This is made by applying creatively the cuisine of the noodle with seasoned raw sliced Pollock which the people of Hamgyong provice enjoyed in the past years. To make this noodle for 10 persons needs 1.6kg of potato starch, 10~20g of alum, 3kg of catfish flesh, 300g of Kimchi, one egg, 30g of oil, 40g of salt, 150g of soy sauce, 100g of welsh, 300g of vinegar, 70g of sugar, 100g of powdered red pepper, 10g of monosodium glutamate, 3g of pepper, 6g of perilla, 6g of sesame.
To maintain the original colour in order to show the characteristies of our traditional slices of raw fish and create the sourish sweet and hot tastes can be seen to be most important technieal requirements in improving the quality of this noodle.
First of all, it is necessary to process the catfish well.
Unlike the Pollock, codfish, perch which have been used as the ingredient of the noodle, the catfish gives out the severe fishy smell and so while processing it, remove completely the sticky mucus from the surface by rubbing with salt. Then, cut the jowl, take out the internal organs, wash it cleanly. In this case, pay attention not to break the bladder. Remove the moisture from the surface, peel it, cut it thickly to the length of about 5~6cm, add the vinegar and preserve it alone for about 15~16 minutes. Like other fishes, if there is water on the surface, the catfish dish gives out the more severe fishy smell and so we should remove the moisture from the surface and flesh completely before cutting and pay attention during the processing in order that the water should not be applied to it. It’s good to process the frozen catfish before being melted completely. Drain the water out of the catfish preserved in the vinegar and season it. In this case, add the powdered red pepper first, rub it against the fish to make colour, add the sugar, salt, monosodium glutamate, crushed welsh, pepper, garlic, powdered perilla and then mix them evenly. If adding the crushed welsh, garlic, powdered red pepper at the same time and mixing them, the colour of red pepper is not bright, gets dark or it looks pulped. Like other fishes, it is possible to make colour by using the oil of red pepper but since the catfish flesh itself has much fat, it’s better to make the colour and smell with the powered and red pepper without using the oil of red pepper. Then, slices of raw catfish don’t give out the fishy smell and are hot, sweet and delicious, which improves the taste of noodle with seasoned raw sliced catfish.
When making such slices, it’s good not to add much garlic and when using a big catfish (more than 5kg), it’s good to use the less salt.
If adding much garlic, with the passing of time, the colour of red pepper gets darker and the slices give out a stale smell. The strip of noodle with seasoned raw sliced fish should be about 1mm in diameter, glossy and tough. To do so, it’s good to knead flour with the hot water of 80~90℃. If using the boiling water, the ductibility of dough reduces and so, when pressing in the vercelli-press, the strip gets thick and it is not good to see. In contrast, if using the tepid water, the strip is not tough and breaks easily. So after the kneading has been completed, press the noodle into the hot water of 95~98℃, wash it 3~4times in the cold water to remove the stickiness. Then, the strip gets greasy, tough and glossy.
It’s good to make noodle broth with the pork or catfish jowl and cool it. The seasoned soy for the noodle is made by putting the powdered red pepper into the oil which cooled to the temperature of 60~70℃ after boiling down, mixing them, adding salt, soy sance, crushed welsh, garlic, sugar, morosodium glutamate, pepper, sesome oil and mixing them.
Drain the water out of the noodle, mix the noodle with broth and seasoned soy in order that the seasoning should soak through the noodle, coil the noodles, put it in the bowl, pour the broth into the bowl and serve it.
When serving it to the guests, put the slices of raw catfish and kimchi over the noodle coil flavoured with the seasoning, garnish with shredded red pepper and egg, pour the broth over noodle.