Jeju-style Doenjang Mulhoe (cold noodle soup with spicy fermented soybean paste).
Fermentation & Pickling⏱ 20min👥 2 servings
Ingredients
- Gochujang 1
- Doenjang (fermented soybean paste) - 4.
- A moderate amount of vinegar.
- Use a moderate amount of sugar.
- A small amount of ginger for the liver.
- A small amount of garlic.
- Appropriate amount of water.
- 10 perilla leaves.
- Cucumber, onion, cilantro, and various other vegetables.
- Various seafood items including sea bass (latteo), red seabream (domi), flounder fins, mackerel pike (jeonbok), shrimp, and sea urchin roe.
- One rotation of sesame oil.
- A small amount of sesame seeds.
Instructions
1
Mix gochujang (Korean chili paste) and doenjang (fermented soybean paste) in a ratio of 1:4.
2
Add sugar, vinegar, grated ginger, and minced garlic to the water and stir to create the broth. (If you prefer a smoother texture, strain the doenjang through a sieve to remove any large particles.)
3
Place the broth in the refrigerator to keep it cold.
4
Cut the cucumbers, onions, perilla leaves, and watercress into thin strips for easy consumption.
5
Prepare the cleaned seafood by thinly slicing it.
6
Place seafood and vegetables in a bowl, pour over chilled broth, then drizzle with sesame oil and sprinkle with sesame seeds before serving.
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