Gochujang Swede Noodles (Printable)

Roasted swede ribbons with spicy gochujang dressing over rice noodles. Vegan and full of Korean-inspired flavor.

# 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 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
16 - 2 tablespoons water

→ For Roasting

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

# Steps:

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 - Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
04 - In a bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Add water to achieve a pourable consistency.
05 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour gochujang dressing over the mixture and toss until everything is well coated.
06 - Transfer to serving bowls immediately. Garnish with toasted sesame seeds and fresh cilantro.

# Expert Tips:

01 -
  • It turns an underrated root vegetable into something you'll crave on repeat.
  • The gochujang dressing is the kind of sauce you'll want to put on everything else in your fridge.
  • It feels indulgent but comes together with pantry staples and minimal fuss.
  • The balance of sweet, salty, spicy, and nutty hits every corner of your palate.
02 -
  • Don't skip flipping the swede ribbons halfway through roasting or you'll end up with some burnt and some undercooked.
  • Rinse the noodles after cooking or they'll clump into a gummy brick by the time you're ready to toss.
  • Taste the dressing before adding it, everyone's gochujang is slightly different in heat and saltiness.
03 -
  • Use a mandoline to get super thin, even swede ribbons that roast faster and more uniformly.
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it makes a huge difference.
  • If your gochujang is too thick or salty, add an extra tablespoon of water and a touch more maple syrup to balance it out.
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