Spicy Korean Temple Noodles

This dish, which clamors for a beer, is a simple tangle of noodles, each strand glossed with a ruddy, vibrant mix of seasonings. The method for cooking the noodles is unusual: very gentle and very effective. I’ll wager it works with angel hair.

More Korean recipes from NYTCooking.com.

Ingredients

• 2 tablespoons gochujang (Korean chile paste)
• 2 tablespoons Asian persimmon, plum or other fruit vinegar
• 2 tablespoons sugar, preferably organic
• 1 tablespoon black raspberry extract or other berry syrup
• 1 teaspoon soy sauce, preferably Korean
• 9 ounces thin udon
• ¼ English cucumber, peeled, quartered and sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    288 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 9 grams protein; 402 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large bowl, mix together the gochujang, vinegar, sugar, berry extract and soy sauce.
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.
3. Add noodles to the bowl of seasoning. Toss together. Divide among 4 plates or bowls, top each with cucumber and serve.

15 minutes