Creamy Gochujang Udon Noodles

Why You’ll Love This Recipe

• Bold, spicy-sweet flavor from gochujang balanced with creaminess.

• Quick and easy—ready in under 20 minutes.

• Uses simple pantry ingredients with a gourmet finish.

• Perfect for weeknight dinners or a late-night comfort meal.

• Customizable with protein or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 packs frozen udon noodles
3 tbsp unsalted butter
3 cloves garlic, minced
2 shallots, chopped
1 ½ tbsp gochujang
½ cup heavy cream
½ 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 the udon noodles according to package instructions. Reserve ½ cup of the noodle cooking water, then drain and rinse noodles under cold water.

2. In a pan over medium heat, melt butter. Add garlic and shallots, sauté until fragrant.

3. Stir in gochujang and cook for 30 seconds.

4. Pour in heavy cream and reserved noodle water, then add soy sauce and gochugaru. Simmer for a few minutes until the sauce thickens.

5. Add the cooked udon noodles to the pan, tossing to coat evenly.

6. Serve hot, topped with parmesan cheese, green onions, and an optional egg yolk for extra richness.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Add shrimp, chicken, or tofu for extra protein.

• Stir in spinach, bok choy, or mushrooms for more veggies.

• Swap heavy cream for coconut milk for a dairy-free version.

• Add a drizzle of sesame oil for nutty aroma.

• Use soba or ramen noodles instead of udon for a twist.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat, adding a splash of milk or water to loosen the sauce. Not recommended for freezing, as the cream sauce may separate.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste with a sweet, spicy, and savory flavor.

Can I make this dish less spicy?

Yes, reduce the gochujang and omit the gochugaru for a milder version.

Do I have to use frozen udon?

No, fresh or shelf-stable udon noodles work too—just adjust cooking time.

Can I use milk instead of cream?

You can, but the sauce will be less rich and thick.

What protein works best in this recipe?

Shrimp, sliced beef, chicken, or tofu all pair well.

Is gochugaru necessary?

It adds extra heat and color, but you can skip it if you want less spice.

How do I get the sauce extra creamy?

Make sure to simmer it gently until thick before adding the noodles.

Can I add vegetables?

Yes, stir-fried mushrooms, bok choy, or baby spinach are great additions.

What does the egg yolk do?

It adds extra richness and a silky texture when mixed in.

Can I make this vegan?

Yes—use plant-based cream or coconut milk, vegan butter, and skip the parmesan or use a dairy-free alternative.

Conclusion

Creamy gochujang udon noodles are the perfect balance of spicy, savory, and creamy, making them an irresistible quick meal. With minimal prep and big flavor, it’s a dish you’ll keep coming back to for weeknight comfort with a kick.

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