Korean Gochujang Bibim Udon Cup (Spicy Mixed Udon Cup)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles.
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Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.
Ingredients
Instructions
- 1
Slice 80 g cabbage and 40 g carrot into long, thin julienne strips.
If the vegetables seem wet, press them with a paper towel so their moisture does not thin the spicy sauce later.
- 2
Bring a pot of water to a full boil over high heat, then add 2 packs of frozen udon.
Loosen the strands with chopsticks and blanch for only 1 minute so the noodles stay springy.
- 3
Drain the noodles in a sieve and rinse immediately under cold water for 30 seconds.
Shake them gently by hand until fully cooled, then drain well so the sauce can cling instead of sliding off.
- 4
In a bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp oligosaccharide syrup, 2 tsp vinegar, and 1 tsp sesame oil.
Stir until no paste lumps remain and the sauce looks glossy.
- 5
Put the cooled noodles and vegetables in a large bowl and toss them lightly first.
Add the sauce, then lift and fold for about 2 minutes until every thick strand is evenly coated red.
- 6
Divide into meal-size cups and sprinkle the 1 teaspoon of sesame seeds evenly.
Serve cold at once before the noodles soften.
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