Spicy and Sweet Pollack Roe Cold Noodles (Myeongtaehoe Naengmyeon)
#CoolFood #MyeongtaehoeNaengmyeonRecipe #SpicyPollackRoeSalad #RefreshingSummerDish
Beat the summer heat with this refreshing Myeongtaehoe Naengmyeon! This dish features tender pollack roe salad mixed with cold noodles, topped with crisp dongchimi radish and cucumber. The broth, made from the pollack boiling water, adds a unique depth of flavor. Perfect for a light yet satisfying summer meal, this recipe brings a delightful spicy and tangy kick to your table. Enjoy this ultimate summer delicacy!
Spicy Pollack Roe Salad Ingredients- 1kg dried pollock (myeongtae)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
For Assembling Myeongtaehoe Naengmyeon- 2 cups seasoned pollack roe salad
- 1/5 cucumber
- 1/4 dongchimi radish (fermented radish)
- 2 fried eggs
- 2 servings of naengmyeon noodles
Spicy Bibim Naengmyeon Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce
- 1 packet ramen soup powder
- 1 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp plum extract
- 1 pinch black pepper
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 cups seasoned pollack roe salad
- 1/5 cucumber
- 1/4 dongchimi radish (fermented radish)
- 2 fried eggs
- 2 servings of naengmyeon noodles
Spicy Bibim Naengmyeon Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce
- 1 packet ramen soup powder
- 1 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp plum extract
- 1 pinch black pepper
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, soak the 1kg of dried pollock (myeongtae) in cold water for about 10 minutes. This will help soften it.
Step 2
Once softened, briefly blanch the pollock in boiling water. You just need to cook the outside slightly, not fully cook it through.
Step 3
Drain the blanched pollock thoroughly using a colander. Ensuring it’s well-drained is key for the seasoning to adhere properly.
Step 4
Don’t discard the water used to blanch the pollock! Once it cools down, you can refrigerate it and use it as a flavorful broth for your naengmyeon. It adds a wonderful depth of flavor.
Step 5
Shred the drained pollock into bite-sized pieces. If there are any particularly thick or long strands, cut them down to ensure even seasoning.
Step 6
Now, let’s prepare the pollack roe salad seasoning. In a bowl, combine the shredded pollock with gochugaru, gochujang, soy sauce, minced garlic, sugar, mirin, and plum extract. Gently mix and massage the seasoning into the pollock until everything is evenly coated. Don’t worry about it breaking apart; you can mix it quite firmly.
Step 7
Once seasoned, cover the pollack roe salad and refrigerate it for a while to let the flavors meld. This resting period allows the seasoning to fully penetrate the pollock.
Step 8
While the pollack roe salad is chilling, prepare the bibim naengmyeon sauce. In a separate bowl, combine gochujang, gochugaru, minced garlic, chopped green onion, black pepper, ramen soup powder, soy sauce, plum extract, sesame oil, and toasted sesame seeds. Mix well to create a flavorful sauce that gives bibim noodles their characteristic taste.
Step 9
Add a portion of the chilled, seasoned pollack roe salad to the bibim naengmyeon sauce. Reserve some of the seasoned pollack for topping later.
Step 10
Mix the sauce and the pollack roe salad together thoroughly. At this stage, the seasoning should be slightly stronger than you’d want for the salad alone. This is because it will be further diluted when mixed with the naengmyeon noodles.
Step 11
Cook the naengmyeon noodles according to package directions, then rinse them under cold water and drain well. Add the drained noodles to the bowl with the seasoned pollack and sauce mixture. Gently toss everything together until the noodles and pollack are evenly coated with the sauce.
Step 12
Your Myeongtaehoe Naengmyeon is now ready to be served! Transfer the mixed noodles and pollack to a serving bowl.
Step 13
Time for the toppings! Thinly slice the cucumber and arrange it on top. Add the sliced dongchimi radish. Spoon the reserved seasoned pollack roe salad over the noodles. For a delightful contrast in texture, top with a crispy fried egg. A fried egg blends better with the dish than a boiled egg.
Step 14
Finish by sprinkling toasted sesame seeds over the top. If you enjoy sesame oil, a very light drizzle can be added according to your preference. Enjoy your delicious, spicy, and refreshing Myeongtaehoe Naengmyeon – a perfect summer treat!
