This is my ultimate cold summer bowl, fully inspired by Korean kuksu—a dish I first fell in love with for its chaos-in-a-good-way layering and perfect fridge-cold balance.
Mine goes like this: chewy buckwheat soba noodles, sesame-marinated beef, crunchy cucumbers, shredded egg crepes, and—the best part—a generous scoop of fermented cabbage that wakes your whole palate up.
Everything gets topped with a thick, tangy, punchy sauce made from blended tomatoes, soy sauce, vinegar, sugar, and salt. It’s chilled, it’s vibrant, and it tastes like someone bottled the feeling of standing in front of the fridge in July and turned it into a meal.
Serve everything extra cold. Summer is divine.
Ingredients:
For the bowl:
- 150g buckwheat soba noodles
- 200g beef (thinly sliced; flank or sirloin works great)
- 1 cucumber, julienned
- 2 eggs
- 1/2 cup fermented cabbage (kimchi or plain sauerkraut)
- Neutral oil for cooking
For the beef marinade:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar (or lemon juice)
- 1 tsp grated garlic
- A pinch of black pepper
For the sauce:
- 1 ripe tomato
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sugar
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp sesame oil (optional)
- Chili flakes or fresh chili to taste
Instructions:
1. Marinate and cook the beef:
- Combine all marinade ingredients in a bowl.
- Add the beef and let sit for at least 20–30 minutes.
- Stir-fry quickly over high heat until fully cooked. Let cool completely.
2. Make the egg crêpes:
- Beat the eggs with a pinch of salt.
- Cook in a non-stick skillet as a thin omelet.
- Let cool, roll up, and slice into thin strips.
3. Cook and chill the noodles:
- Boil the soba according to package instructions.
- Rinse very well under cold water (bonus points if you chill them in ice water).
- Drain thoroughly.
4. Make the sauce:
- Blend the tomato, soy sauce, vinegar, sugar, salt, sesame oil, and chili.
- Adjust flavor to taste—it should be tangy, slightly sweet, and refreshing.
- Chill in the fridge for 10–15 minutes.
5. Assemble the bowl:
- In two deep bowls, add the cold soba noodles.
- Arrange beef, cucumber, egg strips, and fermented cabbage on top.
- Pour the cold tomato-based sauce over everything.
- Optional: sprinkle with toasted sesame seeds or add a few ice cubes for a real summer chill.
Serving tip:
Serve it extra cold, straight from the fridge. This is the edible equivalent of standing in front of an open fridge on a hot July afternoon.
