Prep time: 8 mins
Cook time: 1 hour, 30 min
8oz buckwheat noodles (or somyeon)
For the broth:
2 cups beef, chicken, or vegetable stock
4 cups water
1 small piece kombu
2 cloves garlic, minced
3-4 thin slices of fresh ginger
2 green onions, chopped
3 tbsp rice wine vinegar, divided (or apple cider vinegar or white vinegar)
2 tsp soy sauce
1/2 cup liquid from dongchimi or any mild kimchi (only if available. If not, don't worry)
2 tsp salt, to taste
2-3 tsp sugar
For dadaegi sauce:
1 pear (asian or bosc)
3/4 cup gochugaru
1/4 cup vinegar
3 tbsp minced garlic
1/4 cup rice wine
3 tbsp gochujang
2 tbsp soy sauce
2 tbsp sugar
2 tbsp fish sauce (optional)
grilled eel or steak (cut into strips)
cucumbers, sliced into matchsticks
boiled egg (optional)
pickled radish (optional)
kimchi (either radish or napa)
1-2 tbsp sesame seeds
*Vegan note: avoid animal products. You can add grilled oyster or shiitake mushrooms to substitute the meat/ fish.
Fill a big stockpot with 16 cups of cold water. Add chicken stock, water, kelp, garlic, ginger, 1.5 tbsp vinegar, and soy sauce. (Note: if using beef or chicken instead add it during this step). Bring to a boil, then reduce to a simmer on medium-low heat for 5 minutes. Remove the kelp, then continue to simmer for another hour, uncovered.
Cool the stock to room temperature. (Remove any meat if using at this point and set aside, covered, in the fridge as well). Strain the broth through a sieve, getting rid of anything that's left behind. To the strained broth, add the kimchi liquid (if you have any if not, it's okay) and the remaining vinegar, salt, and sugar, to taste, and place in the freezer so that it is cold, or even "slushy" when serving.
Now create the topping sauce: (Note: this sauce is always best when it's prepared ahead or overnight so the flavor develops). If you're low on time, use a blender and blend all the sauce ingredients together. You can use some of the broth or water to thin it out as it blends. Once done, set aside.
Before plating, slice up the cucumber and protein if being used. Eel is also very popular in Busan, so it you desire using it, you can grill the eel or just cook it till it's at room temperature while you are getting all other ingredients ready.
Cook the buckwheat noodles as per cooking instructions on the packet and rinse them in cold water to keep them cold.
Now assemble your dish, placing one serving of noodles in the middle of a serving bowl and top with the vegetables you plan to use, the slices of eel, making sure they're cut as thin as possible, (or choice of protein or even just all veggies), sliced boiled eggs, and dadaegi sauce. Pour 1/2 of the cold broth around the noodles, some sesame seeds, and enjoy!