakfast, lunch, dinner

Popular Variations

Origin and Region

Kuksu: Origin and Region

Origin

Korea, Uzbekistan

Continent’s Region

East Asia, Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Ingredients and Preparation

Kuksu: Ingredients and Preparation

Main Ingredients

Korean noodles, meat (beef)

Main Cooking Method

Boiling

Preparation Process

Noodles are boiled and rinsed in cold water before being served cold, often with meat and spices
A Deep Dive

Kuksu: A Deep Dive

Cultural Significance

Popular among Koreans in Uzbekistan

Taste

Savory

Texture

Smooth

Aroma

Fragrant

Color

Pale broth

Serving Style

In a bowl

Serving Temperature

Cold

Accompaniment

No accompaniments

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

Unspecified

Popularity

Uzbekistan, Korea, Russia

Popular Similar Dishes

Makguksu

Popular Dining Area

Uzbek-Korean restaurants

Kuksu (also known as kuksi) is a popular cold Korean noodle dish widely eaten by Korean people in Uzbekistan. Usually, the noodles (often known as guksu in Korean) are cooked through before they’re chilled in cold water for serving with broth, beef, and basic vegetables.

Kuksu Overview

Interestingly, kuksu also made its way to America, residing as a part of the Cafe Lily’s menu, an Uz-Korean restaurant.

To get to know more about kuksu, don’t miss the chance to find out about the varieties of kuksu, benefits and drawbacks of eating this noodle dish along with the common inquiries and similar specialties to this Korean-Uzbek noodle creation.

Key Points

  • Kuksu is a Korean cold noodle dish popularized in Uzbekistan.
  • The noodle is served with spicy broth and beef.

Kuksu Images

What Are the Types of Kuksu?

As a dish deriving from Korean cuisine, the noodle specialty has a few versions that are inspired by it, like acorn noodle soup and gogi-guksu:

Acorn Noodle Soup

Acorn noodle soup (Dotoriguksu)

It’s a traditional Korean noodle soup made from noodles crafted with acorn flour or starch, salt, and a combination of grain-based flour, typically buckwheat or wheat.

Gogi Guksu

Gogi-guksu

This soup is a traditional dish from Jeju Province, South Korea, prepared with pork and noodles and is garnished before serving. The dish emerged from Jeju’s culture of consuming wheat and barley due to the island’s poor soil conditions and the tradition of gifting pork during celebratory occasions.

After discovering the varieties of dishes like kuksu, make sure to learn more about the dish by looking into its good and bad sides when consumed.

Pros And Cons of Eating Kuksu

To know more about kuksu, here are the features that you need to weigh up before consuming this cold noodle specialty.

Pros

  • Refreshing: As it’s often served cold, it’s a refreshing meal, especially during warmer months.
  • Quick to Prepare: Noodle dishes like kuksu are prepared relatively quickly, making them a good option for busy days.
  • Digestibility: Noodles, especially when well-cooked, are generally easy to digest for many people.

Cons

  • Not Always Filling: Depending on the ingredients and portion size, some find noodle dishes less satiating compared to meals with higher protein or fiber content.
  • Sodium Levels: Like many noodle dishes, kuksu is high in sodium, especially if prepared with commercial broths or sauces.

Make up your mind yet? Then, you shouldn’t miss a few common concerns related to kuksu to broaden your understanding.

Kuksu FAQs

Yes, both the broth and beef of kuksu packed a kick of heat, making the dish spicy.

Yes, by using gluten-free noodles and ensuring all other ingredients and sauces are gluten-free, it’s possible to prepare a gluten-free version of kuksu.

Adam Sam

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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