Korean
Korean - Seafood
Golbaengi Muchim
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 400 g tinned golbaengi (sea whelks), drained and thinly sliced
- • 1 cucumber, julienned
- • 80 g somyeon noodles, boiled
- • 3 tbsp gochujang
- • 1 tbsp gochugaru
- • 1 tbsp sugar
- • 3 cloves garlic, minced
- • 1 tbsp toasted sesame oil and 1 tsp sesame seeds
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Rinse the whelks and slice them thinly; reserve 2 tbsp of the can liquid.
2
Phase 2
Boil the somyeon, rinse in cold water, drain, and cut into short lengths.
3
Phase 3
Salt the cucumber 10 minutes and squeeze out the water.
4
Phase 4
Mix the gochujang, gochugaru, sugar, garlic, sesame oil, and reserved can liquid.
5
Phase 5
Combine the whelks, noodles, cucumber, and dressing evenly by hand.
6
Phase 6
Top with spring onions and sesame seeds, chilled or at room temperature.