Korean Spicy Mixed Wheat Noodles
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Gochujang heat, the sweetness of maesil plum syrup, and a sharp hit of vinegar land together in each mouthful of these cold somyeon noodles.
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A thorough cold-water rinse strips off surface starch, so the thin wheat noodles turn bouncy and the sauce coats them evenly instead of clumping. Torn lettuce and cucumber strips bring crunch, and the little moisture they release loosens the thick sauce just enough.
Ingredients
Instructions
- 1
Tear 50 g lettuce into bite-size pieces and julienne 1/2 cucumber thinly.
Briefly soak the vegetables in cold water, then drain well so they stay crisp without watering down the noodles later.
- 2
In a mixing bowl, stir 1.5 tablespoons gochujang with 1 tablespoon gochugaru, 1 tablespoon plum syrup, 1 tablespoon vinegar, and 1 tablespoon soy sauce. Add 1 teaspoon sesame oil and mix until glossy.
- 3
Bring a generous pot of water to a full boil, then fan in 220 g somyeon so the strands separate.
Cook over medium-high heat for about 3 minutes, lifting when the edges look slightly translucent. Before rinsing the noodles, reserve 1 tablespoon of their cooking water.
- 4
Move the cooked noodles straight into cold water and rub them between your hands.
Keep rinsing until the water runs clearer and the noodles feel cold, springy, and no longer slippery with excess starch.
- 5
Shake off as much water as possible, then toss the noodles with the sauce first so every strand is coated.
If the sauce feels stiff, loosen it with 1 tablespoon noodle cooking water.
- 6
Add the lettuce and cucumber only at the end, folding gently so they do not wilt or break.
Serve while still cold, checking that the sauce coats the noodles without pooling heavily.
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