Description

This Creamy Gochujang Udon Noodles recipe offers a perfect fusion of spicy, creamy, and savory flavors. Using frozen udon noodles, it is quickly prepared with a rich gochujang and heavy cream sauce, enhanced by garlic, shallots, and a touch of soy sauce. Garnished with green onions and Parmesan cheese, this dish provides a comfort food experience with a Korean-inspired twist, ideal for a satisfying meal any day of the week.

Ingredients

Scale

Noodles and Sauce

2 pack frozen udon noodles
3 tbsp unsalted butter
3 clove garlic, minced
2 shallots, chopped
1½ tbsp gochujang (Korean red chili paste)
½ cup heavy cream
½ cup reserved noodle water
2 tsp soy sauce
1 tsp gochugaru (Korean chili flakes)

Garnish and Optional

1 green onion, chopped (for garnish)
Grated Parmesan cheese
Egg yolk (optional)

Instructions

Prepare the noodles: Cook the frozen udon noodles according to package instructions, usually by boiling them in water until tender but still chewy. Reserve ½ cup of the noodle cooking water before draining the noodles.
Sauté aromatics: In a large skillet or pan, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped shallots, cooking until fragrant and translucent, about 2-3 minutes.
Add gochujang and combine: Stir in 1½ tablespoons of gochujang and 1 teaspoon of gochugaru to the pan, cooking for 1 minute to release their flavors while stirring continuously to prevent burning.
Make the creamy sauce: Pour in ½ cup of heavy cream and the reserved ½ cup noodle water to the pan. Add 2 teaspoons of soy sauce and stir well to combine. Allow the sauce to simmer gently for 2-3 minutes to thicken slightly.
Toss noodles in the sauce: Add the drained udon noodles to the skillet, tossing thoroughly to coat each noodle with the creamy gochujang sauce. Cook together for another 1-2 minutes until heated through and sauce is creamy and luscious.
Plate and garnish: Serve the noodles hot, garnished with chopped green onions and a generous sprinkle of grated Parmesan cheese. Optionally, add an egg yolk on top of each serving for extra richness, resembling a carbonara style finish.

Notes

You may adjust the amount of gochujang and gochugaru depending on your preferred spice level.
If you do not have gochugaru, you can substitute with red chili flakes but the flavor will be slightly different.
The optional egg yolk adds richness similar to a carbonara; use fresh, high-quality eggs if including.
For a lighter version, substitute heavy cream with half-and-half or coconut milk, though this will alter the creaminess and flavor.
Garnishing with Parmesan is optional but provides a nice savory depth that complements the spice.

Keywords: Creamy Udon, Gochujang Noodles, Spicy Korean Pasta, Udon with Gochujang Sauce, Easy Korean Recipes