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These Korean Spicy Gochujang Noodles are a staple when I need something spicy and delicious in less than 10 minutes! They’re creamy, spicy, and so delicious with a perfect balance of spice, a touch of rice vinegar for acidity, and some sweetness to balance it all out. Best part is that they come together in about 10 minutes!
Watch the Spicy Gochujang Noodles Recipe Video Below!
Ingredients for Korean Spicy Gochujang Noodles
Korean Spicy Gochujang Noodles only calls for a few ingredients to make these delicious spicy gochujang noodles! Here is what you’ll need:
- Gochugaru
- Gochujang
- Scallions
- Garlic
- Sesame Seeds
- Neutral Oil
- Sesame Paste – I used Chinese Sesame Paste for this recipe but you can substitute with equal parts creamy peanut butter. The brand I used is below!
- 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
Dried noodles
- These are the wheat noodles I used for Korean Spicy Gochujang Noodles – the brand is Wu-Mu and they are thin noodles that are perfect for soaking up this sauce. I found them at my local 99 ranch.
Spicy Gochujang Noodles: Recipe Instructions
To begin, take a heatproof bowl and add grated garlic, gochujang, gochugaru, scallions, and sesame seeds.
In a small saucepan, heat 3 tablespoons of neutral oil until it reaches 350-375F then carefully pour the hot oil into the bowl with your ingredients. Give it a good stir with the hot oil to mix together. Once the sauce it mixed, add sesame paste, mirin, light soy sauce, rice vinegar and sesame oil to and mix to combine your sauce.
Finally, boil your noodles according to package directions. Drain them then add them directly to the sauce. If you want to eat this dish cold, drain the noodles and rinse them under cold water before adding to the sauce. In either case, reserve some of the noodle cooking water to loosen the sauce as needed.
Recipe Tips for Korean Spicy Gochujang Noodles
SHOCK NOODLES IN COLD WATER
If you are eating Cold Sesame Noodles, it is imperative to stop the noodles from cooking once boiled, so run them under cold water or shock them in an ice bath to stop the cooking process! Otherwise, your noodles will continue to cook and then become mushy. If enjoying the noodles hot, simply mix them into the sauce
GARNISH
You can garnish your noodles with freshly chopped scallions, crushed peanuts and sliced cucumber!
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!
Spicy Gochujang Noodles
Ingredients
- 6 oz dried noodles
- 2 tsp gochugaru
- 1 tbsp gochujang
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 tsp sesame seeds
- 3 tbsp neutral oil
- 2 tbsp sesame paste
- 1 tbsp mirin, or sugar
- 2 tbsp light soy sauce, low sodium
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp msg, optional
- 1/2 cup reserved noodle cooking water
Instructions
- 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.
- In the same bowl, add sesame paste, mirin, light soy sauce, rice vinegar, sesame oil and mix to combine to form the sauce.
- Cook dried noodles according to package directions. Drain, reserving 1/2 cup of noodle cooking water, then add the 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi CJ!
I’ve made these twice and absolutely love the concept/ingredients but for some reason it has come out tasting very bitter each time and of the oil (I used a neutral oil). Any ideas why this is happening? I really want to nail this recipe! 🙂 🙂 🙂
Hi Hannah! That is so interesting and having made this many times, I’ve never felt like it turned out bitter! My first thought is that the oil temp may be too hot? That could burn the ingredients and turn them bitter. Also, what type of oil are you using? I typical stick with avocado oil, canola oil or vegetable with great success. Alternatively, I might add a touch more sugar to balance out any potential bitterness. I hope that helps and please let me know if it ends up working out for you!
These noodles are my favorite and a staple that I can count on every time
You nailed it!
I am so addicted that panic sets in if I don’t have the ingredients stocked. Just so quick and tastey. It’s my absolute favourite.
Super simple, super delicious, definitely staying in the rotation. Quick and easy for when your craving some noodles and they are always perfection.
Thanks for another awesome recipe, CJ!
Actually, some of my go-to noodles when I am in a hurry. Very tasty. I need to use sesame paste to get the actual experience I just never have it and peanut butter is an easy replacement. However, because my gf has a peanut butter allergy I can only make it when shes not home
What brand of noodles are you using? They remind me of the noodles I had when I lived in China! Please share! Thank you!
The brand is Wu-Mu and I get them from my local 99 Ranch!
I tried this tonight. Just added some veggies and protein, otherwise followed recipe to the T. It was delicious.
I appreciate the stellar review, Keikei! Thanks for taking the time to write it!
Instant keeper…delicious! I had a hard time sourcing the noodles, 99 Ranch had Wu-Mu but without the wavy/scalloped edge. I found a pink 500g pack of Hadson Toko sliced noodles (Dongguan knife cut noodles) and they seemed to be spot on.
Thanks so much Tommy! So glad it worked out and you found some knife cut noodles!
This looks ….. mmmmmmm.! Any chance you are moving? My neighbor just moved and I need you to live close to me so I can stop by at dinner all the time! Lol almost everything you make looks and sounds delicious
I’ve made this re pie so many times , always a hit. It’s incredible delicious and quick to make