It's hard to find fresh sea bream
There's a huge sea bream that I got during the holidays in the freezer
It defrosted it naturally.
Frozen sea bream has no intestines and scales
I just washed it clean once.
And cut the ends and put on the flesh.
Just like sashimi, except for the bone in the middle, you're going to scoop up the flesh.
Put the tip of the knife between the bone and the flesh and separate the bone and the flesh by cutting it little by little.

As expected, I couldn't scoop it up like people who scoop raw fish.
And I removed all the thorns in one day.
There are thorns in the middle, so it would be better to remove them when you eat.
Add rice wine/white wine, herb powder, salt, and pepper, and add lemon juice.
Store in the refrigerator for a while

Marinate sea bream and prepare other ingredients.
If you have pork belly first, it's better to use it. If you don't have it, you can use bacon like me.
And please prepare mini cabbages, rat dung peppers or peperocino.
Minced onions, sliced garlic, and naengmyeon are ready.
Instead of using ready-made sujebi, I made sujebi dough and matured it for a day
I'm going to make sujebi with dough

Put a bit of salt in the boiling water
Please put sujebi in here.
If you want ready-made sujebi, you can blanch it in boiling water with salt

Take out the ripe sujebi separately and put it in a bowl.
You don't have to cool it down.
It's handmade sujebi with dough.

Now let's make pasta.
First, put a lot of olive oil into the heated pan and stir-fry the garlic.

Then add the mini cabbage, chopped onions, and bacon
Stir-fry it together.
I used shallots instead of onions.

Season it with salt and pepper.

And add two ladles of noodles that boiled sujebi.
Sujebi has been taken out, so there's still noodles left.
You can add the noodle water.

Take out the sea bream that was seasoned.
The reason why I put rice wine or white wine in it is to catch the fishy taste.
It's the same with lemon juice.

You can just grill it
It was a crispy and frozen product, so I'll coat it with starch
I'm going to grill it.

Put foil on the pan that doesn't burn and doesn't stick
After heating the pan
Add plenty of olive oil.

Now you can grill sea bream.
If there's a lot of oil, cover it with a kitchen towel and cook it
It can prevent oil from splashing.

It's being baked nicely.
I kept watching from the side, and I was careful not to burn it.
And I slightly turned it upside down while looking at the bottom.

If it's cooked well
As a final step, add two slices of butter and bake.
If you continue to sprinkle the butter on the sea bream
As it turns golden back and forth, the savory taste of butter will be easily cut.

I'm going to finish the pasta now.
Sea bream is almost cooked.
Lastly, add the cooled sujebi and mix well.

And add Parmesan cheese powder
If you mix it well, it's over!!!
First, the sujebi pasta is done.

I'm going to cook sea bream and use the remaining oil
Chef Kim Ho-yoon's kick. Just stir-fry the naengmyeon a little bit.
While grilling the fish fillets, add the scent left in the oil
It also adds to the flavor of butter.
Please stir-fry it a little bit.

Let's start plating.
First, put the sujebi pasta in the center
I also put the orange on the corner.

And on top of the baked sea bream pasta
Please raise it slightly. So that they can be piled up

And lastly, put the stir-fried naengmyeon on top
If you raise it up so that it rises
Chef Kim Ho-yoon's Domi Sujebi Pasta is completed.