Gochujang Noodles
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
2
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Calories
748 kcal
-
Course
Main Course, Dinner
Gochujang Noodles
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The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
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Ingredients
- 6 ounces dry bucatini or fresh udon
- 1 tablespoon unsalted butter
- 1/2 small shallot, diced (about 2 tablespoons)
- 1 minced garlic clove (about 1 teaspoon)
- 3 tablespoons Gochujang
- 2/3 cup heavy cream
- 1 1/2 ounces freshly grated parmesan (about 3 tablespoons) plus more for garnish
- 1 tablespoon Furikake Seasoning for garnish
Instructions
- Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.
- Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
- Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
- Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
- Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.
- Toss pasta into sauce until evenly coated.
- Divide pasta into bowls and top each with more grated Parmesan and Furikake.
Notes
- **Nutrition facts are based on the use of bucatini**
- Variations
- Tips and Tricks for Gochujang Noodles Success
- Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
- Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
- Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
- Toss in some sautéed shrimp or shredded chicken for some added protein.
- Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!
- Use a high quality gochujang paste (as mentioned above!) - it does a goo deal of the heavy lifting in this recipe, so the better the quality and taste, the best your noodle dish will be!
- Reducing the heat on the stove, once the cream has been added to the sauce, will allow the sauce to thicken nicely without it separating and becoming curdled and oily.
- Adding some pasta water to the sauce allow the starches in the water help thicken the sauce and help the sauce cling to the noodles.
Nutrition Information
Show Details
Calories
748kcal
(37%)
Carbohydrates
74g
(25%)
Protein
22g
(44%)
Fat
41g
(63%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
119mg
(40%)
Sodium
373mg
(16%)
Potassium
396mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1555IU
(31%)
Vitamin C
5mg
(6%)
Calcium
331mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 74g | 25% |
| Protein | 22g | 44% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 373mg | 16% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1555IU | 31% |
| Vitamin C | 5mg | 6% |
| Calcium | 331mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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