Hoe-naengmyeon, Cold Buckwheat Noodles with Raw Fish, Spicy Chilled Noodles with Raw Skate, 辣拌斑鳐冷面, 辣拌斑鰩冷麵, 刺身入り冷麺, 회냉면 Leave a comment

This dish consists of naengmyeon (cold buckwheat noodles) mixed with a spicy red chili powder and topped with hongeohoemuchim (sliced and seasoned raw skate) and vegetables, among others. The chewy noodles mixed with the thick, spicy sauce go well with the pungent taste of raw skate.




Ingredients (serve 4)
1 lb (450g) buckwheat noodles

– Seasoning for noodles 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 8 oz (240g) raw skate (ray fish), 4 tablespoons white vinegar
– Seasoning for raw fish 6 tablespoons gochut-garu (red chili pepper powder), 1 tablespoon gochu-jang (red chili pepper paste), 1 tablespoon soy sauce, 2 tablespoons minced green onion, ½ tablespoon minced garlic, 1 tablespoon toasted sesame seeds, crushed, 1 tablespoon sesame oil, 2 tablespoons sugar, 1 tablespoon corn syrup, 2 tablespoons ground onion ½ cucumber (2½ oz, 75g), 2 oz (60g) Korean watercress, ½ Korean pear (10 oz, 300g), 2 boiled eggs
– Garnish hot mustard, white vinegar, sugar

1. Slice the raw skate and wash them in the cold water. Squeeze out excess water and store in white vinegar for 1 hour.
2. Cut the cucumber diagonally and slice them into ⅛-inch (0.3-cm) thick slices.
3. Cut the Korean pear into thin slices the same size as the cucumber.
4. Tear the leaves off from Korean watercress and cut them into 1½-inch (4-cm) long segments.
5. Halve the boiled eggs lengthwise.
6. Combine the ingredients for the seasoning for noodles and seasoning for raw skate in separate bowls.

1. Remove raw skate from vinegar, squeeze the excess liquid and place them on a plate. Mix the Korean watercress with half of the seasoning for noodles.
2. In a large pot, bring 16 cups water to a boil and add the noodles. Add 1 cup of cold water and then return to a boil and cook for 3~4 minutes or according to the package directions. Drain and rinse them under the cold water several times. Coil the noodles with your hands to form a bird’s nest shape and let them drain in a colander.
3. Mix the boiled noodle and the rest of the seasoning for noodles.
4. Place the noodles in individual bowl and garnish with the skate, cucumber, Korean pear and egg.
5. Serve with seasoning for skate and mustard sauce. Add sugar to add a sweet flavor, according to your preference.

메밀국수 400g, 홍어 1마리, 식초 1컵, 소금 적당량, 무 1/2개, 풋고추 2개, 붉은고추 1개, 파 1뿌리, 배 1개
* 국수양념=진간장 2큰술, 참기름 1큰술, 설탕 1큰술
* 회양념=고추장 3큰술, 고춧가루 1큰술, 파 1/2뿌리, 마늘 4쪽, 진간장 4큰술, 참기름 3큰술, 깨소금 2큰술, 설탕, 식초, 소금 적당량씩

1. 홍어는 목의 뼈 부분에 칼집을 넣어 껍질을 벗긴 다음 적당한 크기로 썰어 소금으로 주물러 맑은 물이 나올 때까지 씻은 다음 식초 1컵과 물 1컵을 섞어 붓고 담가 둔다.
2. 무는 굵게 채 썰고, 풋고추와 붉은 고추는 어슷어슷 썰어 씨를 뺀다. 파는 2-3cm길이로 채 썬다. 회의 양념에 쓸 파와 마늘은 곱게 다진다. 배는 곱게 채 썰어서 옅은 소금물에 담가 둔다.
3. 홍어를 건져서 꼭 짜 두고, 정량의 고추장, 고춧가루에 다진 마늘, 파, 진간장, 참기름, 깨소금, 설탕, 식초, 소금을 섞어 양념장을 만든다. 홍어와 채 썰어 둔 무를 섞고, 풋고추, 붉은고추, 파도 함께 넣어 양념장으로 골고루 무친다.
4. 국수는 끓는 물에 삶아 찬물에 헹군 다음 물기를 빼고, 진간장, 참기름, 설탕을 넣어 양념한다.
5. 그릇에 국수를 담고, 홍어회와 채 썬 배를 얹어 낸다.

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