description Mie Kocok Overview
Mie Kocok is a traditional beef noodle soup originating from Bandung in West Java, Indonesia. The dish utilizes yellow wheat noodles that are shaken, or "kocok," in a specialized strainer to loosen them before being submerged in a rich, gelatinous beef bone broth. It is typically served with sliced beef, braised beef tendon, cow skin, and bean sprouts. To enhance the flavor profile, the soup is garnished with fried shallots and fresh scallions, and is accompanied by condiments such as lime, sambal, and sweet soy sauce.
insights Ranking position
Mie Kocok ranks #118 of 156 in the Noodle Dish ranking, behind Oroshi Soba, ahead of Pancit Malabon.
help Mie Kocok FAQ
Why is the Bandung dish called Mie Kocok?
Kocok means to shake in Indonesian and refers to the cook shaking the noodles in a handled strainer. This loosens and heats the yellow wheat noodles before they are placed in the bowl.
What gives Mie Kocok broth its rich texture?
The broth is traditionally made with beef bones and often includes pieces of beef tendon or kikil. Their collagen gives the soup the gelatinous body for which Bandung-style Mie Kocok is known.
What is normally served on top of Mie Kocok?
Typical bowls include bean sprouts, sliced beef or tendon, celery or scallions, and fried shallots. Sambal and lime are often supplied so diners can adjust the heat and acidity.
How is Mie Kocok different from Indonesian bakso noodles?
Mie Kocok centers on shaken yellow noodles, bean sprouts, and a collagen-rich beef broth associated with Bandung. Bakso noodle soup is defined more by its meatballs and appears in many regional forms across Indonesia.
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