Hamhung Hoe-Guksu (Spicy Sweet-Tangy Gochujang Mixed Noodles with Seared Fish) – Authentic North Korea Recipe
From coastal South Hamgyong: chewy noodles tossed in a fiery, sweet-and-tangy chili-sesame dressing with fish.
- Country of Origin
- 🇰🇵 North Korea (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Chewy potato-starch or buckwheat noodles, Seared white fish strips, Crisp cucumber, Gochujang chili paste, Rice vinegar
Ingredients for Hamhung Hoe-Guksu (Spicy Sweet-Tangy Gochujang Mixed Noodles with Seared Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) chewy potato-starch or buckwheat noodles, prepped into bite-sized pieces
- 1.5 cups seared white fish strips, washed and trimmed
- 1 cup crisp cucumber
- 1 medium onion and 3 cloves garlic, finely minced with gochujang chili paste
- 1.5 tbsp traditional North Korea seasoning (rice vinegar, sesame oil, garlic, toasted sesame seeds)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, gochujang chili paste, and rice vinegar, sesame oil, garlic, toasted sesame seeds for 30 seconds.
- Add chewy potato-starch or buckwheat noodles and seared white fish strips, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the North Korea sauce clings glossily to every strand.
- Finish with crisp cucumber and serve piping hot.