Fish noodle soup, known as 회국수 (hoeguksu) in Korean, is a beloved dish hailing from the Hamgyeong region. Popular in towns like Hongwon, Riwon, and Tanchon, this soup boasts chewy noodles and a flavorful broth that’s spicy and tangy.
The dish begins with fish, which can vary depending on availability and preference, and the noodles, made from potato starch for a satisfying texture. To achieve the perfect consistency, the potato starch is mixed with water using a special aluminum potassium mixer called a ‘baekban,’ ensuring the noodles are firm and smooth.
Once the noodles are prepared, they are combined with a broth made from various ingredients, including fish and vegetables. The broth is seasoned with a blend of soy sauce, sesame oil, sugar, garlic, ginger, and chili powder, adding depth and richness to the dish.
Accompaniments such as pickled radish, cucumber, and water parsley add brightness and crunch to the ensemble. A garnish of boiled egg, pear slices, and freshly chopped scallions enhances both the visual appeal and taste profile of the soup.
Each spoonful of Fish Noodle Soup offers a symphony of flavors, from the briny essence of the sea to the earthy notes of fresh vegetables. It’s a culinary experience that celebrates the rich heritage and culinary expertise of the Hamgyeong region, inviting diners to savor every moment.
Fish Noodle Soup Recipe:
Ingredients (Serves 1):
- 140g buckwheat flour
- 60g potato starch
- 200g fish (such as cod)
- 1 egg
- 50g cucumber
- 50g radish
- 20g water parsley
- 1/4 pear
- 5g salt
- 3g soy sauce
- 5g sesame oil
- 3g sugar
- 20g scallions
- 10g garlic
- 2g ginger
- 2g sesame seeds
- 3g chili powder
- 150g fish broth
Instructions:
- Mix the buckwheat flour and potato starch to form a dough. Press the dough through a noodle press into boiling water to make noodles. Drain and place in a bowl, then add sesame oil and soy sauce.
- Remove bones and skin from the fish, then cut into large pieces. Marinate the fish in vinegar, then blanch in water. Season with soy sauce, salt, sugar, sesame seeds, minced ginger, minced garlic, and chili powder.
- Cut the water parsley into 5cm lengths and slice the cucumber into half-moon shapes. Sprinkle salt over the radish and cucumber, let sit, then squeeze out excess water. Marinate the radish in sugar and vinegar.
- Arrange the fish, water parsley, and cucumber on top of the noodles. Add the radish (or kimchi), boiled egg, pear, and scallions to the bowl. Pour fish broth over the ingredients.
- Serve the soup in a separate bowl and enjoy
