Korean Myeongi Jangajji Bibim Udon (Wild Garlic Pickle Udon)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Myeongi jangajji (wild garlic leaves pickled in soy) is sliced into the bowl, and its pickling liquid loosens the gochujang into a sauce for chilled udon.
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The garlicky smell of the leaves comes through the heat, and shredded cucumber and tuna go on top.
Ingredients
Instructions
- 1
Lightly squeeze 60 g of soy-pickled wild garlic leaves, then slice them into 1 cm strips.
Do not wring them dry, because a little brine helps the leaves keep their sharp, savory flavor.
- 2
Cut 80 g of cucumber into thin julienne strips and drain 100 g of canned tuna well.
Keep the tuna in larger flakes instead of mashing it, so it stays distinct after mixing.
- 3
Stir together 1.5 tablespoons gochujang, 1 tablespoon pickle brine, and 1 tablespoon sesame oil before the noodles are cooked.
Mix until smooth, with no thick gochujang lumps, so the sauce coats evenly.
- 4
Cook 400 g of udon noodles in boiling water according to the package timing.
When the strands separate and feel springy, drain them at once and rinse under cold water to stop softening.
- 5
Shake the rinsed udon in a strainer until the surface water is gone.
This step matters because extra water will dilute the gochujang dressing and keep it from clinging to the noodles.
- 6
In a large bowl, gently toss the noodles, sauce, and sliced pickled wild garlic until the noodles are evenly coated.
Plate them, then add cucumber, tuna, and 1 teaspoon sesame seeds on top.
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