Korean Chilled Seafood Noodle Soup

Ingredients

• 4 cups water
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• ½ teaspoon gochugaru (Korean red chili flakes)
• ¼ teaspoon salt
• 8 pieces fresh medium shrimp, peeled and deveined
• 4 ounces squid, cleaned and cut into rings
• 4 ounces fresh white fish fillet (flounder or halibut), cubed
• 6 ounces Korean wheat noodles (guksu) or thin egg noodles
• 1 cup ice cubes
• ½ piece English cucumber, julienned
• ½ piece red Fresno chili, thinly sliced
• 2 pieces green onion, thinly sliced
• 1 teaspoon toasted sesame seeds
• 2 tablespoons fresh cilantro leaves

Instructions

1. 1

   Pour 4 cups of water into a medium saucepan and bring it to a boil over high heat. Once boiling, add 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and 0.5 teaspoon of gochugaru. Stir until the sugar dissolves completely. Season with 0.25 teaspoon of salt, then remove from heat and let cool to room temperature for about 5 minutes.

2. 2

   Transfer the cooled broth to a large bowl and refrigerate until it's completely chilled, at least 15 minutes. You want the broth cold enough to be refreshing when you taste it.

3. 3

   Bring a large pot of salted water to a rolling boil over high heat. While the water heats, pat 8 medium shrimp dry with paper towels — this prevents them from sticking together. Add the shrimp to the boiling water and cook for 1.5 to 2 minutes, until they just turn opaque and curl slightly. Using a slotted spoon, transfer the cooked shrimp to a plate and set aside.

4. 4

   In the same boiling water, add 4 ounces of cleaned squid rings and cook for 45 seconds to 1 minute — squid becomes rubbery if overcooked, so watch carefully for when it turns from translucent to opaque white. Remove with a slotted spoon and add to the shrimp plate.

5. 5

   Add 4 ounces of cubed fresh white fish fillet to the boiling water and cook for 1.5 to 2 minutes, until the pieces are just cooked through and flake easily when pressed with a fork. Transfer to the seafood plate.

6. 6

   Add 6 ounces of Korean wheat noodles (guksu) to the same boiling water and cook according to package directions, usually 3 to 4 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite. Drain in a fine-mesh strainer and rinse under cold running water until completely cooled, tossing gently to prevent clumping.

7. 7

   Divide the chilled noodles between two deep soup bowls, spreading them in an even layer on the bottom. Arrange the cooked shrimp, squid, and fish cubes on top of the noodles — try to distribute them evenly so each spoonful has a mix of seafood.

8. 8

   Carefully pour the chilled broth around and over the noodles and seafood, filling each bowl until the broth reaches just below the rim. Add 0.5 cup of ice cubes to each bowl — the ice will melt slightly, keeping the soup cold while you eat.

9. 9

   Julienne 0.5 English cucumber and thinly slice 0.5 red Fresno chili. Thinly slice 2 green onions on the bias. Arrange the cucumber, chili, and green onion on top of each bowl in distinct lines for visual appeal. Sprinkle 0.5 teaspoon of toasted sesame seeds over each bowl and garnish with 1 tablespoon of fresh cilantro leaves. Serve immediately with a spoon and chopsticks — eat while the broth is cold and the ice is still floating.

Tools you’ll need

• medium saucepan
• large mixing bowl
• large pot
• slotted spoon
• fine-mesh strainer
• cutting board
• sharp knife
• vegetable peeler or mandoline (for cucumber)
• two deep soup bowls

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