Makguksu (raw fish)

Prep time: 15 min

Cook time: 1 hour, 30 min


Ingredients:

  • 8oz buckwheat noodles (or somyeon)

  • sliced raw fish (SPECIFICALLY labeled for sashimi or sushi AKA raw consumption. If not labeled that way, then AVOID using) or 1/2 lb beef brisket or chicken (if using vegan/ veg omit, but add shiitake mushrooms or your favorite protein alternative towards the end)

For the broth:

  • 2 cups chicken or vegetable stock

  • 4 cups water

  • 1 small piece kombu

  • 2 cloves garlic, minced

  • 3-4 thin slices fresh ginger

  • 2 green onions, chopped

  • 3 tbsp rice wine vinegar, divided (or apple cider or white vinegar)

  • 2 tsp soy sauce

  • 1/2 cup liquid from dongchimi kimchi (only if available. If not, don't worry)

  • 2 tsp salt, to taste

  • 2-3 tsp sugar

For topping sauce (on the side):

  • 2 tbsp gochugaru

  • 1 tbsp onion, chopped

  • 1 tbsp pear, chopped (like bosc pear (optional))

  • 1 tbsp radish, chopped (optional)

  • 3 tbsp sugar

  • 2 tbsp soy sauce

  • 2 tbsp white vinegar

  • 3 tbsp sesame sauce

  • 2 tsp salt

  • dash of pepper

To top:

  • cucumbers, sliced into matchsticks

  • lettuce, chopped

  • boiled eggs (optional)

  • 1 tbsp sugar

  • 1 tbsp vinegar

  • 2 tsp dijon or yellow mustard

  • 1 tbsp parilla or sesame oil (optional)

  • as much "topping sauce" as desired


Directions:

  1. Fill a big stockpot with the cold water. Add the chicken stock, kelp, garlic, ginger, 1.5 tbsp vinegar, and soy sauce. (NOTE: if using beef or chicken instead of "raw fish", add it during this step)

  2. Cool the stock to room temperature (remove any meat if using at this point and set aside, covered, in the fridge). Strain the broth through a sieve getting rid of anything that's left behind. To the strained broth, add the dongchimi kimchi liquid (if you have any. If not, that's fine) and remaining vinegar, salt, and sugar, to taste and place in the freezer so that it's slightly frozen/ slushy or just cold when serving.

  3. Now create the topping sauce. *NOTE: this sauce is always best when it's prepared ahead or overnight so the flavor develops). But if you're low on time, use some of the broth or water to thin it out as it blends. Once done, set it aside.

  4. Before plating, slice up the veggies. Do the same for the fish (if not sliced when you bought it) or any protein you will be using then set aside.

  5. Cook the buckwheat noodles as per cooking instructions on the packet and rinse them in cold water to keep them cold.

  6. Now to assemble your dish. Place one serving of noodles in the middle of a serving bowl and top with vegetables, sliced of raw fish, making sure to cut them as thin as possible (or your protein of vegetables of choice), sliced boiled eggs and topping sauce. Pour 1/2 of cold broth around the noodles, add a tablespoon of sugar, on tbsp each of vinegar and sesame oil, plus the mustard and enjoy!

*Note: mix as much of the spicy sauce into the noodles is amazing. Also, adding the crushed seaweed leaves is great as well.

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