Forget memorising complicated recipes. These three golden ratio sauces are all you need to transform a simple packet of Korean noodles into something that tastes like it came straight from a Seoul street stall. Each ratio is dead simple to remember and endlessly adaptable.

Ingredients

  • 2 portions fresh or dried Korean noodles (somyeon, ramyeon, or udon)

Bibim Sauce (spicy-sweet)

  • 2 tbsp gochujang
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • Splash of vinegar (optional)

Jjajang Sauce (savoury-rich)

  • 2 tbsp black bean paste (chunjang)
  • 2 tbsp sugar
  • 1 tbsp sesame oil

Cream Sauce (cheesy-buttery)

  • 100 ml milk
  • 1 slice cheese (or a handful of shredded mozzarella)
  • 1 tbsp butter
  • Pinch of salt and pepper

Singapore Swap

  • Gochujang and chunjang: Available at Don Don Donki (Orchard Central, Downtown East) or the Korean grocery stores along Tanjong Pagar Road. CJ Haechandle is a reliable brand stocked at most outlets.
  • Fresh Korean noodles: Grab them chilled from the refrigerated aisle at Don Don Donki. FairPrice Finest sometimes stocks dried somyeon near the Asian noodle section.
  • Sesame oil and basics: Any FairPrice or Sheng Siong will have these.

Instructions

  1. Boil a pot of water and cook your noodles according to the packet directions. Drain and rinse under cold water if making bibim or jjajang; keep hot for cream sauce.
  2. Bibim sauce: Combine gochujang, sugar, and sesame oil in a bowl at a 2:1:1 ratio. Toss with cold noodles and add a splash of vinegar if you like tang. Top with a sliced egg and cucumber.
  3. Jjajang sauce: Mix black bean paste, sugar, and sesame oil at a 2:2:1 ratio. Stir through warm noodles. Garnish with diced cucumber.
  4. Cream sauce: In a small pan over low heat, combine milk, cheese, and butter at a 1:1:1 ratio. Stir until melted and smooth. Pour over hot noodles and season with salt and pepper.
  5. Plate up, garnish, and serve immediately.

Tips

  • Scale the ratios up or down freely — as long as you keep the proportions, the flavour stays balanced.
  • The bibim sauce works brilliantly as a dipping sauce for dumplings too.
  • For the cream sauce, a pinch of garlic powder takes it to the next level.