Pollock Sashimi Cold Noodles recipe - ingredients, nutrition and when to eat it
Pollock Sashimi Cold Noodles combines tangy, spicy seasoned pollock sashimi with chewy buckwheat noodles.
Pollock Sashimi Cold Noodles combines tangy, spicy seasoned pollock sashimi with chewy buckwheat noodles. It makes a refreshing lunch on a hot day or a satisfying dinner when you’re craving something flavorful, while crisp cucumber and pear gently balance the heat of the sauce.
Seafood · 20 minutes to cook
Nutrition (per 580g serving): 458.6 kcal · protein 22.2g · carbohydrate 75.8g · fat 7.1g · sodium 1629.2mg
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 and shake off the excess water well so the broth doesn’t become diluted.
Tips: Toss the pollock sashimi with the seasoning about 10 minutes before serving to preserve its texture.
Tips: Add the seasoning gradually, tasting as you go instead of adding it all at once.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Pollock sashimi — 70 g
- Dongchimi brine — 150 ml
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 2 tsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Cucumber — 40 g
- Asian pear — 40 g
- Toasted sesame seeds — 1 tsp
- Ice — 5 pc