Pollock Fermented Fish and Buckwheat Noodle Bowl recipe - ingredients, nutrition and when to eat it
This Gangwon-style noodle dish combines buckwheat noodles with pleasantly tangy fermented pollock, tossed in a chili sauce.
This Gangwon-style noodle dish combines buckwheat noodles with pleasantly tangy fermented pollock, tossed in a chili sauce. The chewy pollock and buckwheat noodles come together in a tangy, spicy bowl that makes a tempting lunch or dinner.
Noodles · 20 minutes to cook
Tips: Let the pollock cool completely after steaming so it doesn't heat up or soften the noodles.
Tips: Add the sauce a little at a time, tasting as you go, to balance the tang and spice.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Pollock meat — 60 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Crumbled seaweed — 1 Tbsp
- Cucumber — 0.3 pc
- Sesame seeds — 0.5 tsp
- Salt — 0.3 tsp