#30 in Uzbekistan
Kuksu: Basic Information
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Kuksu: Origin and Region
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Kuksu: Ingredients and Preparation
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Kuksu: A Deep Dive
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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.
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 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 (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
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
Cons
Make up your mind yet? Then, you shouldn’t miss a few common concerns related to kuksu to broaden your understanding.
Adam Sam
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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.