어복쟁반 — Print Recipe — The Culinary Codex

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.

Ingredients

300g buckwheat noodles
200g squid, cleaned and scored
200g shrimp, peeled and deveined
200g sea cucumber, sliced (optional)
2 eggs
1 cucumber, julienned
1 Korean pear, sliced
100g radish, julienned
Pine nuts
Sauce: 3 tbsp mustard, 3 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp sesame oil

Instructions

1 Cook buckwheat noodles in boiling water until just tender. Drain and rinse in ice water. Set aside.
2 Blanch squid and shrimp separately in salted boiling water until just cooked. Cool immediately in ice water.
3 Make thin egg sheets (yellow and white separated for color), slice into strips.
4 Prepare the mustard-vinegar sauce by whisking all sauce ingredients together.
5 Arrange noodles in the center of a large round platter.
6 Surround with sections of squid, shrimp, cucumber, pear, radish, and egg strips in a decorative circular pattern.
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.