Ingredients with Measurements:
- 500g buckwheat noodles
- 200g fresh squid, cleaned and sliced
- 200g fresh shrimp, peeled and deveined
- 200g fresh mussels, cleaned and debearded
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 6 cups water
- Ice cubes
Special equipment needed:
- Large pot
- Colander
- Large mixing bowl
- Tongs
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add the buckwheat noodles and cook for 5-7 minutes or until tender. Drain the noodles in a colander and rinse under cold water. Add ice cubes to the noodles to cool them down quickly.
3. In a large mixing bowl, combine the sliced squid, shrimp, and mussels.
4. In a separate bowl, mix together soy sauce, gochujang, sesame oil, sugar, salt, and black pepper.
5. Add the sliced onion, minced garlic, and green onions to the seafood mixture. Pour the sauce over the seafood and mix well.
6. In the same pot used to cook the noodles, bring 2 cups of water to a boil. Add the seafood mixture and cook for 5-7 minutes or until the seafood is fully cooked.
7. Using tongs, remove the seafood from the pot and set aside.
8. To serve, divide the cooled noodles into individual bowls. Top with the cooked seafood and the sauce. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 3g
Carbohydrates: 67g
Protein: 18g
Substitutions for ingredients:
- Buckwheat noodles can be substituted with any type of noodles.
- Squid, shrimp, and mussels can be substituted with any type of seafood.
- Gochujang can be substituted with any type of chili paste.
Variations:
- Add sliced carrots, zucchini, and bell peppers to the seafood mixture for added vegetables.
- Use chicken or beef instead of seafood for a different protein option.
Tips and tricks:
- Rinse the noodles under cold water to prevent them from sticking together.
- Use fresh seafood for the best flavor.
- Adjust the amount of gochujang based on your spice preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the seafood and sauce on top of the noodles.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of kimchi and pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, and steamed rice.
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water until they separate.
- If the seafood is overcooked, reduce the cooking time.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Cook the seafood to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Makguksu is a traditional Korean dish made with buckwheat noodles. It originated in the Gangwon Province of Korea and is typically served cold with a spicy sauce.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Seafood Makguksu as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean