Kuksi Recipe: Korean-Uzbek Cold Noodle Soup

If you’re searching for the perfect kuksi recipe, you’ve come to the right place.

Chewy noodles, crisp veggies, and a tangy chilled broth — Kuksi is pure refreshment in a bowl. This Korean-Uzbek classic mixes spicy, sour, and sweet so perfectly that once you try it, you’ll crave it every summer.

This isn’t the delicate Japanese somen or a minimalist soba. Kuksi comes from the Korean-Uzbek diaspora and is all about abundance. It borrows the structure of a soup and loads it up with spiced stir-fried beef, garlicky cabbage slaw, vinegared cucumbers, daikon salad, spicy pepper oil, and even a tangle of egg crepe noodles. It’s a dish with layers of stories—about migration, adaptation, and keeping culinary memories alive through heat and cold, spice and comfort.

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I do not even remember when was the the first time I had kuksi. A huge bowl with so many toppings I didn’t know where the soup was. One spoon in, I understood. This is refreshment, flavor, and texture at once. There is no single kuksi recipe, but the one I share here is the one that has become a staple in my summer kitchen.

Kuksi is part of the rich culinary tradition of the Koryo-saram—ethnic Koreans who settled in Central Asia during the 20th century. Their cuisine is a unique blend of Korean techniques and flavors with local Uzbek and Russian influences, shaped by history, migration, and resilience. If you’re curious about other Koryo-saram dishes or regional fusion recipes, check out my posts on Funchosa. Or if you like Korean food definitely try Japchae recipe or Kimchi pancakes!

Love chilled, flavor-packed noodle dishes like this Kuksi? You’ll enjoy my free 5-Day Global Dinner Plan, featuring simple recipes from Thailand, Georgia, India, Vietnam, and Hungary. Download the plan →

You may also cook:

• Funchoza – Korean Glass Noodle Salad
• Tom Yum Soup – Thailand’s Spicy Classic
• Georgian Creamy Chicken – Garlic Yogurt Sauce Style

Craving more chilled noodles or warm broth comfort? These three cover both moods perfectly.

Korean Cold Noodle Soup Kuksi (Kuksi Guksu)

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A bold, refreshing cold noodle soup from Koryo-saram cuisine, kuksi is packed with chilled broth, stir-fried beef, spicy pepper oil, fresh herbs, and an array of vibrant salads. Perfect for hot weather and serious flavor lovers.

Prep Time 2 hours hours

Serving Size 16

Ingredients

For the Soup Base (Kuksi Muri)

• 5 liters cold water
• 2 tbsp soy sauce
• 4 tbsp salt
• 10 –12 tbsp sugar
• 1.5 tbsp 70% vinegar adjust to taste
• 1 tbsp minced garlic
• 2 tomatoes 200 g, grated or blended
• 150 ml cucumber juice
• Chopped fresh herbs: green onions dill

For the Pepper Oil (Zazharka)

• 300 g onion thinly sliced
• 100 ml neutral oil
• 2 tbsp ground red pepper
• 1.5 tbsp minced garlic

For Cabbage Salad (Kapusta-Cha)

• 1200 g cabbage finely shredded
• 1 tbsp salt
• Black pepper to taste
• 1 tsp ground coriander
• 1.5 tbsp sugar
• 1 tsp vinegar 70%
• 2 tbsp chopped herbs
• 3 –4 tbsp pepper oil

For Cucumber Salad (Ogurtsy-Cha)

• 1100 g cucumbers thinly sliced
• 1 tbsp salt
• Black pepper to taste
• 1 tsp ground coriander
• Herbs
• 3 tbsp pepper oil

For Daikon Salad (Muki-Cha)

• 1200 g daikon julienned
• 1 tbsp salt
• 1.5 tbsp sugar
• Black pepper
• 1 tsp coriander
• 1.5 tsp vinegar
• 2 tbsp herbs
• 3 –4 tbsp pepper oil

Stir-Fried Beef

• 900 g beef thinly sliced
• 60 ml oil
• 200 g onion
• 1 tbsp garlic
• Black pepper
• 1 tsp coriander
• 2 tbsp soy sauce
• 1 tbsp oyster sauce or sub salt

Stir-Fried Peppers

• 250 g chili peppers medium heat
• 100 g onion
• 4 –5 tbsp oil
• 300 g tomatoes
• 1 tbsp garlic
• Black pepper
• 1 tsp coriander
• 1 tbsp sugar
• 1 tbsp ground red pepper

Egg Noodles (optional but traditional)

• 6 –7 eggs
• 0.5 tsp salt
• 2 tbsp oil

Instructions

Step 1: Make the Soup Base

• In a large container, combine water, soy sauce, salt, sugar, vinegar, garlic, blended tomatoes, cucumber juice, and herbs.
• Mix well and refrigerate until completely chilled. This is your kuksi broth.

Step 2: Prepare the Pepper Oil

• Heat oil in a pan over medium heat.
• Add sliced onions and fry until golden.
• Add minced garlic and ground red pepper, stir for 15–20 seconds, and take off heat.

Step 3: Make the Cabbage Salad

• Sprinkle shredded cabbage with salt and massage until soft.
• Add pepper, coriander, sugar, vinegar, herbs, and pepper oil. Toss well. Let marinate.

Step 4: Make the Cucumber Salad

• Salt sliced cucumbers and let sit for 10 minutes.
• Drain excess liquid. Add pepper, coriander, herbs, and pepper oil. Mix and chill.

Step 5: Make the Daikon Salad

• Combine julienned daikon with salt, sugar, pepper, coriander, vinegar, herbs, and pepper oil.
• Toss and let marinate in the fridge.

Step 6: Stir-Fry the Beef

• Heat oil in a large skillet or wok.
• Add beef and sear until browned.
• Add onion and cook until soft.
• Stir in garlic, spices, soy sauce, and oyster sauce. Cook until caramelized.

Step 7: Stir-Fry the Peppers

• Heat oil and sauté onions and peppers until soft.
• Add chopped tomatoes, garlic, spices, and sugar. Cook until thick and jammy.

Step 8: Make the Egg Noodles

• Beat eggs with salt.
• Cook thin omelets in an oiled non-stick pan.
• Cool, roll up, and slice into thin strips.

Step 9: Assemble the Kuksi

• Place noodles in chilled bowls.
• Pour cold kuksi broth over the noodles.
• Top with portions of each salad, beef, and pepper mixture.
• Garnish with fresh herbs and extra pepper oil.
• Mix well and enjoy cold.

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