Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing over rice noodles. Vegan, Korean-inspired fusion dish.

# What You Need:

→ Vegetables

01 - 1 large swede (rutabaga), peeled and cut into thin ribbons
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned
04 - 1 cup bean sprouts
05 - 1 tablespoon sesame seeds, toasted
06 - Fresh cilantro, for garnish

→ Noodles

07 - 8.8 oz dried rice noodles

→ Gochujang Dressing

08 - 3 tablespoons gochujang (Korean chili paste)
09 - 1.5 tablespoons soy sauce
10 - 2 tablespoons maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon toasted sesame oil
13 - 1 clove garlic, finely grated
14 - 1 teaspoon fresh ginger, grated
15 - 0.5 teaspoon chili flakes
16 - 2 tablespoons water

→ For Roasting

17 - 2 tablespoons vegetable oil
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F.
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Cook rice noodles according to package instructions. Drain and rinse with cold water, then set aside.
05 - In a bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, chili flakes, and water. Adjust water to achieve a pourable consistency.
06 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over and toss until well coated.
07 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Suggestions:

01 -
  • It transforms a humble root vegetable into something unexpectedly vibrant and crave-worthy.
  • The gochujang dressing clings to every ribbon and noodle, delivering sweet heat in every bite.
  • It comes together in under an hour and feels like a restaurant dish you made at home.
  • You can toss in whatever vegetables are sitting in your fridge and it still works.
02 -
  • Don't skip rinsing the noodles after cooking, it stops them from turning into a sticky clump and keeps the texture clean.
  • Roast the swede ribbons in a single layer, if they're piled up they'll steam and go soft instead of getting those crispy golden edges.
  • Taste the dressing before tossing, gochujang brands vary in heat and saltiness so adjust the maple syrup or soy sauce to your liking.
  • If the swede ribbons are too thick, they won't roast evenly, aim for the thickness of a lasagna noodle or thinner.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it makes a huge difference in flavor.
  • If your gochujang is too thick or salty, add a little more maple syrup and water to balance it out before tossing.
  • Use a mandoline with a guard to slice the swede quickly and evenly, it saves time and your knuckles.
  • Double the dressing and keep the extra in the fridge, it's perfect for quick grain bowls, roasted vegetables, or drizzling over rice.
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