Spicy Korean Noodles (Gochujang Noodles) Recipe
There’s something magical about Korean flavors – they’re bold, comforting, and always leave you craving more.
My love affair with Gochujang Noodles began during a trip to Seoul, where I stumbled upon a tiny street food stall.
The aroma of spicy, savory noodles wafted through the air, and after one bite, I was hooked. When I returned home, I knew I had to recreate that dish.
This recipe is my take on those unforgettable noodles – spicy, slightly sweet, and packed with umami. Whether you’re a seasoned cook or just starting out, this dish is sure to become a favorite in your kitchen.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Large skillet | For sautéing and cooking the noodles | Any kitchen supply store |
| Mixing bowl | For combining sauce ingredients | Supermarket or online |
| Colander | For draining noodles | Local kitchenware shop |
| Wooden spoon | For stirring ingredients | Widely available |
Prep Time
Total Time: 25 minutes
Ingredients
Sauce:
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1/2 tsp Chili powder
- 2 tbsp Water
Noodles and Veggies:
- 200g (7 oz) Noodles (udon, ramen, or rice noodles)
- 1 tbsp Vegetable oil
- 5g (1 clove) Garlic, minced
- 30g (1/4 cup) Onion, sliced
- 30g (1/4 cup) Bell pepper, sliced
- 30g (1⁄ 4 cup) Cabbage, shredded
- 100g (3.5 oz) Shrimp, peeled and deveined
Garnish:
- Green onion, chopped
Instructions
- Cook the Noodles: Boil the noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce: In a mixing bowl, combine Gochujang, soy sauce, oyster sauce, sugar, chili powder, and water. Mix well until smooth.
- Sauté the Vegetables and Shrimp: Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add sliced onion, bell pepper, and cabbage. Cook for 2-3 minutes until slightly softened. Add shrimp and cook for another 2-3 minutes until pink and cooked through.
- Combine Everything: Add the cooked noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together until evenly coated. Cook for an additional 2 minutes to let the flavors meld.
- Garnish and Serve: Transfer the noodles to a serving plate. Garnish with chopped green onions and serve immediately.
Food Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.
Pro Tips
- Protein Swap: Replace shrimp with chicken, tofu, or beef for a different twist.
- Spice Level: Adjust the Gochujang amount to control the heat.
- Vegetable Options: Add carrots, mushrooms, or zucchini for extra veggies.
- Noodle Choice: Use gluten-free noodles if needed.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fat | 8g |
| Fiber | 4g |
| Sugar | 6g |
FAQs
1. Can I use something other than Gochujang?
Yes, you can use Sriracha or red chili paste as a substitute, but the flavor profile will differ.
2. Is this dish very spicy?
It has a medium spice level. Adjust the Gochujang and chili powder to your preference.
3. Can I make this dish vegetarian?
Absolutely! Skip the shrimp and oyster sauce, and use a vegetarian stir-fry sauce instead.
4. What type of noodles work best?
Udon, ramen, or rice noodles work well. Choose your favorite!
5. Can I meal prep this recipe?
Yes! Cook everything except the noodles and sauce. Store separately and combine when ready to eat.
Final Thoughts
Cooking is all about making a dish your own, and this Gochujang Noodles recipe is a canvas for creativity. Whether you’re craving a quick weeknight dinner or impressing friends with your culinary skills, this dish is a winner.
Remember, cooking should be fun and rewarding, so don’t be afraid to experiment and make it your own. I hope this recipe brings as much joy to your kitchen as it has to mine.❤️
