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Slice 1 pound of fresh fish into thin strips ¼ inch wide and 2½ inch long and keep it in the refrigerator.
Put 10 cups of water into a large pot. Bring to a boil over high heat.
When the water boils, add 200 grams of thin noodles (somyeon). Stir with a wooden spoon to prevent the noodles from sticking to each other.
Cook the noodles with the lid closed for a few minutes. Taste a sample.
When the noodles are finished, drain and rinse them in cold water a couple of times until they’re cold and a little chewy. Drain them and set aside.
In a bowl, mix minced garlic, hot pepper paste, hot pepper flakes, sugar, kosher salt, vinegar, toasted sesame oil, and roasted sesame seeds powder. Mix with a spoon.
Thinly slice onion and carrot. Slice tomato, chop green chili peppers and chopped lettuce, and add to the broth.
Add ice cold water to the broth. Mix well then set aside.
Add fish strips to the broth and mix well.
Serve with the cooked noodles.