Sangsun Bomb Recipe

Prepare fish

Pat fish fillets dry with paper towels. Cut into 2–3 inch bite-sized pieces if not already portioned. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest 10 minutes.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp baking powder. In a separate small bowl, beat 1 large egg and add 1 cup very cold club soda (or water). Pour the wet mixture into the dry ingredients and whisk briefly until just combined; a few small lumps are fine. Batter should be cold and slightly thick but pourable—adjust with a tablespoon of cold water if necessary.

Heat oil

Pour about 1.5 cups vegetable oil into a heavy skillet or a medium pot to a depth of ~1.5 inches (enough for shallow-deep frying). Heat oil over medium-high until it reaches 350°F (175°C) or until a drop of batter sizzles and browns within 30–40 seconds.

Fry fish

Working in small batches (do not overcrowd), dip seasoned fish pieces into the batter to coat, letting excess drip off. Carefully add to hot oil and fry until golden and crisp, about 2–3 minutes per side depending on piece thickness. Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet or paper towels to drain. Keep finished pieces warm in a 200°F (95°C) oven while you finish remaining fish. Total frying time ~10–12 minutes for all batches.

Finish

When all pieces are cooked, give them a quick sprinkle of additional salt to taste if desired. Arrange on a serving plate.

Combine 1/4 cup soy sauce, 1 tbsp mirin, 1 tsp rice vinegar and 1 tsp sugar in a small bowl. Stir until sugar dissolves.

Add 1/2 tsp minced garlic, 1 tbsp thinly sliced green onion, 1/2 tsp sesame oil and 1/2 tsp toasted sesame seeds. If you like a touch of heat, stir in 1/4 tsp gochugaru. Taste and adjust — add more vinegar for brightness, more sugar for sweetness, or more sesame oil for nuttiness.

Let the sauce sit 5–10 minutes at room temperature for flavors to meld. Serve in a small dipping bowl alongside the fried fish.

Cook 4 oz glass noodles per package instructions (usually boil 6–8 minutes) until soft but chewy. Drain and rinse under cold water. Chop strands into 8–10 inch lengths by cutting with kitchen shears if desired.

Heat 1 tsp vegetable oil in a skillet over medium heat. Sauté 1/2 cup sliced shiitake mushrooms and 1/2 cup julienned carrots for 2–3 minutes until softened. Add 1/2 tsp minced garlic and cook 30 seconds more.

Add drained noodles to the pan. Pour in 1 tbsp soy sauce, 1/2 tsp sugar and 1 tbsp sesame oil. Toss continuously until noodles are evenly coated and heated through, about 1–2 minutes. Add 1 cup blanched, squeezed spinach and toss to combine. Remove from heat and adjust seasoning with a pinch of salt or more soy sauce if needed.

Transfer japchae to a small serving portion. Garnish with a few toasted sesame seeds or extra sliced green onion if desired.

Prepare eggs: if not already boiled, place 2 large eggs in a pot, cover with cold water, bring to a boil, then simmer for 7 minutes for soft-boiled or 10–11 minutes for hard-boiled. Cool in ice water, peel and halve.

Steam broccoli until bright green and tender-crisp, about 3–4 minutes. Keep cucumbers thinly sliced and lettuce leaves washed and dried.

Cook mandoo according to package: pan-fry in a little oil 2–3 minutes per side until golden, or steam for 6–8 minutes.

Assemble the plate: place a portion of japchae on the plate. Arrange deep-fried fish pieces beside it. Add 8 lettuce leaves, 1/2 cup cucumber slices, 1 cup steamed broccoli, and two boiled egg halves. Place two mandoo dumplings on the plate and add lemon wedges if using. Serve the house-made soy sauce in a small bowl for dipping.

To eat: wrap fish, cucumber and a bit of japchae in lettuce if desired, dip in the soy sauce, and enjoy with the broccoli, egg and mandoo on the side.