Apple Vinegar Spicy Mixed Noodles
Quick answer
Apple Vinegar Spicy Mixed Noodles is a cold noodle dish featuring a sauce made with freshly grated apple and apple vinegar.
What makes this special
- Apple vinegar and freshly grated apple add a natural, tangy sweetness to these spicy noodles.
- Grated fresh apple replaces sugar for natural sweetness
- Sauce rested 30 minutes in the fridge mellows raw gochujang
Key ingredients
Core cooking flow
- 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...
- 3 Transfer the sauce to a sealed container and refrigerate for 30 minutes so t...
Apple Vinegar Spicy Mixed Noodles is a cold noodle dish featuring a sauce made with freshly grated apple and apple vinegar. Instead of using a large amount of refined sugar, half of a fresh apple is grated into the mixture to provide a natural sweetness. The sauce combines gochujang, gochugaru, soy sauce, minced garlic, and apple vinegar, and it is rested in the refrigerator for thirty minutes to eliminate the raw smell of the chili paste and deepen the flavor. The thin wheat noodles are boiled for three minutes and then rinsed vigorously in cold water to remove excess starch, which ensures a springy and chewy texture. Once drained, the noodles are tossed with the chilled seasoning sauce and sesame oil. The dish is garnished with a halved hard-boiled egg and sesame seeds before serving.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Peel half an apple and grate it finely on a box grater so the juice and pulp remain together.
- 2Season
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.
- 3Season
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
Plate neatly, halve the hard-boiled egg and place it on top, then finish with a sprinkle of sesame seeds.
After the steps
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