Apple Vinegar Spicy Mixed Noodles
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
With grated fresh apple handling part of the sweetness and apple cider vinegar bringing the tang, the gochujang sauce tastes lighter and fresher.
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It is not fruit-sweetened alone, though: oligosaccharide syrup goes in too. Thirty minutes in the fridge takes the raw edge off the gochujang and lets the apple's acidity settle into it. Half a boiled egg on top turns the thin somyeon noodles into an easy light meal.
Ingredients
Instructions
- 1
Peel half an apple and grate it finely on a box grater so the juice and pulp remain together.
- 2
Combine the grated apple with 3 tbsp gochujang, 1 tbsp red pepper flakes, 3 tbsp apple cider vinegar, 1 tbsp soy sauce, 2 tbsp oligodang syrup, and 0.5 tbsp minced garlic, and stir until uniform.
- 3
Transfer the sauce to a sealed container and refrigerate for 30 minutes so the apple's acidity blends with the gochujang and deepens the flavor.
- 4
Cook 200g somyeon in boiling water for 3 minutes until translucent, then drain and rub vigorously under cold water to remove starch, and drain in a colander.
- 5
In a large bowl, combine the drained noodles and the chilled sauce, add 1 tbsp sesame oil, and toss gently with chopsticks until the sauce coats every strand without breaking the noodles.
- 6
Arrange the noodles in a bowl and finish with 1 boiled egg cut in half.
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