Gochujang noodles offer a tantalizing fusion of heat, depth, and umami that captivates the senses with every bite. This dish, inspired by the bold flavors of Korean cuisine, brings together the rich, fermented taste of gochujang—the iconic spicy-sweet chili paste—and the comforting, slurp-worthy texture of noodles. The sauce coats the strands in a glossy finish, creating an irresistible balance of savory warmth and spicy kick. Whether paired with crispy vegetables, succulent proteins, or enjoyed as a simple yet satisfying meal, Gochujang noodles offer a delightful journey of flavors that linger long after the last bite, making them a favorite for those who crave adventure in their culinary experiences.
Gochujang Noodles
Gochujang noodles are a flavorful dish inspired by Korean cuisine, featuring noodles coated in a spicy, savory sauce made with gochujang, a fermented chili paste. The dish balances the heat and depth of gochujang with the comforting texture of noodles, offering a rich umami experience.
Ingredients
- 1 (8 oz package) udon noodles
- ¼ cup gochujang, or to taste
- ½ cup water, divided
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 1 (10-oz.) bunch dinosaur (lacinato) kale,ribs removed and roughly chopped
- ½ cup scallions, divided
- 1 tablespoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup matchstick-cut cucumber
- toasted sesame seeds
- toasted sesame oil
- ½ lime lime, cut into 4 wedges, for serving
Instructions
- Collect all ingredients.
- Bring a large pot of salted water to a boil. Cook the udon noodles for 10 to 12 minutes, stirring occasionally, until they are tender but still firm to the bite. Drain the noodles and rinse them under cool water to stop the cooking process; set aside. This step ensures the noodles are cooked to the perfect texture and prevents them from becoming overly soft or sticky.
- In a bowl, whisk together gochujang, 1/4 cup water, soy sauce, maple syrup, and lime juice until smooth. Set the sauce aside. This step creates the flavorful sauce by blending spicy, sweet, and tangy elements, which will coat the noodles later.
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Add kale, 1/4 cup of the scallions, garlic, salt, and pepper. Cook, stirring constantly with tongs, until the kale wilts and becomes tender, and the garlic and scallions become glossy and almost translucent, about 2 minutes. Add the sauce and cook for another 1 to 2 minutes, until it slightly thickens and deepens in color. This step helps the kale soften and absorb the flavors, while the sauce thickens and intensifies, creating a flavorful coating for the vegetables.
- Add the cooked noodles to the skillet and cook for 2 to 3 minutes, until the sauce begins to bubble around the noodles. Gradually add the remaining 1/4 cup of water, 1 tablespoon at a time, if the sauce needs to be thinned to fully coat the noodles. This step ensures the noodles absorb the sauce, becoming well-coated and flavorful, while allowing the sauce to reach the desired consistency.
- Top the noodles with cucumber, the remaining 1/4 cup of scallions, and sesame seeds. Drizzle with sesame oil and serve warm with lime wedges. This final touch adds a fresh crunch from the cucumber, a burst of flavor from the scallions, and a subtle nuttiness from the sesame seeds, while the sesame oil enhances the dish's richness.
