Gochujang Swede Noodles (Printable Version)

Roasted swede ribbons with gochujang dressing, spring onions, and rice noodles for a Korean-inspired vegan meal.

# Ingredient List:

→ Vegetables

01 - 1 large swede (rutabaga), peeled and cut into thin ribbons or julienne
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 or coriander, 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 or honey
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, for extra heat)
16 - 2 tablespoons water, to loosen

→ 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.
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 all gochujang dressing ingredients. Adjust water as needed 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 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • It turns an underrated vegetable into the star of the plate with almost no effort.
  • The gochujang dressing is so good you'll want to double it and keep it in the fridge for everything.
  • It's filling, vibrant, and completely vegan without trying to convince you it's something else.
02 -
  • Don't crowd the baking sheet or the swede will steam instead of roast, and you'll miss out on those crispy caramelized bits that make this dish sing.
  • Rinse the noodles after cooking or they'll clump into a gummy mess by the time you're ready to toss them with the dressing.
  • Taste the dressing before you add it and adjust the sweetness or heat to your liking; gochujang brands vary wildly in spice level.
03 -
  • Use a mandoline with a julienne blade if you have one; it'll save you ten minutes of knife work and give you perfectly even ribbons that roast at the same rate.
  • If your gochujang dressing tastes too sharp, let it sit for five minutes after mixing; the flavors mellow and come together as the garlic and ginger infuse the liquid.
  • Always taste a strand of swede halfway through roasting; if it's still rock-hard in the center, give it another five to ten minutes rather than pulling it out early.
Return