Gochujang Noodles : Flavorful and Easy to Prepare
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
These Gochujang Noodles are one of those perfect weeknight meals—simple, spicy, and deeply satisfying. Think gochujang buttered noodles with a nutty peanut twist. If you’re someone who enjoys spicy peanut noodles or rich, saucy Korean noodle dishes with a little attitude, this one’s for you.
Ingredients:
- 1 tbsp oil
- 2 tbsp ponzu
- 200 g oyster mushrooms (or other variety) cut into individual mushrooms or sliced
- 2 tbsp rice vinegar
- 1 tbsp neutral oil (such as canola or safflower)
- 2 small shallots
- 1/2 cup carrot finely Julienned
- 4 tbsp fresh ginger minced
- 2 packs ramen noodles
- 1 1/2 cups pasta water or ramen broth
- 5 tbsp gochujang
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp butter
For Topping
- 1 cup green onion thinly sliced
- sesame seeds
- crushed peanuts
Instructions:
- Heat the oil in a large pan over medium-low heat. Add the mushrooms and ponzu, and cook until browned. Set aside.
- Over medium-low heat, deglaze the pan with rice vinegar, then add the oil, shallots and ginger. Cook until fragrant and softened.
- Meanwhile, bring a large pot of water to a boil. Add the ramen broth packet and cook the noodles until al dente, or about half of the recommended time. Drain the noodles, reserving 1½ cups of the cooking liquid.
- To the pan with the ginger and shallots, add the gochujang, peanut butter, soy sauce, hoisin sauce, and rice vinegar. Let simmer, then whisk in the ramen broth and carrots. Continue to simmer until the sauce thickens.
- Add the cooked noodles to the pan and toss until glossy and well coated. Add the butter and toss again.
- Serve into two bowls and top with green onion, sesame seeds, and crushed peanuts.
Gochujang buttered noodles are not ramen—it just borrows the noodles. There’s no broth, no long list of steps, and definitely no stress. It’s the kind of recipe that comes together in under half an hour when you’re tired, hungry, and looking for something better than takeout.
Tips + Tricks From My Kitchen
When I’m cooking making myself a bowl of gochujang buttered noodles, I like to think of it as a “Monday-Tuesday meal”—the kind you make when you’ve got minimal ingredients, low energy, and zero patience. I pull this out when I am tempted to get take out, but don’t want to spend the money. You can absolutely dress it up with crushed peanuts, sesame seeds, or even a fried or boiled egg for a bit of extra protein.
Here are a few tips to make it your own:
Consistency: If your sauce is too thick, stir in a few tablespoons of water to loosen it up so it coats the noodles evenly.
Protein swaps: If you do have the energy to cook your favorite protein, try pan-fried tofu, sautéed chicken, or a handful of shrimp. Each adds a new layer of texture and flavour.
Vegetable add-ins: Again, the goal here is simple and quick, but if you want to make this on a night that you’ve got some produce to use up, and you want the flavours described here, and you have energy, some veggies really jazz this up. Broccoli, spring onions, peppers, or even thinly sliced chives are perfect. Cook them briefly so they stay crisp and colourful.
Sauce variations: If you’re out of peanut butter, tahini works as a great substitute. It’ll give a slightly earthier flavour that still pairs well with the gochujang.
Touch of sweetness: A drizzle of maple syrup or a pinch of brown sugar helps round out the spice and balance the heat if you want it a little more subtle.
Why I Think Gochujang Noodles Are So Good
There’s so much depth of flavour in this quick recipe! Gochujang paste, a fermented Korean chili paste made from soybeans, and chili, gives you that perfect blend of sweet, spicy, and savoury. When it’s whisked together with peanut butter, soy sauce, and a touch of butter, it turns into a velvety spicy peanut noodle sauce that clings beautifully to the ramen noodles. The result? Saucy gochujang noodles that hit every note—heat, umami, sweetness, and a creamy finish.
A quick stir fry of mushrooms, ginger, and scallions or shallots brings depth and aroma. Toss that with freshly boiled noodles, and the sauce does the rest of the heavy lifting. I like to finish it with green onions and sesame seeds, or if I’m feeling really bold, some red pepper flakes. You’ll be amazed how much flavour you can pull from such minimal ingredients and no added salt.
Gochujang is Frequently Used in Korean Noodles
Gochujang is an element we see in a lot of Korean dishes. It’s a powerhouse of flavour—it’s salty, spicy, slightly smoky, and full of umami. It gives Korean noodles their signature depth and a rich red hue that makes every bite look as good as it tastes. The fermentation process creates complexity, while the chili heat gives your tongue that addictive tingle that keeps you going back for more.
Tubs, and squeeze bottles of Gochujang are often found in most grocery stores, and easily available at your local Asian market! Remember that you should refrigerate gochujang after opening. Once opened, it’ll keep in the fridge for months, especially if you make sure the lid’s on tight. If you’re a fan of bold flavours, this ingredient will become your new best friend.
What if I Don’t Have The Ingredients for Spicy Peanut Noodles?
You don’t need a massive pantry to pull this dish off. Hoisin sauce, rice vinegar, and gochujang may be the only things not already in your pantry, and if you enjoy Asian flavours, you should add them to your pantry now. There’s nothing that says a few garlic cloves, a spoonful of brown sugar or maple syrup would hurt (if you prefer things a little more sweet than spicy). If you don’t have sesame seeds on hand, a little sesame oil in place of vegetable oil will take it from good to great. The key is layering those flavours: savoury soy, nutty sesame, the spicy-salty richness of gochujang, and the brightness of rice vinegar or even white wine vinegar if that’s what you have on hand.
If you’re running low on gochujang, you can experiment with chili paste or a mix of light soy sauce and chilli flakes, though it won’t have quite the same depth. Every brand of gochujang has its own personality—Sempio is a reliable option you’ll find at most local Asian markets or even local grocery stores these days.
Choosing Your Noodles
Instant ramen noodles work perfectly here. But don’t be afraid to swap them out. Rice noodles, fresh udon noodles, or even spaghetti if you’re really working with a bare pantry can handle the sauce just as well. The goal is a chewy noodle that can stand up to the heat and cling to that glossy gochujang coating. Cook your noodles according to the package instructions. Then drain them in a colander and toss them straight into the sauce while they’re still warm so the flavours bind and to watch that sauce cling nicely.
If you want to stretch this dish further, double the sauce—it keeps beautifully in the refrigerator for a few days and reheats well in the microwave or a wok with a splash of water.
Why You’ll Love This Recipe for Gochujang Noodles
What makes these spicy Korean noodles so special is that they hit that perfect comfort-food balance: fast, flavourful, and endlessly customizable. You can keep it vegetarian, pack it with veggies, or load it up with your favourite protein. It’s the type of meal that feels fancy without any effort—something you can throw together with a handful of pantry staples and whatever’s in your fridge.
It’s also an amazing way to explore Korean cooking. Most of the sauces are now available at most grocery stores, so you don’t even have to make a special trip.
Whether you’re a long-time fan of gochujang or just discovering it, these gochujang buttered noodles are proof that bold, rich flavours don’t have to take hours to build. Grab your pot, boil the noodles, whisk up your gochujang sauce ingredients, and in under 30 minutes, you’ll have a bowl of noodles that feels like something straight out of a food magazine spread.
That’s the magic of Gochujang Noodles—simple, saucy, and absolutely bursting with flavour.
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.
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Absolutely delicious and a new quick supper. I added broccolini and peppers to mine and it’s just the right amount of flavour, texture and colour.
Great way to add more veggies, Jodi! Thanks for the great review.