Ingredients with Measurements:
- 8 oz. dried wheat noodles
- 1 lb. mixed seafood (shrimp, squid, mussels)
- 4 cups seafood or chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 cup bean sprouts
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 2 green onions, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Strainer
- Mixing bowl
- Soup bowls
Step-by-Step Instructions:
1. Cook the noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a large pot, sauté the onion and garlic until fragrant.
3. Add the seafood and cook until they turn pink.
4. Pour in the broth and bring to a boil.
5. Add the soy sauce, sesame oil, gochugaru, fish sauce, and sugar. Stir well.
6. Add the vegetables and cook until they are tender.
7. Season with salt and pepper to taste.
8. Divide the noodles into soup bowls.
9. Ladle the seafood and vegetable soup over the noodles.
10. Garnish with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 5g
Saturated fat: 1g
Cholesterol: 150mg
Sodium: 1200mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Dried wheat noodles can be substituted with any other type of noodles.
- Seafood broth can be substituted with chicken broth or vegetable broth.
- Mixed seafood can be substituted with any type of seafood.
- Gochugaru can be substituted with chili powder or paprika.
- Bean sprouts, carrots, zucchini, and mushrooms can be substituted with any other vegetables.
Variations:
- Add sliced tofu for a vegetarian version.
- Use chicken instead of seafood for a chicken gogi guksu.
- Add kimchi for a spicy twist.
Tips and Tricks:
- Rinse the noodles with cold water to prevent them from sticking together.
- Use fresh seafood for the best flavor.
- Adjust the amount of gochugaru according to your preference for spiciness.
- Add more broth if the soup is too thick.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl and let everyone serve themselves.
Garnishes:
Chopped green onions, sesame seeds, and sliced chili peppers.
Pairings:
Serve with a side of kimchi and steamed rice.
Suggested Side Dishes:
Kimchi, steamed rice, and Korean-style pickled vegetables.
Troubleshooting Advice:
- If the soup is too salty, add more broth or water to dilute it.
- If the soup is too thin, add more vegetables or noodles to thicken it.
Food Safety Advice:
- Make sure the seafood is fresh and properly cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Gogi guksu is a traditional Korean noodle soup that is typically made with beef. Seafood gogi guksu is a variation that uses seafood instead of beef.
Flavor Profiles:
This soup is savory, slightly spicy, and full of umami flavor from the seafood and broth.
Serving Suggestions:
Serve the soup hot with a side of kimchi and steamed rice.
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Region: Korean