Spicy Korean Temple Noodles
Updated Dec. 9, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons gochujang (Korean chile paste)
- 2tablespoons Asian persimmon, plum or other fruit vinegar
- 2tablespoons sugar, preferably organic
- 1tablespoon black raspberry extract or other berry syrup
- 1teaspoon soy sauce, preferably Korean
- 9ounces thin udon
- ¼English cucumber, peeled, quartered and sliced
Nutritional analysis per serving (4 servings)
296 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 10 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the gochujang, vinegar, sugar, berry extract and soy sauce.
- Step 2
Bring to a boil 3 quarts of water in a large pot with plenty of space to spare. Add the noodles, and when the water returns to the boil, add a cup of cold water. Return to the boil and repeat, adding the cold water, twice more. By this time the noodles should be al dente. Drain them, rinse briefly with cold water and drain well.
- Step 3
Add noodles to the bowl of seasoning. Toss together. Divide among 4 plates or bowls, top each with cucumber and serve.
Private Notes
Comments
Udon noodles are NOT the right kind to be using in this recipe. Even the thinner, flatter varieties are much too large. Instead, use somen/somyeon. The cooking method was designed for these very thin noodles, not udon. Also, people who find it too spicy should also try adding a drizzle of sesame oil, which will help tone down some of the spice.
First off, I have always found the usual recommended portion of just over 2 oz. of dry noodles too small for most noodle lovers, unless the noodles are to be a part of a larger meal. 3 oz. is better; 4 oz. is best. I used undiluted concentrated cherry juice in place of the fruit vinegar and cherry-flavored vinegar in place of the syrup. I also included a 1/2 tsp. toasted black sesame seeds and a teaspoon of toasted sesame oil to the ingredients. The results were delicious!
I made this dish and felt like it was missing something. As is, think this would be a better side dish, not a main course. Ideas: More crunchy, cooling vegetables (daikon, cabbage) Soft boiled egg Sesame seeds Octopus (pan fried and tossed with a little vinegar)
I can’t say that I actually made this recipe. I used cider vinegar as others did and didn’t have any of the recommended berry substitutes so I used a mix of ketchup and grape jelly. Luckily I did have some terrific udon and the rest of the ingredients. It tasted very odd as a cold dish once mixed and there was a lot of unabsorbed sauce at the bottom of the bowl. I put it all in a large skillet to warm up and the sauce simmered a bit. Overall my family liked it. Apologies to the author!
We used Chambord liqueur as the black raspberry extract, it turned out well and will make again. Could benefit from additions as others have suggested, shrimp or chicken, eggs, etc.
Mine didn’t turn out to be this vivid red, but I took some liberties with substitutions, using balsamic vinegar and syrup from Luxardo cherries. I also added chili oil and sriracha to make it spicier, and a little of the pasta water to expand the sauce. I used 14 oz of udon. The cooking method for the udon seemed inconsequential—they cooked to al dente and that was that. The comment about this method being intended for a more delicate noodle makes sense. In the end, it was pretty tasty.