Creamy Gochujang Udon Noodles Recipe

Introduction

Creamy Gochujang Udon Noodles combine the rich, spicy flavors of Korean chili paste with smooth, velvety cream sauce. This comforting dish offers a perfect balance of heat and creaminess that is both satisfying and easy to make at home.

Ingredients

• 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. Step 1: Bring a pot of water to a boil and cook the frozen udon noodles according to the package instructions. Reserve 1/2 cup of the cooking water, then drain and rinse the noodles under cold water. Set aside.
2. Step 2: In a pan, melt the butter over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant.
3. Step 3: Stir in the gochujang and cook for about 30 seconds to release its flavors.
4. Step 4: Slowly pour in the heavy cream and reserved noodle water. Add soy sauce and gochugaru, mixing well. Bring the sauce to a gentle simmer and let it thicken for a few minutes.
5. Step 5: Add the cooked udon noodles to the pan and toss to coat them evenly with the creamy gochujang sauce.
6. Step 6: Transfer the noodles to a bowl. Garnish with grated parmesan cheese, chopped green onion, and an optional egg yolk. Serve hot and enjoy!

Tips & Variations

• For extra richness, mix the egg yolk into the noodles just before eating for a silky texture.
• Use fresh udon noodles if available for a chewier bite.
• Adjust the spiciness by adding more or less gochujang and gochugaru according to your taste.
• For a vegetarian version, replace soy sauce with tamari and omit the egg yolk and parmesan cheese.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce as needed. Avoid microwaving without stirring, as the sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of frozen?

Yes, fresh udon noodles work well and will shorten cooking time. Just boil them briefly until tender, then proceed with the recipe.

Is there a non-dairy alternative for the heavy cream?

You can substitute coconut cream or a plant-based cream for a dairy-free option, though the flavor will be slightly different but still delicious.

Creamy Gochujang Udon Noodles Recipe

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★★★★★

4.5 from 130 reviews

This creamy gochujang udon noodle recipe combines chewy udon noodles with a rich, spicy sauce made from gochujang, butter, garlic, shallots, and heavy cream. Enhanced with soy sauce and gochugaru, it delivers a harmonious balance of heat and creaminess, topped with parmesan cheese, green onions, and an optional egg yolk for extra richness. Perfect for a comforting and flavorful Asian-inspired meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-inspired

Ingredients

Scale 1x2x3x

Udon Noodles

• 2 pack frozen udon noodles

Sauce

• 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

Garnish

• 1 green onion, chopped
• Grated parmesan cheese, to taste
• 1 egg yolk (optional)

Instructions

1. Cook Noodles: Bring a pot of water to a boil and cook the frozen udon noodles according to the package instructions. Once cooked, reserve 1/2 cup of the noodle cooking water and set it aside. Drain the noodles and rinse under cold water to stop cooking, then set aside.
2. Sauté Aromatics: In a pan over medium heat, melt the unsalted butter. Add the minced garlic and chopped shallots and sauté until fragrant and softened, about 2-3 minutes. Stir in the gochujang paste and cook for about 30 seconds to release its flavors.
3. Make Sauce: Slowly pour in the heavy cream and reserved noodle water, stirring to combine. Add soy sauce and gochugaru, then mix well. Bring the sauce to a gentle simmer and let it cook for a few minutes until it thickens slightly.
4. Toss Noodles in Sauce: Add the cooked udon noodles to the pan with the creamy gochujang sauce. Toss carefully to coat the noodles evenly with the sauce and heat through.
5. Serve: Transfer the coated noodles to serving bowls. Top each bowl with grated parmesan cheese, chopped green onions, and, if desired, an egg yolk for added richness. Serve immediately while hot.

Notes

• If you prefer a spicier dish, increase the amount of gochujang or add more gochugaru.
• The egg yolk is optional but adds a wonderful creamy texture when mixed in.
• You can substitute heavy cream with a lighter cream or coconut milk for a dairy-free variation, though this will slightly change the flavor.
• Be careful not to overcook the shallots and garlic to avoid bitterness.
• Reserve the noodle water as it helps thicken the sauce and binds it to the noodles perfectly.

Keywords: udon noodles, gochujang, creamy noodles, Korean noodles, spicy udon, quick dinner, comfort food