What Noodles Should I Use?

This is the most commonly asked question whenever I post any noodle recipe. For Korean Spicy Gochujang Noodles, I like using dried noodles by the brand “Wu-Mu”. I find them at my local 99 Ranch. I’m including a picture of the packaging below so you know what to look for if you have an Asian/Chinese grocery near you. They are wavy, knife cut wheat noodles from Taiwan. These noodles have a great mouth feel and pick up a lot of the delicious spicy gochujang sauce – the noodles are perfect for eating with a mouthwatering sauce, like my Sesame Peanut Noodles, Chili Oil Noodles, and Spicy Peanut Noodles! These are perfect for these Korean spicy noodles!

If you can’t find these, I’ve seen these type of noodles by many brands, including Trader Joe’s! You can also substitute with another noodle of your choice; in a pinch, even spaghetti or fettuccine can work! The star of the Korea Spicy Gochujang Noodles is the sauce, so you can be flexible on what kind of noodles you use.

Dried noodles in a box for spicy gochujang noodles.

Ingredients for Korean Spicy Gochujang Noodles

Dried noodles – see note above
Gochugaru – see note below
Gochujang – see note below
Scallions
Garlic
sesame seeds
neutral oil – my go-to cooking oil is avocado oil; you can also use canola or vegetable oil.
sesame paste – I used Chinese Sesame Paste for this recipe; if you can’t find it, the closest substitute with be a creamy peanut butter with no sugar added. Using. peanut butter with sugar may make the dish too sweet for your liking.
Mirin – Feel free to substitute 1:1 with sugar if you do not have mirin.
light soy sauce (low sodium)
Rice vinegar
sesame oil
msg (optional)
Reserved noodle cooking water – noodle cooking water is used to loosen the sauce, if it is too thick for your liking.

Refer to the recipe card for the full list of ingredients and measurements!

Raw ingredients for spicy gochujang noodles.

PRO TIPS

Gochujang vs. Gochugaru

Gochujang and gochugaru are similar but very different. They are both key ingredients for Korean cooking, so I’m providing a brief breakdown of the two ingredients below. There are no great substitutes for either of these and they do not work as substitutes for each other. If you want to make Korean food at home, I highly recommend purchasing these two ingredients for your pantry.

Gochujang

This is a spicy and sweet Korean red pepper paste. It has a strong flavor profile, with a hint of umami. You only need a little to go a long way.
It is usually sold in tubs of varying sizes at Korean markets. I’ve also seen it at some of my local Ralph’s (in the “Asian” aisle) and on Amazon.
If you are new to using or eating gochujang, I would consider using 1/2 of what the recipe calls for.
It’s used in recipes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, and Korean Fried Cauliflower.

Gochugari (Korean red chili pepper flakes)

Gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, and while the heat level varies, it’s definitely on the spicy side. I love using this ingredient because of the layers of flavor it adds.
It is usually sold in tubs of varying sizes at Korean markets. I’ve also seen it at some of my local Ralph’s (in the “Asian” aisle) and on Amazon.
If you are new to using this ingredient or if you are sensitive to spice, I would consider using 1/2 of what the recipe calls for.
It’s used in recipes like Korean Braised Tofu, Spicy Garlic Ramen and Korean Cucumber Salad.

Spicy Gochujang Noodles: Recipe Instructions

1. Make the Gochujang Sauce

In a heatproof bowl, combine scallions, garlic, sesame seeds, gochugaru, and gochujang. Heat 3 tbsp of neutral oil in a pot to 350F-375F and add to the bowl. Stir to combine.

Raw ingredients for spicy gochujang noodles in a bowl.

In the same bowl, add sesame paste, mirin, light soy sauce, rice vinegar, sesame oil and mix to combine to form the sauce.

Mixing sauce for spicy gochujang noodles.

2. Cook the Noodles

Cook dried noodles according to package directions. Drain, reserving 1/2 cup of noodle cooking water.

3. Mix the Noodles with the Sauce

Add the cooked noodles directly to the sauce. Mix the noodles well, using reserved cooking water to loose the sauce as needed.

Garnish with scallions and sesame seeds and enjoy!

PRO TIPS

Expert Tips for Making Korean Spicy Gochujang Noodles at Home!

Noodle Tips

I like using dried noodles by the brand “Wu-Mu”. I find them at my local 99 Ranch. They are wavy, knife cut wheat noodles from Taiwan. These noodles have a great mouth feel and pick up a lot of the delicious spicy gochujang sauce.
If you can’t find these, I’ve seen these type of noodles by many brands – I’ve even seen something similar at Trader Joe’s! You can also substitute with another noodle of your choice; in a pinch, even spaghetti or fettuccine can work.

Gochujang vs Gochugaru

There are no great substitutes for either of these and they do not work as substitutes for each other. If you want to make Korean food at home, I highly recommend purchasing these two ingredients for your pantry. If you are new to using either ingredient or if you are sensitive to spice, I would consider using 1/2 of what the recipe calls for.
Gochujang is a spicy and sweet Korean red pepper paste; it is usually sold in tubs of varying sizes.
Gochugaru is Korean red chili pepper flakes (or powder); it is sold in bags.

Noodle Water

Reserve 1/2 cup of noodle cooking water to loosen your sauce, it is too thick for your liking. I also like to use it to loosen the noodles, as the Korean Spicy Gochujang Noodles will thicken as it sits.

Optional Garnishes

These noodles are delicious as is – but if you want to take it an extra step and top with optional garnishes, here are some ideas:
- chopped scallions
- crushed peanuts
- thinly sliced cucumber (matchsticks)

What Should I Serve with Korean Spicy Gochujang Noodles?

I love serving Korean Spicy Gochujang Noodles with other Korean dishes – my favorite mains are popular Korean BBQ dishes like Korean Marinated Short Ribs (LA Galbi), Beef Bulgogi, and Spicy Pork Bulgogi.

Korean side dishes are arguably the best part of the meal – dishes like Korean Braised Potatoes, Korean Fish Cakes, Korean Egg Roll, Korean Bean Sprout Side Dish, Korean Marinated Eggs (Mayak Eggs), and Korean Spinach Side Dish are so good!! Korean Cheese Corn and Korean Braised Tofu are my wife’s favorite, so I always make these for her!

Storage and Reheating Tips

If you have leftover Korean Spicy Gochujang Noodles, you can store them in an airtight container in the refrigerator for up to 3 days. They’ll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up.

If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the warmed up sauce.

If you tried this Spicy Gochujang Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

Korean Spicy Gochujang Noodles – 10 Min! (VIDEO)

Watch the Korean Spicy Gochujang Noodles Recipe Video Below!

Table of Contents

What Noodles Should I Use?

Ingredients for Korean Spicy Gochujang Noodles

Gochujang vs. Gochugaru