Sweet And Spicy Korean Gochujang Noodles

Sweet, spicy, and savory, these Korean Gochujang Noodles are a delicious quick fix for your lazy meals. These come together in just 20 minutes using simple ingredients (vegan).

Jump to:

• About Gochujang Noodles
• Ingredients & Variations
• Frequently Asked Questions
• How To Make Gochujang Noodles
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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About Gochujang Noodles

Gochujang Noodles is a popular Korean recipe where rice noodles are coated with a spicy, sticky, thick, and pungent Gochujang sauce (Korean chili pepper paste sauce).

Gochujang, along with hoisin sauce, soy sauce, lime juice, garlic, and sugar, gives these noodles a sweet, spicy, savory flavor and bright red color, making them irresistible.

These Asian noodles are very easy to make and take 20 minutes of your time to get ready. This dish makes for a comforting dinner on busy and super hectic days.

Go Chu Jang noodles are loaded with veggies such as bell peppers, cabbage, and carrots, and you can make them even more filling by adding more vegetables or meat of your choice.

This recipe is vegan and can be easily doubled or tripled.

If you love a good bowl of comforting noodles for dinner, here are some more noodle recipes for you

• Chicken Drunken Noodles
• Hibachi Noodles
• Veg Hakka Noodles
• Kimchi Noodles
• Pad Thai Noodles
• Chilli Garlic Noodles
• Chicken Pad Woon Sen Noodles
• Cheese Ramen Noodles
• Cantonese Pan Fried Noodles

Ingredients & Variations

Noodles – My choice of noodles to make this dish is rice noodles. Rice noodles are sticky in texture, and they properly get a hold of the sticky and saucy texture of the spicy Gochujang sauce.

You can use pad Thai noodles, fresh or frozen udon noodles, stir-fry noodles, vermicelli, or straight-cut rice noodles. You can also opt for red rice noodles, which are easily available in the Asian aisle of grocery stores or online.

This spicy Gochujang noodle recipe also works well with pasta such as spaghetti, angel hair, or linguine and other noodles like Hakka noodles, or egg noodles. If you like giving it a healthy twist, you can also opt for zucchini noodles.

For The Sauce – You will need Gochujang paste, hoisin sauce, dark soy sauce, lime juice, sesame oil, garlic, and brown sugar to make the sauce.

Gochujang is a Korean red chili paste that adds a spicy, pungent kick to the dishes. Depending upon your spice level, select your Gochujang from mild hot, slightly hot, medium hot, very hot, and extremely hot to add instant magic to your recipes. I personally go for the medium-hot version.

Korean Chili Paste is available in any local Asian supermarket or international market. You can buy Gochujang online on Amazon as well.

Hoisin sauce adds a salty-sweet taste, and soy sauce gives a beautiful umami flavor to these noodles.

Add some freshly squeezed lime juice to give it a little more tanginess. Lime juice can be replaced with lemon juice, white wine vinegar, or apple cider vinegar.

A little bit of sweetness complements the spicy, savory flavor of the sauce, so do not miss adding the brown sugar. Brown sugar can be replaced with honey or maple syrup.

Peel and use fresh garlic for a more prominent taste. You can also increase the quantity of garlic if you prefer your noodles to be extra garlicky.

Oil – I prefer to make these noodles in sunflower oil. You can use any cooking oil of your choice (canola oil, sesame oil, olive oil).

Veggies – I like to load up the noodles with veggies like bell peppers, carrots, and cabbage. You can also add broccoli, baby corn, snap peas, napa cabbage, onions, baby bok choy, mushrooms, Asian greens, etc.

To make a non-vegetarian version of these noodles, add cooked chicken, turkey, shrimp, ground beef, or ground pork.

I like to garnish these noodles with spring onions and toasted sesame seeds.

To make saucy gochujang noodles, stir 2 tablespoon cornstarch with ½ cup water. Add the cornstarch slurry to the ready noodles and cook for 1-2 minutes until the sauce thickens.

Frequently Asked Questions

How To Make Gochujang Noodles

Cook The Noodles

Cook 8 oz (250 g) rice noodles per the package instructions. Drain and set aside.

Tip – Do not overcook the noodles; otherwise, the final dish will become mushy.

Make The Sauce

Stir together

• 3 tablespoon gochujang paste
• 3 tablespoon hoisin sauce
• 2 tablespoon dark soy sauce
• 3 tablespoon lime juice
• 2 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon brown sugar

in a small bowl.

Make The Noodles

Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat.

Once the oil is hot, add

• ½ cup thinly sliced mixed bell peppers
• 1 cup shredded cabbage
• ½ cup shredded carrots

and saute for a minute on high heat.

Add the cooked noodles and the sauce mixture and toss everything well using two large spoons or a pair of tongs.

Garnish with green onions and toasted sesame seeds. Serve hot.

Serving Suggestions

Serve Gochujang noodles independently, or top them with a fried egg. You can also serve Korean grilled chicken, shrimp, or meatballs on the side. You can also serve it as a side dish for your Korean brunch on weekends.

Storage Suggestions

Gochujang noodles can easily be stored in the fridge for about 3 to 4 days in an airtight container.

Reheat them in the microwave or pan until nice and warm before serving.

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Recipe Card