Gochujang Swede Noodles (Print-Friendly)

Roasted swede ribbons with gochujang dressing and rice noodles - a vibrant Korean-inspired fusion dish.

# What You'll Need:

→ 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

# How To Make It:

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 25–30 minutes, turning halfway through, until golden and tender.
03 - Meanwhile, cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
04 - In a bowl, whisk together all gochujang dressing ingredients. Adjust water to achieve a pourable consistency.
05 - In a large mixing bowl, combine roasted swede, noodles, spring onions, carrot, and bean sprouts. Pour over the gochujang dressing and toss until everything is well coated.
06 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.

# Expert Advice:

01 -
  • It turns a humble root vegetable into something exciting and crave-worthy without any fuss.
  • The gochujang dressing clings to every noodle and ribbon, delivering sweet, salty, and spicy in one bite.
  • You can have it on the table in under an hour, and it feels like a restaurant dish.
  • It works just as well served warm or at room temperature, making it perfect for meal prep or potlucks.
02 -
  • Don't crowd the baking sheet when roasting the swede or it will steam instead of caramelize, use two sheets if you need to.
  • Rinse the noodles well after cooking or they'll stick together in a clump and won't absorb the dressing properly.
  • Taste the dressing before you toss it in, every brand of gochujang has a different heat level and you might want to adjust the maple syrup or soy sauce.
  • If the dressing seems too thick after mixing, add another splash of water, it should be glossy and coat the back of a spoon without being gloopy.
03 -
  • Use a mandoline to slice the swede into uniform ribbons so they roast evenly and look more elegant on the plate.
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on, it deepens their flavor and makes them more fragrant.
  • If you love heat, stir a spoonful of gochugaru (Korean chili flakes) into the dressing for an extra layer of smoky spice.
  • Make the dressing a day ahead and let it sit in the fridge, the flavors meld together and become even more rounded.
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