Name: Creamy Gochujang Udon Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean Fusion
Ingredients: 2 pack frozen udon noodles; 3 tbsp unsalted butter; 3 cloves garlic, minced; 2 shallots, chopped; 1 1/2 tbsp gochujang (Korean fermented chili paste); 1/2 cup heavy cream; 1/2 cup reserved noodle water; 2 tsp soy sauce; 1 tsp gochugaru (Korean chili flakes); 1 green onion, chopped; Grated parmesan cheese (to taste); Egg yolk (optional)

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Introduction

This creamy gochujang udon noodle dish combines spicy Korean chili paste with rich, velvety sauce for a comforting and flavorful meal. Quick to prepare, it’s perfect for a cozy weeknight dinner that feels indulgent but easy.

Thick noodles covered fully with a glossy, orange creamy sauce speckled with red spices, lifted with wooden chopsticks above a white bowl filled with the same noodles mixed with green leafy bits and some shredded light-colored pieces, placed on a wooden surface with a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pack frozen udon noodles
3 tbsp unsalted butter
3 cloves garlic, minced
2 shallots, chopped
1 1/2 tbsp gochujang
1/2 cup heavy cream
1/2 cup reserved noodle water
2 tsp soy sauce
1 tsp gochugaru
1 green onion, chopped (for garnish)
Grated parmesan cheese
Egg yolk (optional)

Instructions

Step 1: Bring a pot of water to a boil and cook frozen udon noodles according to package instructions. Once cooked, reserve 1/2 cup of the noodle water and set it aside. Drain the noodles, rinse under cold water, and set them aside.
Step 2: In a pan, melt butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and softened.
Step 3: Stir in the gochujang and cook for about 30 seconds to release its aroma.
Step 4: Slowly pour in the heavy cream and reserved noodle water. Add soy sauce and gochugaru, stirring to combine. Bring the sauce to a gentle simmer and let it thicken for a few minutes.
Step 5: Add the cooked udon noodles to the pan and toss to coat them evenly in the creamy gochujang sauce.
Step 6: Transfer the noodles to serving bowls. Top with grated parmesan cheese, chopped green onion, and an optional egg yolk. Serve immediately and enjoy!

Tips & Variations

For extra richness, add a splash of soy milk or coconut milk along with the heavy cream.
Swap parmesan for shredded mozzarella or cheddar for a different cheesy twist.
Add sautéed mushrooms or spinach for extra veggies and texture.
If you prefer less spice, reduce the gochujang or omit the gochugaru.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce and prevent sticking. Avoid microwaving directly as the sauce may separate.

How to Serve

A black bowl filled with thick, udon-style noodles coated in a creamy orange sauce with visible specks of red seasoning, topped in the center with a raw egg yolk shining bright yellow. The noodles are sprinkled with finely grated white cheese and small green fresh herb leaves scattered evenly on top, adding contrast. The bowl sits on a wooden surface, with a blurred block of cheese and a grater in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of frozen?

Yes, fresh udon works well. Adjust cooking time according to package instructions and reserve some cooking water to help create the sauce.

Is it necessary to add the egg yolk?

The egg yolk adds a silky richness, but it’s optional. You can skip it or substitute with a soft-boiled egg for a similar effect.