Korean Myeongi Jangajji Bibim Udon (Wild Garlic Pickle Udon)
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.
Adjust Servings
Instructions
- 1
Lightly squeeze and slice pickled wild garlic into 1 cm strips.
- 2
Julienne cucumber and drain the tuna.
- 3
Mix gochujang, pickle brine, and sesame oil for the sauce.
- 4
Cook udon, rinse in cold water, and drain thoroughly.
- 5
Toss noodles with sauce and sliced pickled wild garlic in a large bowl.
- 6
Plate and top with cucumber, tuna, and sesame seeds.
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Nutrition (per serving)
Goes Well With
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