An elaborate cold platter of buckwheat noodles surrounded by an array of seasoned seafood, vegetables, and garnishes, dressed in a tangy mustard-vinegar sauce, a showpiece of Kaesong cuisine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large round brass platter
Garnishes: pine nuts, egg strips, chili threads
Accompaniments: mustard-vinegar sauce
Instructions
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1
Cook buckwheat noodles in boiling water until just tender. Drain and rinse in ice water. Set aside.
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2
Blanch squid and shrimp separately in salted boiling water until just cooked. Cool immediately in ice water.
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3
Make thin egg sheets (yellow and white separated for color), slice into strips.
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4
Prepare the mustard-vinegar sauce by whisking all sauce ingredients together.
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5
Arrange noodles in the center of a large round platter.
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6
Surround with sections of squid, shrimp, cucumber, pear, radish, and egg strips in a decorative circular pattern.
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7
Scatter pine nuts over the top. Serve the sauce on the side for guests to dress their own portions.
Did You Know?
Eo-bokjaeng-ban was a dish reserved for the most important guests in Kaesong, and the elaborate circular arrangement on the platter was considered an art form reflecting the host's respect.
Chef's Notes
Equipment Tips
- large pot
- large round platter
- sharp knife
Garnishing
pine nuts, egg strips, chili threads
Accompaniments
mustard-vinegar sauce
The Story Behind 어복쟁반
This elaborate platter originates from Kaesong, the ancient capital of the Goryeo Dynasty and a city renowned for its sophisticated cuisine. The dish exemplifies the Kaesong culinary tradition of presenting beautifully arranged, multi-component dishes at formal banquets. The combination of cold noodles with various seafood and a tangy sauce reflects the refined northern palate.
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