Gochujang Swede Noodles (Printable)

Roasted swede ribbons with gochujang dressing and rice noodles. Vibrant, vegan, and satisfying Korean fusion.

# 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

# Directions:

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, 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 -
  • The swede becomes caramelized and tender when roasted, adding a natural sweetness that balances the bold gochujang kick perfectly.
  • It comes together in under an hour and feels restaurant-quality without requiring any fancy techniques or hard-to-find ingredients.
  • The dressing works magic on almost any vegetable you have lying around, making this a brilliant way to use up your crisper drawer.
02 -
  • Don't skip turning the swede halfway through roasting, or you'll end up with one side perfectly caramelized and the other side pale and slightly tough.
  • The dressing thickens as it sits, so if you're making this ahead, add an extra tablespoon of water before tossing and reserve a little extra for the bowl you're serving from.
03 -
  • If your gochujang is very thick or pasty, don't panic when whisking the dressing because it will loosen beautifully once the other wet ingredients are incorporated.
  • Toasting your own sesame seeds in a dry pan for two minutes before sprinkling them on top adds a roasted depth that store-bought pre-toasted seeds sometimes lack.
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