Creamy Gochujang Udon Noodles

ByMadison Rae
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Why Make This Recipe

Creamy Gochujang Udon Noodles are a delicious and unique dish that combines the rich flavors of Korean gochujang with the comforting texture of udon noodles. This recipe is quick to make and offers a spicy, creamy sauce that brings a satisfying twist to a classic noodle dish. It’s perfect for those busy weeknights when you want something tasty without spending too much time in the kitchen.

How to Make Creamy Gochujang Udon Noodles

Ingredients:

  • 2 packs frozen udon noodles
  • 3 tbsp butter (unsalted)
  • 3 cloves garlic, minced
  • 2 shallots, chopped
  • 1 1/2 tbsp gochujang
  • 1/2 cup heavy cream
  • 1/2 cup reserved noodle water
  • 2 tsp soy sauce
  • 1 tsp gochugaru
  • 1 green onion, chopped (for garnish)
  • Grated parmesan cheese
  • Egg yolk (optional)

Directions:

  1. Bring a pot of water to a boil and cook frozen udon noodles according to package instructions.
  2. Once cooked, reserve 1/2 cup of noodle water and set it aside. Drain the noodles and rinse under cold water to stop the cooking process. Set them aside.
  3. In a pan, melt butter over medium heat. Add the minced garlic and chopped shallots and sauté until fragrant.
  4. Stir in the gochujang and cook for about 30 seconds to enhance its flavor.
  5. Slowly pour in the heavy cream and reserved noodle water. Then add soy sauce and gochugaru. Mix everything together and bring the sauce to a simmer. Let it simmer for a few minutes until it thickens.
  6. Add the cooked udon noodles to the pan and toss them well to coat them evenly in the creamy gochujang sauce.
  7. Transfer the noodles to a bowl. Top with grated parmesan cheese, chopped green onion, and an optional egg yolk for extra richness. Serve hot and enjoy!

How to Serve Creamy Gochujang Udon Noodles

You can serve Creamy Gochujang Udon Noodles as a main dish or a side dish. It pairs well with grilled meats or vegetables. For a complete meal, consider serving it with a simple salad or steamed broccoli to balance the richness of the noodles.

How to Store Creamy Gochujang Udon Noodles

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a pan over low heat. You may need to add a splash of water or additional cream to loosen the sauce.

Tips to Make Creamy Gochujang Udon Noodles

  • Adjust the level of spice by adding more or less gochujang according to your taste.
  • If you like a bit of crunch, consider adding some sautéed vegetables like bell peppers, spinach, or snap peas to the dish.
  • Grate the parmesan cheese fresh for better flavor and texture.

Variation

You can customize this recipe by adding proteins like grilled chicken, shrimp, or tofu for extra nutrition. Substitute heavy cream with coconut milk for a dairy-free option while keeping the creaminess.

FAQs

1. Can I use fresh udon noodles instead of frozen?
Yes, you can use fresh udon noodles. Just adjust the cooking time according to the package instructions.

2. Is gochujang spicy?
Gochujang has a unique flavor profile that combines heat with sweetness. It adds a moderate spice that can be adjusted to your liking.

3. Can I make this dish vegan?
Yes, use plant-based butter, coconut cream instead of heavy cream, and skip the egg yolk. You can also add your favorite vegetables or tofu for added protein.

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Creamy Gochujang Udon Noodles

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious and creamy gochujang udon noodles offering a spicy twist to a classic dish, perfect for quick weeknight meals.

Ingredients

Scale
  • 2 packs frozen udon noodles
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 shallots, chopped
  • 1 1/2 tbsp gochujang
  • 1/2 cup heavy cream
  • 1/2 cup reserved noodle water
  • 2 tsp soy sauce
  • 1 tsp gochugaru
  • 1 green onion, chopped (for garnish)
  • Grated parmesan cheese
  • Egg yolk (optional)

Instructions

  1. Bring a pot of water to a boil and cook frozen udon noodles according to package instructions.
  2. Once cooked, reserve 1/2 cup of noodle water and set it aside. Drain the noodles and rinse under cold water to stop the cooking process. Set them aside.
  3. In a pan, melt butter over medium heat. Add the minced garlic and chopped shallots and sauté until fragrant.
  4. Stir in the gochujang and cook for about 30 seconds to enhance its flavor.
  5. Slowly pour in the heavy cream and reserved noodle water. Then add soy sauce and gochugaru. Mix everything together and bring the sauce to a simmer. Let it simmer for a few minutes until it thickens.
  6. Add the cooked udon noodles to the pan and toss them well to coat them evenly in the creamy gochujang sauce.
  7. Transfer the noodles to a bowl. Top with grated parmesan cheese, chopped green onion, and an optional egg yolk for extra richness. Serve hot and enjoy!

Notes

For extra nutrition, consider adding proteins like grilled chicken, shrimp, or tofu. Customize the spice level by adjusting the amount of gochujang.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 60mg

Keywords: udon noodles, gochujang, creamy pasta, korean cuisine, quick meals

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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