Pasta & rice
Hamhung naengmyeon
Cold noodles from the port city of Hamhung, made from potato and sweet potato starch, served in a very spicy fish broth. The dish is traditionally seasoned with red chilli and chilli paste.
Ingredients
Ingredients
Assaisonnement
Spices & seasoning
Optional extras
On the side
Instructions
- Boil the fish with the onion in the 2 litres of water for 30 minutes over medium heat, then strain the broth and leave it to cool.
- Refrigerate the broth for at least an hour so that it is well chilled.
- Cook the sweet potato noodles in boiling water according to the packet time, then rinse thoroughly in cold water.
- Mix the chilli paste, chilli powder, vinegar, sugar, soy sauce and garlic to make the spicy sauce.
- In a bowl, dilute some of the sauce with a little cold broth to get a well-balanced, spicy liquid. Adjust the salt.
- Divide the noodles among four bowls, then add the pear, cucumber and halved egg.
- Pour in the icy broth, then place a good spoonful of spicy sauce in the centre and garnish with nori and spring onion.
Variations and tips
Milder. Reduce the chilli paste to one spoonful and replace some of the chilli with sweet paprika to keep the colour without too much heat.
With what you can find here. Gochujang is sold in most Asian supermarkets; otherwise mix hot paprika paste with a little honey.
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North Korea
North Korea
North Korea
North Korea
North Korea
North Korea
North Korea
North Korea
Original Ecomely recipe.