Spicy Flounder Sikhae Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish combines tangy, spicy flounder sikhae with cooked somyeon noodles and cucumber.
This noodle dish combines tangy, spicy flounder sikhae with cooked somyeon noodles and cucumber. Serve it cold for a refreshing lunch on a hot day or a tempting dinner when you’re in the mood for something zesty.
Seafood · 20 minutes to cook
Nutrition (per 422.5g serving): 477.8 kcal · protein 19g · carbohydrate 73.9g · fat 11.1g · sodium 1133.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Taste the flounder sikhae first, then adjust the amount of gochujang and vinegar to account for its saltiness and tang.
Tips: Rinse the somyeon well in cold water and drain thoroughly so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 200 g
- Fermented flatfish — 80 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp