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Eonam Teacher's Golbaengi Somyeon

A hearty golbaengi somyeon (thin wheat noodles) salad with dried pollock strips soaked in golbaengi can liquid and a sweet-and-sour special chogochujang (vinegar-gochujang) sauce, recreating pub-style flavor.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Soaking dried pollock strips in golbaengi can liquid makes them moist and infuses them with deep flavor without any fishiness.
  • Cooking somyeon (thin wheat noodles) in a wide, concave frying pan prevents the foam from boiling over, so you can cook them easily without adding cold water.
  • Adding 2 tbsp vinegar to store-bought chogochujang (vinegar-gochujang) brings out the tangy freshness that makes pub-style dishes so appetizing.

Recommended for

  • Those who want to make a hearty pub-style golbaengi salad at home.
  • Those who love the combination of sweet-and-sour, tangy sauce with somyeon (thin wheat noodles).

Shop ingredients on Coupang(Ad)

golbaengi (whelk)dried pollock stripssomyeon (thin wheat noodles)cucumberonionlarge green onioncheongyang chili peppergochujangvinegarfermented sand lance saucegochugaru (Korean chili flakes)sesame seeds

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