These spicy Korean Gochujang noodles are so easy to make, saucy, spicy yet sweet and perfect for a simple 30 minute dinner! Served with ground meat of choice such as beef, turkey or chicken for a simple and protein packed recipe.
Is this a noodle blog yet?! It’s starting to feel like it. My sesame noodles and spicy chili noodles have been so popular, and I’m so excited to share these Korean Gochujang noodles.
They’re so easy to make and delicious on their own or with your favorite veggies and protein added.
Gochujang is a fermented red chili paste that is savory, sweet and spicy. It can be added to ramen, a marinade for meat, a dip for veggies or used in a sauce for noodles!
I like to keep the spice level fairly mild because I have such a low tolerance for spice, but you can definitely add more red pepper flakes or sriracha for extra spice.
Try my gochujang popcorn cauliflower bites next or my other popular asian noodle recipes!
How to make gochujang noodles
Cook noodles. Bring a pot of salted water to a boil and cook noodles according to package instructions.
Cook meat. Cook your ground meat in a pan until completely cooked through. I used beef, but turkey or chicken are also delicious.
Make sauce. Meanwhile, whisk together all ingredients in a bowl and set aside. There may be some chunks of coconut cream, but it will melt once combined with the noodles.
Combine. When the noodles are done, drain and rinse and add back to the pot. Add in about half of the sauce and toss to combine.
Add in the cooked meat and the rest of the sauce and toss until well coated.
Taste and serve. Taste and add more sauce as needed. Serve with chopped scallions, sesame seeds and red pepper flakes. Enjoy!
Add your favorite veggies
This recipe as written is very simple, essentially just the sauce, meat and noodles. You can add any additional protein or veggies you like!
If you really want to hone in on the gochujang noodle theme, you can use my korean tofu and toss that in or serve it on the side for a vegan option.
I love adding in some sauteed bell peppers, bok choy, kale, snap peas, broccoli or whatever veggies I have on hand.
How to store
These korean gochujang noodles will keep in the fridge for up to 3 days. You can serve them hot or cold, so there’s no need to reheat!
If you do choose to reheat, the microwave or stovetop works best. Just be sure to let them cool completely before transferring to a container for best results.
I have not tried freezing these after cooking. I do think it would be ok, but the noodles themselves will likely fall apart a bit when they defrost.
Frequently asked questions
What noodles should I use?
I used brown rice ramen noodles, but you can use soba noodles, white or brown noodles, udon noodles, or even just spaghetti. Whatever you have on hand is fine!
I would love to use udon noodles, but I have yet to find any that are gluten free! I also love to throw in some zucchini noodles to sneak in some veggies into the dish. They blend right in if you peel the skin!
What is gochujang?
Gochujang is a fermented chili paste that’s sweet, spicy and savory. It has a bright red color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking.
It’s comparable to miso in its fermented nature and can be found in most grocery stores in the Asian section.
Are rice noodles gluten free?
Yes! Rice and rice noodles are all gluten free. This recipe calls for soy sauce or tamari, so be sure to use tamari if cooking for someone who is gluten free.
Try these noodles next!
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Spicy Korean Gochujang Noodles
by: claire cary
- 12 ounces rice noodles or noodles of choice
- ¼ cup low sodium soy sauce or tamari
- ¼ cup gochujang paste
- 2 tablespoons coconut cream
- 1 tablespoon tomato paste
- 2 tablespoons water
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- ½ teaspoon red pepper flakes more or less as desired for spice
- 1 pound ground beef, turkey or chicken
- Bring a pot of salted water to a boil and cook noodles according to package instructions.
- Add the ground meat to a large skillet and saute until cooked through.
- Meanwhile, whisk together all ingredients in a bowl and set aside. There may be some chunks of coconut cream, but it will melt once combined with the noodles.
- When the noodles are done, drain and rinse and add back to the pot. Add in about half of the sauce and toss to combine.
- Add in the ground meat and the rest of the sauce. Toss until well coated.
- Serve with chopped scallions, sesame seeds and red pepper flakes. Enjoy!
What kind of noodle did you use in this picture?
Claire Cary says
These are brown rice ramen noodles!