This is the sauce formula that changed my noodle game forever. Three ratios that work with whatever you have in the pantry. No measuring cups required, just remember the numbers.
The beauty of a ratio is that it scales. Making noodles for one? Use teaspoons. Feeding four? Use tablespoons. The proportions stay the same.
Ingredients
- 200g Korean wheat noodles (somyeon or ramyeon noodles)
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1 stalk spring onion, sliced
- Sesame seeds for garnish
- 1 egg (optional)
Method
- Cook noodles in boiling water for 3 minutes until al dente. Drain and rinse under cold water.
- Mix the golden ratio sauce: 2 parts gochujang, 1 part soy sauce, 1 part sesame oil, half part sugar, half part rice vinegar.
- Toss the noodles with the sauce until evenly coated. The ratio scales perfectly for any amount.
- Add minced garlic, spring onion, and sesame seeds. Top with a fried egg if you like.
- Serve immediately. The noodles will absorb the sauce as they sit, so eat them fresh.
The Golden Ratio
Gochujang
2 parts
Soy Sauce
1 part
Sesame Oil
1 part
Sugar + Vinegar
1/2 part each
Once you have the base ratio down, start experimenting. Add a spoonful of peanut butter for a nutty version. Swap rice vinegar for lime juice. Throw in some gochugaru flakes for extra heat.
The ratio works because it balances five flavour profiles: spicy (gochujang), salty (soy), nutty (sesame), sweet (sugar), and sour (vinegar). Korean cooking is all about that balance.
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