Spicy Pollock Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Dried pollock is tossed with a tangy, spicy sauce and served with buckwheat noodles for a specialty from Gangwon Province.
Dried pollock is tossed with a tangy, spicy sauce and served with buckwheat noodles for a specialty from Gangwon Province. The nutty buckwheat, chewy pollock, and bright heat of the sauce make it a lovely lunch on a hot day.
Noodles · 20 minutes to cook
Tips: Soak the shredded dried pollock briefly, then squeeze out the water well; soaking it too long can make it soft.
Tips: Add the sauce in two batches and adjust it to taste.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 200 g
- Dried pollock strips — 25 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Maesil syrup (Korean plum syrup) — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cucumber — 0.3 pc
- Boiled egg — 0.5 pc