Chilled spicy sweet Korean Pear and Red Chile Sauce with Japanese Pickled Mackerel!
The red color of the sauce does not come from tomatoes. It comes from mild red chile peppers! Chile peppers and fruit are a classic Native American flavor combination. After the colombian exchange, chile peppers became a big part of Korean cuisine. It did not take Korean chefs much time to figure out that Korean pears taste great with mild chile peppers. The chilled Korean Pear and red chile pepper buckwheat noodle entree called naengmyeon became an instant classic! Shime Saba is made with a few varieties of mackerel. For those who have never caught wild mackerel and eaten the mackerel in the same day, it is hard to describe how good fresh mackerel tastes. After mackerel sits for 12 hours or more on ice, the color of the meat becomes opaque and the meat becomes oily. Mackerel spoil quickly. Mackerel also travel through tropical waters, so parasitic pathogens render mackerel unsafe to be served raw. Shime Saba is the name for lightly pickled mackerel for sushi. Fresh mackerel are heavily salted for a while, then the salt is rinsed off with sweet rice vinegar. This process produces a nice clean fresh pickled mackerel flavor and it makes mackerel safe to be served as sushi. Korean chefs do make great sushi and sushi is well liked in Korea. Seafood has always been a big part of Korean cuisine. Naengmyeon is sometimes offered with raw fish or dried seafood. It seemed like a good idea to garnish this naengmyeon entree with shime saba, because the flavors go well together!
Spicy Sweet Korean Pear Red Chile Pepper Sauce For Naengmyeon: This recipe makes enough sauce for 2 to 3 servings! Place 1 chopped peeled and seeded Korean pear (asian pear) in a container. Add 1 tablespoon of rice vinegar. Add 1/2 tablespoon of ginger paste. Add 1/2 tablespoon of Korean mustard or dijon mustard. Add 6 to 8 chopped garlic cloves. Add 3 tablespoons of small chopped onion. Puree the ingredients with an electric pureeing wand or with a food processor. Set the light colored puree aside. Heat 3 cups of water over high heat. Cut the stem end off of 12 to 14 red jalapeno peppers. Blanch the trimmed pepper in the boiling water for 1 minute. Drain the hot water off of the peppers and cool the peppers under cold running water. Split the peppers in half. Note: Scrape most of the seeds and pulp out of the peppers, if you prefer a mildly spicy sauce. Leave the seeds and pulp attached if you want a spicy flavored sauce! Coarsely chop the blanched peppers and place them in a container. Add 1 tablespoon of rice vinegar. Add 2 tablespoons of brown sugar. Add 2 to 3 tablespoons of honey. (The amount of sweetness is a personal choice!) Add 1 1/2 tablespoons of thin soy sauce. Puree the ingredients with an electric pureeing wand or a food processor. Combine the light colored puree with the red colored puree. Add 1 tablespoon of sesame oil. Add 1 teaspoon of toasted sesame seeds. Add sea salt and white pepper. Add 1 tablespoon of Korean red chile powder. (Chinese chile powder can be substituted.) Add 1 1/2 to 2 tablespoons of Spanish paprika. Mix the ingredients together. Place the sauce in a refrigerator, till it becomes chilled.
Korean Buckwheat Noodles: Boil a pot of water over high heat. Add 1 portion of fresh Korean buckwheat noodles. Stir the noodles occasionally, till they become fully cooked. Drain the hot water off of the noodles. Add cold water and a few handfuls of ice cubes to the hot noodles in the pot. Stir the noodles by hand, till they feel like they have a firm chewy texture. Drain the ice water off of the noodles.
Shime Saba Naengmyeon: I only suggest preparing home made shime saba with fresh caught mackerel. Pre-prepared shime saba is available as a frozen product at asian markets. It is a nice quality sushi product! Place the cold noodles in a mixing bowl. Add enough of the chilled spicy sweet Korean pear red chile pepper sauce to coat the noodles. Toss the ingredients together. Use a long tine carving fork or chop sticks to twist the noodles so they look nice and place them on a plate. Sprinkle some thin julienne sliced carrot over the naengmyeon. Bias slice a 4 to 5 ounce piece of shime saba, so the slices are large bite size. Place the shime saba slices on top of the naengmyeon, so they look nice. Garnish the plate with a savoy cabbage leaf, a couple of thin slices of jalapeno and a green onion that is flower cut.
The flavor combination of light sweet pickled mackerel and spicy sweet naengmyeon is incredibly delicious! Yum! ... Shawna
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