Gochujang noodles are the ultimate Asian comfort food. Ramen noodles are tossed in a spicy, sweet sauce and topped with sesame seeds and scallions. They only require a handful of ingredients, and 20 minutes to make. I guarantee that this will be your new favorite noodle dish!
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If you're a regular visitor to Daily Dish, you'll know how much I love to create noodle recipes. From my popular garlic chili noodles to my veggie noodle soup, there's something for everyone. That's why I'm excited to introduce you to my latest obsession - Gochujang noodles . They're packed with sweet, salty, spicy and sour flavors, and they're just over the top delicious!
Related Post: Gochujang Pasta
Reasons You'll Love These Noodles
Gochujang noodles are a wonderful comfort food. They're full of flavor, and the sauce is thick and creamy.
💚You only need a handful of ingredients.
💚Gochujang noodles can be made in 20 minutes, so they're a great midweek meal that can be on the table in 30 minutes or less.
💚This recipe can be made gluten-free by swapping the ramen noodles for rice noodles.
🙋What Is Gochujang?
Gochujang is a spicy, umami rich paste made from fermented chiles, glutinous rice, barley powder, fermented soybean powder and salt. Gochujang paste also has a fungus called Aspergillus oryzae in it, sometimes referred to as koji in Japan.
Gochunjang is a popular ingredient in Korean cooking. It's used as a marinade and to create sauces for stir fries and noodles.
🛒Ingredients
These are the ingredients you'll need to make the Gochujang sauce. You will also need noodles and the garnishes. The full list of ingredients can be found in the recipe card below.
Gochujang Paste: Gochujang paste can be used for so many dishes. Make a double batch and use the other half for a tofu marinade. Be sure to buy Gochujang paste, and not Gochujang sauce. It's available at most Asian markets and larger grocery stores.
Tamari or Soy Sauce: I like to use tamari in most of my recipes. It's a bit richer than soy sauce, and it's gluten free. However, feel free to use soy sauce if gluten isn't a problem for you.
Rice Wine Vinegar: Rice wine vinegar has that perfect balance of sweet and sour. It makes a lovely addition to most Asian sauces.
Maple Syrup: Maple syrup is my go-to sweetener. It's free from refined sugar, and it adds a nice earthy sweetness.
Cornstarch Slurry: A cornstarch slurry is made by mixing cornstarch with a bit of water. It's a great thickening agent for sauces.
Vegetable Broth: Vegetable broth is what we'll using to add liquid to your Gochujang sauce. You can use homemade vegetable broth, or simply use a stock cube.
Sesame Oil: Go for toasted sesame oil. It has a deep, rich nutty tastes that adds a little bit of magic to everything it's added to.
👨🍳How To Make Gochujang Noodles
- Step 1 - Make The Sauce: Make the Gochujang sauce by combining all the ingredients in a small bowl. Set aside.
- Step 2 - Boil The Noodles: Bring a large pot of water to a boil. Add your ramen or rice noodles and cook according to the instructions on packet. When the noodles are finished cooking, drain them and rinse with cold water. Return the noodles to the pan and drizzle with a bit of sesame oil. Set aside.
- Step 3 - Toss The Noodles In The Sauce: Pour your Gochujang sauce into a large skillet. Heat over medium low heat, stirring continuously until the sauce has thickened. Add the noodles and toss to coat in the sauce. Transfer noodles to two serving bowls and top finely sliced green onions and toasted sesame seeds.
Top Tip
If you prefer a thicker sauce that coats the noodles more generously, you can increase the amount of cornstarch in the cornstarch slurry slightly. On the other hand, if you prefer a thinner sauce that lightly coats the noodles, you can reduce the amount of cornstarch or add a touch more vegetable broth to the recipe.
What To Serve With Gochujang Noodles
- Vegan Korean pancakes would round out a Korean meal nicely.
- This Korean cucumber salad would make a great side dish to serve with Gochujang noodles.
- Vegan miso soup would make a make a great appetizer.
❄️Storage Instructions
Refrigerator
Transfer the noodles with the sauce to an airtight container. Allow the Gochujang noodles to cool to room temperature before sealing the container to prevent condensation. Place the sealed container in the refrigerator promptly. The noodles with the sauce should stay fresh for up to 2-3 days.
When ready to eat, simply reheat the noodles with the sauce in the microwave or on the stove until heated through. Stir occasionally to ensure even heating. If the sauce thickens too much upon reheating, you can add a splash of water or vegetable broth to adjust the consistency. Serve the noodles hot, garnished with fresh toppings.
Freezer
You can freeze the noodles with the sauce, though note that the texture may slightly change upon thawing. Spoon the noodles with the sauce into freezer-safe containers or resealable bags, leaving some space for expansion. Seal tightly and place in the freezer for up to 2-3 months.
To reheat frozen Gochujang noodles, thaw them in the refrigerator overnight. Then, reheat in a skillet over medium heat, stirring occasionally until heated through. Adjust the consistency with a splash of water or broth as needed. Serve hot with your preferred toppings for a satisfying meal.
🙋Frequently Asked Questions
Gochujang is very popular these days, and it can usually be found in the Asian section of most mainstream grocery stores.
The main difference is that Gochujang sauce is much thinner than the paste. In this recipe we'll be using Gochujang paste.
All you need to do is to substitute rice noodles for the ramen noodles and you'll have a gluten-free dish.
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📖 Recipe
Gochujang Noodles
Ingredients
For The Noodles and Garnish
- 6 ounces ramen noodles or rice noodles
- ¼ cup green onions finely chopped
- ½ tablespoon sesame seeds white or black
The The Gochujang Sauce
- 2 tablespoons Gochujang paste
- 1 tablespoon tamari or soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon maple syrup
- ¼ cup vegetable broth
- ½ tablespoon cornstarch plus 2 tablespoons of water for a cornstarch slurry
Instructions
- Make the Gochujang sauce by combining all the ingredients in a small bowl. Set aside.
- Bring a large pot of water to a boil. Add ramen or rice noodles and cook according to the instructions on packet. When the noodles are finished cooking, drain them and rinse with cold water. Return the noodles to the pan and drizzle with a bit of sesame oil. Set aside.
- Pour the Gochujang sauce into a large skillet. Heat over medium low heat, stirring continuously until the sauce has thickened. Add the noodles and toss to coat in the sauce. Transfer noodles to two serving bowls and top with finely minced green onions and toasted sesame seeds.
Notes
- Gluten-Free: To make this recipe gluten free, simply sub rice noodles for the ramen noodles.
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