Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing over rice noodles. Vegan, bold, and satisfying Korean-inspired 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 (optional)
04 - 1 cup bean sprouts (optional)
05 - 1 tablespoon sesame seeds, toasted
06 - Fresh cilantro, for garnish

→ Noodles

07 - 8.8 ounces 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 (optional)
16 - 2 tablespoons water

→ For Roasting

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

# Step-by-Step:

01 - Preheat oven to 425°F (220°C).
02 - Toss swede ribbons with vegetable oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - Cook rice noodles according to package instructions. Drain and rinse with cold water, then set aside.
04 - In a bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Add water and adjust consistency until pourable.
05 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over and toss until thoroughly coated.
06 - Transfer to serving plates and garnish with toasted sesame seeds and fresh cilantro. Serve immediately.

# Expert Suggestions:

01 -
  • It turns an overlooked winter vegetable into something you will actually crave.
  • The gochujang dressing clings to every ribbon and noodle with just the right balance of sweet, salty, and spicy.
  • You get the satisfaction of a full meal without spending an hour at the stove.
  • It works hot, warm, or even cold straight from the fridge the next day.
02 -
  • Do not crowd the baking sheet or the swede will steam instead of roast, use two trays if you need to.
  • Rinse the noodles after cooking or they will clump into a sticky mess by the time you are ready to toss them.
  • Taste the dressing before you add it, gochujang brands vary wildly in heat and saltiness.
03 -
  • Use a mandoline with a guard to cut the swede into even ribbons, it saves time and your knknuckles.
  • If your gochujang dressing is too thick, add a splash of warm water and whisk again until it flows smoothly.
  • Toast your sesame seeds in a dry pan over medium heat for one minute, shaking constantly, and they will smell incredible.
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