Korean Raw Fish Cold Noodles
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Thin slices of cold white fish sashimi tangle with chewy naengmyeon noodles in a sweet, sour and spicy gochujang dressing.
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The noodles cook in only 30 to 40 seconds, so they come out the moment the strands loosen; any longer and the chew is gone.
Ingredients
Instructions
- 1
Keep 200g white fish sashimi cold until just before assembly, then slice it thinly and evenly so it mixes through the noodles.
Julienne 1 cucumber and 100g radish, then press them lightly to remove excess surface moisture.
- 2
Mix 3 tbsp gochujang, 3 tbsp vinegar, and 2 tbsp sugar until the sugar dissolves and the sauce looks glossy.
- 3
Bring a generous pot of water to a full boil over high heat and cook 2 servings of cold noodles for 30 to 40 seconds.
As soon as the strands loosen, drain them immediately to prevent soft, overcooked noodles.
- 4
Rinse the cooked noodles under cold water, rubbing them firmly by hand to remove surface starch, then soak them in ice water for 10 seconds. When the strands feel springy, squeeze out water thoroughly so the sauce does not become diluted.
- 5
Place the noodles in a bowl and top evenly with cucumber, radish, and sliced white fish.
Mix in half the sauce first, then check the consistency.
- 6
Add the remaining sauce to taste, toss gently until the noodles and fish are coated red, and serve cold immediately.
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