Hoe Naengmyeon (Cold Noodles with Raw Fish)

🛒 Ingredients

• Naengmyeon Noodles (buckwheat) 180 g · 290 kcal
• Pollock (for Hoe) 80 g · 75 kcal
• Naengmyeon Broth (chilled) 250 g · 25 kcal
• Cucumber (julienned) 50 g · 8 kcal
• Korean Pear (julienned) 50 g · 28 kcal
• Hard-boiled Egg (half) 25 g · 35 kcal
• Gochujang (Korean chili paste) 25 g · 60 kcal
• Gochugaru (Korean chili powder) 5 g · 18 kcal
• Vinegar (rice or apple cider) 20 g · 5 kcal
• Garlic (minced) 5 g · 5 kcal
• Soy Sauce 10 g · 5 kcal
• Sesame Oil 5 g · 45 kcal
• Sesame Seeds 3 g · 16 kcal

👨‍🍳 Instructions

1. Rinse the Naengmyeon noodles thoroughly under cold water to remove excess starch; set aside to drain.
2. Prepare the spicy raw fish (hoe): slice pollock thinly and marinate it with a mixture of Gochujang, Gochugaru, vinegar, soy sauce, minced garlic, a pinch of sugar, and sesame oil for at least 30 minutes.
3. In a large chilled bowl, combine the drained Naengmyeon noodles, julienned cucumber, and Korean pear.
4. Add the marinated raw fish mixture on top of the noodles and vegetables.
5. Pour the chilled Naengmyeon broth over all ingredients, then garnish with a half hard-boiled egg and a sprinkle of sesame seeds before serving immediately.