Creamy Gochujang Udon Noodles Recipe
If you’re anything like me and you love a good spicy twist on a creamy dish, this Creamy Gochujang Udon Noodles recipe is going to be your new go-to comfort meal. I stumbled across this combo wanting something warm and satisfying but with a little kick that kept me interested bite after bite. The dreamy creaminess paired with that smoky, spicy gochujang just melts together so beautifully — trust me, it’s a little bowl of magic.
What I adore most is how it hits that sweet spot between quick weeknight dinner and impressive enough to wow friends when you’re craving something way more exciting than takeout. Plus, it’s super forgiving, so whether you’re a beginner or a seasoned noodle slurper, this recipe will have you feeling right at home in the kitchen.
Ingredients You’ll Need
These ingredients work together to create a luscious sauce that coats those chewy udon noodles perfectly. When shopping, I always recommend grabbing fresh garlic and shallots for the best flavor punch and keeping an eye out for high-quality gochujang — it truly makes all the difference.
- Frozen udon noodles: These are wonderfully chewy and hold the sauce so well, plus freezing keeps their texture intact better than dried versions.
- Butter (unsalted): It adds richness and helps mellow the heat from the gochujang.
- Garlic: Fresh minced garlic gives that aromatic punch every creamy sauce needs.
- Shallots: I use shallots instead of onion for a slightly sweeter, more delicate base flavor.
- Gochujang: This Korean chili paste is the star here — smoky, spicy, and just a little sweet.
- Heavy cream: It softens the fieriness of the gochujang and makes the sauce irresistibly creamy.
- Reserved noodle water: Don’t toss that water! It helps loosen the sauce while keeping it silky.
- Soy sauce: Adds a salty depth and umami boost.
- Gochugaru: Korean chili flakes enhance heat and texture without overwhelming the dish.
- Green onion: Fresh and bright for garnish.
- Parmesan cheese: I love sprinkling this on top for a surprising, savory twist.
- Egg yolk (optional): If you want to take it next-level creamy, stir in an egg yolk off heat at the end for a silky richness.
Variations
I love tweaking this recipe depending on what’s in my fridge or the kind of mood I’m in. Feel free to make it yours! Adding veggies, proteins, or adjusting the spice level can change things up deliciously.
- Protein boost: I sometimes toss in sautéed shrimp or shredded rotisserie chicken for extra heartiness — it turns it into a complete meal.
- Vegetables: Spinach, mushrooms, or bell peppers work great stirred in. You get color and a nutritional bonus.
- Dairy-free: For a dairy-free version, swap the heavy cream for coconut cream and use olive oil instead of butter.
- Heat level: If you want it milder, just scale back on the gochujang and skip the gochugaru.
- Egg-free: The dish is completely satisfying without the egg yolk too, so don’t sweat it if you’re skipping eggs.
How to Make Creamy Gochujang Udon Noodles Recipe
Step 1: Prepare the udon noodles
Start by cooking your frozen udon noodles according to the package instructions — usually boiling for a few minutes until tender but still with some chew. Be sure to reserve about half a cup of that starchy noodle water before draining because you’ll use it to help your sauce thicken perfectly without becoming gluey.
Step 2: Build your flavor base
In a large skillet or wok, melt the butter over medium heat, then toss in the minced garlic and chopped shallots. Let them gently sizzle until they’re fragrant and translucent — about 2 to 3 minutes. This is such a great time to take in those cozy smells; it really sets the tone for the whole dish.
Step 3: Add the spicy sauce components
Stir in the gochujang and gochugaru, letting the heat bloom in the butter and aromatics for about a minute. Then pour in the heavy cream along with the reserved noodle water and soy sauce, mixing everything until the sauce looks silky and begins to thicken just a bit.
Step 4: Toss in the noodles and finish
Add your drained udon noodles to the pan, and gently toss or stir to coat every strand with that dreamy sauce. If you’re using the optional egg yolk, take the pan off the heat and quickly whisk it into the noodles to add an even silkier texture. Taste and adjust seasoning if needed — sometimes a little extra soy sauce or a pinch more gochugaru hits the spot.
How to Serve Creamy Gochujang Udon Noodles Recipe
Garnishes
I’m a sucker for green onions tossed on top for freshness and a pop of color. Plus, a generous sprinkle of Parmesan cheese really elevates the flavor in an unexpected but fantastic way. Sometimes, if I’m feeling fancy, I add a few sesame seeds or some crunchy fried shallots for texture contrast.
Side Dishes
To keep things balanced, I often pair this creamy gochujang udon with lighter sides like a crisp cucumber salad, kimchi, or steamed greens. They complement the richness and add a refreshing bite that keeps your meal feeling well-rounded.
Creative Ways to Present
For a special dinner, I like to serve the noodles in deep bowls with a drizzle of toasted sesame oil and a lime wedge on the side for a zesty pop. It’s also fun to add a soft-boiled egg on top or fold in crispy tofu cubes to make it look extra inviting and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Creamy Gochujang Udon Noodles in an airtight container in the fridge for up to 2 days. The sauce firms up a bit but warms back up nicely. To avoid it drying out, I add a splash of water or cream when reheating to bring back that nice saucy texture.
Freezing
Freezing this dish isn’t my favorite because cream-based sauces can separate, but if you really want to save leftovers, freeze the noodles and sauce separately if possible. Thaw overnight in the fridge and gently reheat on low with a splash of liquid to help it come back together.
Reheating
I prefer reheating Creamy Gochujang Udon Noodles in a skillet over low heat rather than the microwave. This method lets me stir gently and add a little cream or broth to prevent the sauce from drying out or sticking.
FAQs
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Can I use fresh udon noodles for this Creamy Gochujang Udon Noodles recipe?
Yes, fresh udon noodles work wonderfully as well and will give you a slightly different but delightful texture. Just cook them according to their package instructions and reserve some cooking water for the sauce as you would with frozen noodles.
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What if I don’t have gochugaru? Can I substitute it?
If you don’t have gochugaru, a pinch of smoked paprika or regular chili flakes can be a passable substitute to add some heat and smokiness. Just adjust the amount to your spice preference.
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Is it possible to make this dish vegan?
Absolutely! Swap butter for vegan margarine or oil, use coconut cream instead of heavy cream, and omit the Parmesan cheese or use a plant-based alternative. This way, you still enjoy that creamy texture with the spicy kick.
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Can I add protein directly into the sauce?
Yes! Adding cooked shrimp, tofu, or chicken directly to the sauce is a great way to turn this into a fuller meal. Just make sure your protein is pre-cooked since this step is mainly about mixing and warming through.
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How spicy is this dish?
The Creamy Gochujang Udon Noodles recipe has a moderate heat level that’s balanced by creamy and buttery ingredients. You can control the spice by adjusting the amount of gochujang and gochugaru you add.
Final Thoughts
This Creamy Gochujang Udon Noodles recipe is one of those dinners I keep coming back to when I want something that’s comforting yet full of flavor and character. It’s flexible, quick, and always feels like a little celebration in a bowl. I can’t wait for you to try it—it’s perfect for cozy nights, busy days, or whenever you need a spicy hug from the inside!
Print
Creamy Gochujang Udon Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Description
This Creamy Gochujang Udon Noodles recipe is a delightful fusion dish combining spicy Korean gochujang with rich, creamy sauce and chewy udon noodles. Easily prepared on the stovetop, the dish features sautéed garlic and shallots for depth, finished with a velvety mixture of butter, heavy cream, reserved noodle water, and a touch of soy sauce. Garnished with chopped green onions and grated Parmesan, it offers a perfect balance of heat, creaminess, and umami. The optional egg yolk adds extra richness for those who want to elevate the experience.
Ingredients
Noodles
- 2 packs frozen udon noodles
Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 ½ tbsp gochujang (Korean chili paste)
- ½ cup heavy cream
- ½ cup reserved noodle water
- 2 tsp soy sauce
- 1 tsp gochugaru (Korean chili flakes)
Garnish
- 1 green onion, chopped
- Grated Parmesan cheese, to taste
- Egg yolk (optional)
Instructions
- Cook the noodles: Bring a pot of water to a boil and cook the frozen udon noodles according to package instructions, typically 3-5 minutes until tender. Reserve ½ cup of the cooking water before draining the noodles.
- Sauté aromatics: In a large skillet or pan over medium heat, melt the butter. Add minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.
- Add gochujang and spices: Stir in the gochujang and gochugaru, cooking for 1-2 minutes to allow the flavors to meld and the chili paste to slightly caramelize.
- Create the creamy sauce: Pour in the heavy cream, reserved noodle water, and soy sauce. Stir continuously and let the sauce simmer gently until it thickens slightly, about 3-4 minutes.
- Toss noodles with sauce: Add the drained udon noodles into the pan and toss thoroughly to coat all the noodles evenly with the creamy gochujang sauce. Warm through for another 1-2 minutes.
- Finish and serve: Divide the noodles into serving bowls. Garnish with chopped green onions and a generous sprinkle of grated Parmesan cheese. For an extra rich touch, add a raw egg yolk on top of each serving if desired.
Notes
- For a vegetarian version, use vegetarian gochujang and substitute Parmesan with a vegan cheese alternative.
- The reserved noodle water helps to loosen the sauce while adding starchiness for better coating.
- Adjust the amount of gochujang and gochugaru to control the level of spiciness.
- The egg yolk is optional but adds a luxurious creamy texture when mixed in just before eating.
- Use unsalted butter to better control the saltiness of the dish due to soy sauce and Parmesan.
Keywords: Gochujang Udon, Creamy Udon Noodles, Korean Spicy Noodles, Easy Udon Recipe, Spicy Cream Sauce
