Description
Creamy Gochujang Udon Noodles combine rich, spicy Korean flavors with the smooth texture of butter and cream for a comforting, quick 15-minute meal. This dish features chewy udon noodles simmered in a luscious sauce made with gochujang, garlic, and shallots, garnished with green onions and optional egg yolk for added richness.
Ingredients
Scale
Udon Noodles
- 2 packs frozen udon noodles
Sauce and Garnish
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 shallots, chopped
- 1 ½ tablespoons gochujang
- ½ cup heavy cream
- ½ cup reserved noodle water
- 2 teaspoons soy sauce
- 1 teaspoon gochugaru
- 1 green onion, chopped (for garnish)
- Grated parmesan cheese, to taste
- 1 egg yolk (optional)
Instructions
- Cook Udon Noodles: Bring a pot of water to a boil and cook the frozen udon noodles following the package instructions. Reserve ½ cup of the starchy cooking water, then drain the noodles and rinse them under cold water to stop cooking. Set aside.
- Sauté Aromatics: Heat a skillet over medium heat and melt the unsalted butter. Add the minced garlic and chopped shallots, sautéing them for about 2–3 minutes until fragrant and soft.
- Add Gochujang: Stir in the gochujang paste and cook it with the aromatics for 30 seconds to release its flavor and deepen the sauce’s complexity.
- Create Creamy Sauce: Slowly pour the heavy cream and reserved noodle water into the skillet, stirring continuously. Add soy sauce and gochugaru, then let the sauce simmer gently for 2–3 minutes until it thickens slightly and becomes creamy.
- Toss Noodles in Sauce: Add the cooked udon noodles to the skillet and toss everything together until the noodles are evenly coated in the creamy, spicy sauce.
- Serve and Garnish: Transfer the noodles to serving plates. Top with grated parmesan cheese and chopped green onion. Optionally, place an egg yolk on top for extra richness before serving.
Notes
- Reserving noodle water helps to adjust the sauce consistency and adds starch to thicken the sauce naturally.
- An egg yolk adds a silky texture but can be omitted for a lighter dish.
- Gochugaru adds extra spiciness; adjust to taste.
- Grated parmesan cheese adds umami but can be left out to keep the dish more traditionally Korean-inspired.
