How to Make Garlic Ginger Noodles with Charred Scallions
How to Make Garlic Ginger Noodles with Charred Scallions is a easy Korean recipe that serves 2. 420 calories per serving. Recipe by Rachael Ray Show on YouTube.
Prep: 5 min | Cook: 16 min | Total: 26 min
Cost: $21.35 total, $10.68 per serving
Ingredients
- 8 oz Fresh Korean Wheat Noodles (uncooked, fresh noodles)
- 0.5 cup Olive Oil (extra virgin, divided)
- 2 bunches Scallions (white parts for searing, green tops for garnish)
- 2 pieces Jalapeño Peppers (seeded, quartered lengthwise)
- 2 inch Fresh Ginger (peeled, cut into match‑stick strips)
- 4 cloves Garlic (thinly sliced with a truffle shaver or knife)
- 1 tablespoon Korean Red Pepper Flakes (Gochugaru) (adjust to desired heat)
- 1 teaspoon Salt (plus a pinch for luck)
Instructions
Prep All Aromatics
Slice the white parts of the scallions, quarter and coarsely slice the jalapeños, cut the ginger into match‑stick strips, and thinly slice the garlic.
Time: PT5M
Heat Skillet and Add Initial Oil
Place the cast iron skillet over high heat until very hot, then add 1/4 cup olive oil.
Time: PT2M
Temperature: high
Sear Scallions and Jalapeños
Add the sliced white scallions and jalapeño pieces, sprinkle with a pinch of salt, and stir‑fry until they turn blackened, about 2–3 minutes.
Time: PT3M
Temperature: high
Remove Aromatics and Cool Pan
Transfer the blackened scallions and jalapeños to a bowl and turn off the heat. Let the skillet cool for about a minute.
Time: PT1M
Gentle Cook Garlic and Ginger
Add another 2 Tbsp olive oil to the skillet, then add the sliced garlic and ginger. Turn the heat off and let them sit for about 1 minute until fragrant but not browned.
Time: PT1M
Cook Fresh Noodles
In a pot of boiling water, cook the fresh Korean noodles for 3–4 minutes until just tender. Reserve 1/4 cup of the cooking water, then drain.
Time: PT4M
Temperature: boiling
Deglaze with Noodle Water
Return the skillet to low heat, pour the reserved noodle cooking water into the garlic‑ginger oil, add a pinch of salt, and stir to deglaze.
Time: PT1M
Temperature: low
Combine Noodles with Aromatics
Add the drained noodles to the skillet, toss to coat, and cook for 2–3 minutes until heated through and glossy.
Time: PT3M
Temperature: medium-high
Finish with Heat and Fresh Veggies
Stir in the Korean red pepper flakes, then add three‑quarters of the previously seared scallions and jalapeños. Toss quickly.
Time: PT1M
Temperature: medium
Plate and Garnish
Serve the noodles directly from the pan or transfer to plates. Top with the remaining raw scallion greens and jalapeño slices for fresh crunch.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 16g
- Fiber
- 4g
Dietary info: Vegetarian, Vegan, Gluten (contains wheat), Dairy-Free
Allergens: Wheat, Garlic
Ingredient Substitutions
- Instead of Fresh Korean Wheat Noodles: Fresh udon noodles, Fresh ramen noodles, Dried wheat noodles (cooked per package)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Scallions: Spring onions
- Instead of Jalapeño Peppers: Green Thai chili, Serrano pepper
- Instead of Fresh Ginger: Ground ginger (use 1/2 tsp)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Korean Red Pepper Flakes (Gochugaru): Crushed red pepper flakes
- Instead of Salt: Sea salt
Equipment Needed
- Cast Iron Skillet
- Chef's Knife
- Cutting Board
- Truffle Shaver or Garlic Slicer (optional)
- Measuring Cup
- Colander
- Spatula or Tongs
Critical Steps — Do Not Skip
- Sear scallions and jalapeños until blackened for smoky flavor.
- Do not let garlic or ginger burn; keep heat off for this step.
- Deglaze the pan with reserved noodle water to create a light sauce.
- Toss noodles quickly with gochugaru and the remaining scallions to preserve crunch.
Chef Tips from the Video
- Match‑stick ginger releases more aroma than grated ginger.
- Using fresh Korean noodles gives the authentic chewy texture; substitute with fresh udon if unavailable.
- A pinch of salt "for luck" is a traditional Korean kitchen superstition.
Troubleshooting
Noodles stick to the pan.
Make sure the skillet is hot and has enough oil; add a splash more noodle water if needed.
Garlic turns bitter.
Remove the heat before adding garlic and ginger; cook them only for a brief minute.
Dish is too dry.
Add additional reserved noodle water or a drizzle of olive oil while tossing.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice scallions, jalapeños, ginger, and garlic up to 2 hours ahead and keep refrigerated in airtight containers.
- Cook the noodles a day ahead, rinse under cold water, and store in a sealed bag; reheat in the skillet with a little oil.
Frequently Asked Questions
What is the cultural significance and history of Korean Scallion Noodles in Korean cuisine?
Korean Scallion Noodles, often called "Pa‑Myeon," are a simple street‑food staple that showcases the Korean love for quick, flavorful noodle dishes seasoned with scallions, garlic, and gochugaru. They reflect the Korean tradition of using pantry staples and fresh vegetables to create satisfying meals in minutes.
What are the traditional regional variations of Korean Scallion Noodles in Korea?
In the southern regions, the noodles may be served with a soy‑based broth, while in the north they are often tossed dry with sesame oil and toasted seaweed. Some versions add kimchi or a boiled egg for extra protein.
How is Korean Scallion Noodles traditionally served in Korean households?
Traditionally, the noodles are served hot straight from the pan, topped with extra raw scallion greens and sliced chili for crunch. They are eaten with a side of kimchi and sometimes a small bowl of soup.
What occasions or celebrations is Korean Scallion Noodles associated with in Korean culture?
While not a formal holiday dish, Korean Scallion Noodles are popular as a quick lunch or late‑night snack after drinking, known as "anju". They are also a go‑to comfort food during busy weekdays.
What authentic ingredients are essential for Korean Scallion Noodles versus acceptable substitutes?
Authentic ingredients include fresh Korean wheat noodles, gochugaru (Korean red pepper flakes), and scallions. Substitutes can be fresh udud or ramen noodles, crushed red pepper flakes instead of gochugaru, and spring onions in place of scallions.
What other Korean dishes pair well with Korean Scallion Noodles?
They pair nicely with Korean fried chicken, kimchi pancakes, or a simple cucumber‑miso salad. A light broth‑based soup like "Miyeok Guk" (seaweed soup) also balances the heat.
What are the most common mistakes to avoid when making Korean Scallion Noodles?
Common errors include over‑cooking the fresh noodles, burning the garlic and ginger, and not using enough oil, which can cause the noodles to stick. Also, avoid adding too much gochugaru if you prefer a milder heat.
Why does this Korean Scallion Noodles recipe use a hot cast‑iron skillet instead of a non‑stick pan?
A cast‑iron skillet retains high heat, creating the desired quick blackening of scallions and chilies and a deep, smoky flavor that a non‑stick pan cannot achieve as effectively.
Can I make Korean Scallion Noodles ahead of time and how should I store them?
Yes, you can prep all the aromatics and cook the noodles up to 2 hours ahead. Store the noodles in a sealed container with a splash of oil, and keep the sliced scallions, jalapeños, ginger, and garlic refrigerated. Reheat in a skillet with a little water before serving.
What does the YouTube channel Rachael Ray Show specialize in?
The YouTube channel Rachael Ray Show specializes in quick, approachable home cooking recipes, lifestyle tips, and entertaining ideas that cater to busy families and everyday cooks.
How does the YouTube channel Rachael Ray Show's approach to Korean cooking differ from other Korean cooking channels?
Rachael Ray's approach blends Korean flavors with her signature fast‑track, ingredient‑friendly style, focusing on pantry staples and minimal prep, whereas dedicated Korean channels often emphasize traditional techniques and regional authenticity.
Last updated: August 30, 2026
