Spicy Gochujang Noodles (VIDEO)
These 10 minute Spicy Gochujang Noodles are perfect for a quick meal when you don't have a lot of time! The sauce comes together in minutes and the noodles are spicy, creamy, and delicious!
Servings: 2
Ingredients
- 6 oz dried knife cut noodles
- 2 scallions chopped, reserving some greens for garnish
- 2 tsp sesame seeds divided
- 2 tsp gochugaru
- 1 tbsp gochujang
- 3 cloves garlic minced
- 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 (ceramic or metal) bowl, combine scallions, garlic, half of the 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 msg (if using) and mix to combine to form the sauce.
- Cook dried noodles according to package directions in a pot of water. 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 reserved scallions and the remaining half of the sesame seeds and enjoy!
Video
Notes
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, thinly sliced cucumber (matchsticks), and crushed peanuts.
Storage + Reheating - Store leftover Korean Spicy Gochujang Noodles in an airtight container in the refrigerator for up to 3 days. The noodles will stick together as they sit but the flavor will still be delicious! Microwave until warmed through with a little bit of water to loosen 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.
Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 785mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
