Koreansk nudelskål med sötpotatis, tteokbokki och grönsaker

Instructions

1. Prepare the ingredients

   Start by washing and cutting all vegetables. Cut broccoli into florets, julienne the carrot, and finely slice the spring onions (set some aside for garnish). Boil the sweet potato until soft, then slice it in half. Mince the garlic cloves and set aside.

2. Cook the somyeon noodles

   5min

   Bring a pot of water to a boil and cook the somyeon noodles according to package instructions (usually 3–4 minutes). Drain and rinse with cold water to prevent sticking. Set aside.

3. Stir-fry vegetables and tteokbokki

   7min

   In a large pan or wok, heat a bit of oil over medium heat. Add garlic and stir-fry for 30 seconds. Add broccoli, carrots, and tteokbokki. Stir-fry for about 5–7 minutes until the vegetables are tender and the rice cakes are chewy and slightly golden.

4. Make the spicy sauce

   In a small bowl, mix gochujang, soy sauce, maple syrup, and toasted sesame oil. Stir well to combine into a smooth, spicy sauce.

5. Combine everything

   3min

   Pour the spicy sauce over the stir-fried mixture and toss well to coat. Let it cook for another 2–3 minutes so the sauce thickens and soaks into the ingredients. Add the cooked noodles and mix gently until warmed through.

6. Plate and serve

   Transfer the noodle mix to serving bowls. Garnish with spring onions and sesame seeds. Add the sweet potato halves and veggie patties on the side. Serve hot and enjoy your Korean-inspired bowl!