Winter Kuksu.

This soup is an ideal way to transform made-ahead bone broth or leftover drippings from a roast into a fast, nourishing meal. Though the recipe hails from the Central Asia Caucasus region, it has a clear Korean influence. It is ideal topped with thinly sliced fresh or fermented veggies. Kimchi and quick-pickled cucumbers are indicated here. I suggest fermented carrots, ginger or beets as well (if you have them!)

For the Pickled Cucumber

2 small Korean cucumbers or 1/2 English cucumber

1 tablespoon sugar

1 teaspoon sea salt

For the Beef

10 1/2 ounces beef sirloin or tenderloin

2 teaspoons Korean chili powder

1 teaspoon sesame oil

For the Broth

4 cups hot beef stock

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons sugar

1/2 teaspoon sea salt

small bunch of fresh dill fronds (may substitute with dried)

To Serve

4 cups egg noodles

1 tablespoon sesame oil

1/2 cup kimchi

1 tablespoon sesame seeds toasted

For the pickled cucumber, shave cucumbers into ribbons using a mandolin or sharp knife. Toss with salt and sugar. Leave 10 minutes, then rinse off and pat dry.

For beef, rub with chili powder and sesame oil. Fry and let rest.

For broth, heat stock and add ingredients.

Cook noodles separately according to package. Drain and toss with oil.

To serve, arrange a nest of noodles on the bottom of individual soup bowls. Ladle broth over top. Arrange beef, cucumbers and kimchi on top.

Enjoy.

Photo and recipe credit:

Caroline Eden and Eleanor Ford, Samarakand: Recipes and Stories from Central Asia and the Caucasus. (Toronto: Kyle Books, 2016), 64-65.