Seafood naeng myun

Time 1 hour 15 minutes
Yields Serves 4
Seafood naeng myun

In a large stock pot, heat the sesame and vegetable oils over medium-high heat until shimmering. Add the daikon, garlic and ginger; lower the heat to medium and saut? until slightly colored and fragrant, 4 to 5 minutes.


Add 4 cups of water, the chicken broth, green onions, mirin, vinegar and soy sauce and bring to a simmer over high heat. Reduce the heat to medium and simmer for 10 minutes.


Season the skate wing with 1 teaspoon salt. Add the skate wing and shrimp to the pot and cook just until the shrimp turn opaque and the skate is firm, 2 to 2 1/2 minutes. Remove the shrimp and skate wing to a small bowl and set aside.


Skim any scum off the top of the broth. Strain the broth into a container and chill over an ice bath, or refrigerate for about 2 hours, until very cold.


Prepare a large pot of boiling water and cook the buckwheat noodles according to package directions (about 2 minutes) until the noodles are just al dente, springy and chewy but not soft. Drain immediately and rinse with cold water to stop cooking.


Divide the noodles into four large soup bowls. Pour some of the chilled broth over each pile of noodles. Top each bowl evenly with shrimp and skate wing, daikon and cucumber. Garnish with toasted sesame seeds.

From Jeongwon Chi. Her seafood version of naeng myun is made with a tangy seafood broth and topped with whole, sweet shrimp and skate wing. Black cod can be substituted for skate wing. Both are available at most Asian markets and fish markets. Korean buckwheat or arrowroot noodles and mirin are available at Korean markets.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.