Pollock Sashimi Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Refreshing buckwheat noodles topped with sweet-and-sour seasoned pollock sashimi and dongchimi broth.
Refreshing buckwheat noodles topped with sweet-and-sour seasoned pollock sashimi and dongchimi broth. They’re perfect for lunch on a hot day or a light dinner when you’re craving something refreshing.
Noodles · 15 minutes to cook
Nutrition (per 673g serving): 453.9 kcal · protein 20.6g · carbohydrate 79g · fat 5.7g · sodium 1669.2mg
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: Rinse the buckwheat noodles thoroughly in cold water after boiling so they stay clean-tasting and don’t get too soft.
Tips: Toss the pollock sashimi with its seasoning just before serving for a more distinct texture.
Tips: Adjust the amount of vinegar and maesil syrup little by little to match the seasoning and tanginess of the dongchimi broth.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Pollock sashimi — 60 g
- Dongchimi broth — 250 ml
- Cucumber — 40 g
- Asian pear — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Plum syrup — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Minced garlic — 0.5 tsp
- Hot mustard paste — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Ice — 50 g