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 bibim udon is a Korean mixed noodle dish where springy udon noodles are tossed with sliced soy-pickled wild garlic, gochujang sauce, canned tuna, and julienned cucumber.

The pickle brine is used in place of plain vinegar in the dressing, which introduces a fermented depth that regular acidity cannot replicate. Squeezing excess moisture from the pickled leaves before slicing ensures they distribute evenly among the noodles. Drained tuna adds protein and a savory richness, while the cucumber brings a crisp, watery crunch that counterbalances the salty pickles and spicy gochujang. Draining the udon thoroughly after cooking is essential so the sauce stays concentrated and coats each strand.

Ingredients (2 servings)

Ingredient	Amount	Unit
udon noodles	400	g
pickled wild garlic leaves	60	g
canned tuna	100	g
cucumber	80	g
gochujang	1.5	tbsp
pickle brine	1	tbsp
sesame oil	1	tbsp
sesame seeds	1	tsp

Instructions

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

6 steps

1

Prep

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

Prep

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

Season

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

Heat

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

Step

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soy-pickled wild garlic and tuna tossed with springy udon in a fermented brine sauce.
Finish cue: In a large bowl, gently toss the noodles, sauce, and sliced pickled wild garlic until the noodles are evenly coated.
Avoid this: Do not wring them dry, because a little brine helps the leaves keep their sharp, savory flavor.
Substitution: Using pickle brine instead of vinegar adds deeper umami.