Gochujang Noodles
Gochujang Noodles
Ingredients
For the Noodles
- 1 pound noodles, of choice
- 1/4 cup noodle cooking water, reserved
For the Gochujang Sauce Base
- 4 garlic, finely chopped
- 2 teaspoons gochugaru, Korean crushed red pepper flakes (or regular chili flakes)
- 1 1/2 tablespoons sesame seeds
- 1/2 cup spring onions, chopped
- 3 tablespoons oil, gently heated
For the Gochujang Sauce
- 3 tablespoons gochujang paste, red chili paste
- 3 tablespoons smooth peanut butter, or tahini
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 4 tablespoons soy sauce
- 1 tablespoon miso, optional
- 4 teaspoons sugar
For Garnish
- 1/4 cup spring onions, chopped, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Cook the noodles of your choice according to package directions in a pot of boiling water. Once cooked, drain the noodles and set them aside, reserving about 1/4 cup of the noodle cooking water.
⏱️ 8 min
- 2
While the noodles are cooking, prepare the sauce base. To a heat-proof bowl, add the finely chopped garlic, gochugaru, sesame seeds, and chopped spring onions.
⏱️ 3 min
- 3
Gently heat the oil in a small saucepan or microwave until hot but not smoking. Carefully pour the hot oil over the chili-garlic mixture in the bowl. It should sizzle. Let it sit for a few minutes to infuse the flavors.
⏱️ 2 min
- 4
To the same bowl, whisk in the gochujang paste, smooth peanut butter (or tahini), rice vinegar, lime juice, soy sauce, miso (if using), and sugar. Whisk until the sauce is smooth and well combined.
⏱️ 2 min
- 5
Taste the sauce and adjust seasonings as needed. You can add more lime juice for extra zing, or a dollop of your favorite hot sauce for more heat.
⏱️ 1 min
- 6
Add the cooked noodles to the bowl with the sauce. Pour in the reserved noodle cooking water. Toss the noodles thoroughly until they are evenly coated with the gochujang sauce.
⏱️ 3 min
- 7
Serve the Gochujang Noodles immediately, garnished with additional chopped spring onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Noodles
For the Noodles
- 1 pound noodles, of choice
- 1/4 cup noodle cooking water, reserved
For the Gochujang Sauce Base
- 4 garlic, finely chopped
- 2 teaspoons gochugaru, Korean crushed red pepper flakes (or regular chili flakes)
- 1 1/2 tablespoons sesame seeds
- 1/2 cup spring onions, chopped
- 3 tablespoons oil, gently heated
For the Gochujang Sauce
- 3 tablespoons gochujang paste, red chili paste
- 3 tablespoons smooth peanut butter, or tahini
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 4 tablespoons soy sauce
- 1 tablespoon miso, optional
- 4 teaspoons sugar
For Garnish
- 1/4 cup spring onions, chopped, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Cook the noodles of your choice according to package directions in a pot of boiling water. Once cooked, drain the noodles and set them aside, reserving about 1/4 cup of the noodle cooking water.
⏱️ 8 min - 2
While the noodles are cooking, prepare the sauce base. To a heat-proof bowl, add the finely chopped garlic, gochugaru, sesame seeds, and chopped spring onions.
⏱️ 3 min - 3
Gently heat the oil in a small saucepan or microwave until hot but not smoking. Carefully pour the hot oil over the chili-garlic mixture in the bowl. It should sizzle. Let it sit for a few minutes to infuse the flavors.
⏱️ 2 min - 4
To the same bowl, whisk in the gochujang paste, smooth peanut butter (or tahini), rice vinegar, lime juice, soy sauce, miso (if using), and sugar. Whisk until the sauce is smooth and well combined.
⏱️ 2 min - 5
Taste the sauce and adjust seasonings as needed. You can add more lime juice for extra zing, or a dollop of your favorite hot sauce for more heat.
⏱️ 1 min - 6
Add the cooked noodles to the bowl with the sauce. Pour in the reserved noodle cooking water. Toss the noodles thoroughly until they are evenly coated with the gochujang sauce.
⏱️ 3 min - 7
Serve the Gochujang Noodles immediately, garnished with additional chopped spring onions and sesame seeds.
⏱️ 1 min