Apple Vinegar Spicy Mixed Noodles

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Somyeon (thin wheat noodles)200 gg

Apple½ eaea

Gochujang3 tbsptbsp

Gochugaru1 tbsptbsp

Apple vinegar3 tbsptbsp

Soy sauce1 tbsptbsp

Oligosaccharide2 tbsptbsp

Sesame oil1 tbsptbsp

Minced garlic½ tbsptbsp

Boiled egg1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Peel half an apple and grate it finely on a box grater so the juice and pulp remain together.
2

Season

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

Season

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

Heat

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

Season

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

Finish

Arrange the noodles in a bowl and finish with 1 boiled egg cut in half.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pulp and juice from half an apple mixed into the gochujang sauce for sweetness and acidity
Finish cue: 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.
Avoid this: Rub the cooked noodles under cold water immediately and drain thoroughly so they do not dilute the sauce.
Substitution: Instead of using a large amount of refined sugar, half of a fresh apple is grated into the mixture to provide a natural sweetness.
Storage and reheating: 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.