Savory & Spicy Scallion Sauce: A Secret Recipe
#CopycatKongguksuSauce #ScallionSauceRecipe #TheSecretIsMakgeolli
I heard there’s a renowned 50-year-old Kalguksu restaurant in Cheongnyangri, famous for its unique take on the dish. They reportedly make the dough from scratch with bean powder and flour, let it rest, and then hand-slice it to order, offering customers their choice of noodle thickness from thick to thin, all served in a rich broth. In the Andong region, they also enjoy Kalguksu, often prepared simply with only Napa cabbage in the broth – a hearty, yet humble dish. However, the true secret weapon of that famous Cheongnyangri spot is their extraordinary scallion sauce. It’s said that the Kalguksu, served without any seasoning, is bland on its own, but with just a touch of this scallion sauce, the flavor transforms dramatically! Intrigued, I decided to recreate this magical sauce. The surprising ingredient? Makgeolli, or Korean rice wine! By simmering it with soy sauce, the alcohol evaporates, leaving behind a delightful sweetness and profound umami. I’ve also tried it over Tteok Mandu Guk (rice cake and dumpling soup), and it truly elevates the dish.
Ingredients- 10 stalks Scallions
- 3 cups Gochugaru (Korean chili flakes)
- 2/3 bottle Makgeolli (Korean rice wine)
- 4 cups Soy Sauce
- 3 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the scallions. Wash them thoroughly and then finely chop them into pieces roughly the size of your fingernail. This small size helps the sauce to permeate the scallions evenly.
Step 2
In a pot, combine the soy sauce and makgeolli. Bring this mixture to a rolling boil over high heat. Once it starts boiling vigorously, immediately turn off the heat and let it cool completely. (Tip: If you happen to have a pan where you previously stir-fried anchovies and almonds, you can use that same pan. The residual flavors will infuse into the sauce, creating a wonderful base and adding extra nutrients. Don’t worry about the floating bits; they’re good for you!)
Step 3
In a mixing bowl, place the chopped scallions. Add the gochugaru (Korean chili flakes) and minced garlic to the bowl.
Step 4
Using your hands or a spatula, gently mix the scallions, gochugaru, and garlic together. Ensure everything is evenly distributed. This initial mixing helps the flavors to meld before adding the liquid.
Step 5
Now, pour the cooled soy sauce and makgeolli mixture over the scallion mixture. Stir everything together thoroughly to ensure all ingredients are well combined.
Step 6
Transfer the prepared sauce into an airtight container. Refrigerate and allow it to mature for at least 3 days. The flavor will continue to deepen and develop over time, so letting it sit for a week will yield even better results.
Step 7
This wonderfully matured scallion sauce is a fantastic topping for Tteok Mandu Guk (rice cake and dumpling soup) or Janchi Guksu (banquet noodles). You can also get creative: add some gochujang to make a flavorful sauce for braised dishes, or stir it into Tofu Jorim (braised tofu) for an extra layer of taste.
Step 8
To demonstrate, I made a simple Tteok Mandu Guk. You can use store-bought broth or your homemade stock, add rice cakes and dumplings, and finish with a swirl of beaten egg. It’s a quick and comforting meal.
Step 9
Generously spoon the matured scallion sauce over the Tteok Mandu Guk. Because it’s well-balanced and not overly salty, you can be generous with the portion. I can also imagine this sauce being perfect for making a delicious Bibim Guksu (spicy mixed noodles) by tossing it with cooked somen noodles.
