If you’re craving a dish that perfectly balances bold spice with luscious creaminess, this Creamy Gochujang Udon Noodles Recipe is exactly what you need. Imagine tender, chewy udon noodles enveloped in a velvety sauce made from rich butter, fragrant garlic and shallots, fiery gochujang, and smooth heavy cream. Each bite bursts with a delightful combination of spicy heat and comforting creaminess, making it an absolute crowd-pleaser that’s both quick to whip up and immensely satisfying.
Ingredients You’ll Need
These ingredients may be simple, but they are the heart and soul of this dish. Each one adds a unique layer of flavor, texture, or color that transforms ordinary noodles into something spectacular.
- Frozen udon noodles: Perfect for their chewy texture and convenience, just cook and they’re ready to absorb the sauce.
- Unsalted butter: Adds richness and a silky base to carry all those vibrant flavors.
- Garlic, minced: Brings aromatic pungency that makes every bite irresistible.
- Shallots, chopped: A sweet, mild onion flavor that enhances the sauce’s depth.
- Gochujang: The star ingredient delivering smoky, spicy, and slightly sweet Korean chili paste magic.
- Heavy cream: Creates the luscious, creamy texture that perfectly balances the bold spice of gochujang.
- Reserved noodle water: Helps thin the sauce to just the right consistency while adding subtle starchiness for clinginess.
- Soy sauce: Brings umami and saltiness, tying all the flavors together.
- Gochugaru: Korean red pepper flakes that boost the heat and add a vibrant red color.
- Chopped green onion: For fresh, crisp garnish that adds a pop of color and mild sharpness.
- Grated parmesan cheese (optional): Adds a surprising nutty, salty twist that elevates the dish even further.
How to Make Creamy Gochujang Udon Noodles Recipe
Step 1: Cook Your Noodles Perfectly
Start by boiling your frozen udon noodles according to the package instructions — this usually takes just a few minutes. Don’t forget to scoop out and reserve about half a cup of that starchy noodle water before draining, as it works wonders to naturally thicken your sauce later on.
Step 2: Build a Flavor Base
While the noodles are cooking, melt the butter in a skillet over medium heat. Toss in your minced garlic and chopped shallots, sautéing them until they become fragrant and translucent. This buttery, aromatic base is where the magic begins — every bite will sing with these subtle yet essential flavors.
Step 3: Wake Up the Sauce with Gochujang
Add in your gochujang paste and cook it for about 30 seconds. This step helps release its complex smoky, spicy notes — the signature punch that makes this Creamy Gochujang Udon Noodles Recipe stand out.
Step 4: Create the Creamy Sauce
Slowly pour in the heavy cream and the reserved noodle water, stirring continuously to blend everything into a silky, luscious sauce. Then stir in soy sauce and gochugaru. Let the sauce simmer gently until it thickens just enough to lovingly coat every strand of noodle.
Step 5: Combine Noodles and Sauce
Toss your cooked udon noodles right into the skillet, giving them a good stir so they soak up all that irresistible sauce. This even coating is what transforms simple noodles into a flavor-packed dish you’ll crave again and again.
Step 6: Finish with Garnishes and Serve
Serve the noodles piping hot, topped with a sprinkle of chopped green onions and, if you dare, a dusting of grated parmesan for a delightful melt-in-your-mouth finish. This final touch adds an unexpected savory depth that beautifully complements the spicy, creamy goodness.
How to Serve Creamy Gochujang Udon Noodles Recipe
Garnishes
Simple garnishes like green onions add freshness and a bit of crunch, while a grating of parmesan cheese brings a salty, nutty contrast that heightens the creamy, spicy flavors. You can even toss in toasted sesame seeds for a subtle nuttiness and pretty presentation.
Side Dishes
This dish pairs wonderfully with crisp, pickled vegetables or a light Asian-style cucumber salad to cut through the richness. Steamed or roasted greens like bok choy or broccoli also provide a satisfying textural balance without overpowering the star noodles.
Creative Ways to Present
For a more elevated meal, serve this Creamy Gochujang Udon Noodles Recipe in individual bowls with a perfectly soft-boiled egg on top. Adding a handful of crispy fried shallots or a drizzle of toasted chili oil can kick it up a notch and impress your guests with flair.
Make Ahead and Storage
Storing Leftovers
Leftover noodles can be stored in an airtight container in the refrigerator for up to 3 days. To keep the sauce coating the noodles nicely, it’s best to slightly undercook the noodles initially to avoid them becoming mushy after reheating.
Freezing
Freezing Creamy Gochujang Udon Noodles is not recommended because the cream sauce can separate and become grainy upon thawing. It’s better enjoyed fresh or refrigerated for a few days.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a little splash of water or cream if the sauce has thickened too much. Stir frequently to keep it creamy and prevent the noodles from sticking or drying out.
FAQs
Can I use fresh udon noodles instead of frozen?
Absolutely! Fresh udon noodles work wonderfully too. Just adjust the cooking time as fresh noodles often take less time to cook, usually about 1 to 2 minutes, so keep an eye on them.
Is it possible to make this dish vegan?
You can easily make this Creamy Gochujang Udon Noodles Recipe vegan by swapping butter for a plant-based alternative and using coconut cream instead of heavy cream. Be sure to choose a vegan-friendly gochujang and soy sauce.
How spicy is the dish?
The spice level is moderate thanks to the gochujang and gochugaru. If you prefer it milder, reduce the amount of both chili ingredients, or add more cream to tone down the heat.
Can I add protein to this recipe?
Definitely! Grilled chicken, shrimp, or tofu would all be great additions. Cook your protein separately and toss it in with the noodles during the final step for a filling, balanced meal.
What’s the best way to warm up noodles without making them soggy?
Reheat gently in a pan over low heat with a small splash of liquid to keep the sauce smooth. Avoid using a microwave if possible, as it tends to unevenly heat and dry out creamy noodle dishes.
Final Thoughts
This Creamy Gochujang Udon Noodles Recipe is a total game-changer when you want a meal that’s quick, comforting, and packed with bold Korean-inspired flavors. It’s the kind of dish that turns “what’s for dinner?” into a moment you actually look forward to. Give it a try—you’ll be amazed at how a few simple ingredients can come together to create such an unforgettable bowl of creamy, spicy noodly goodness.
Print
Creamy Gochujang Udon Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Description
This Creamy Gochujang Udon Noodles recipe combines chewy udon noodles with a rich, spicy, and creamy sauce made from gochujang, butter, and heavy cream. Infused with garlic, shallots, and a hint of soy sauce and gochugaru, it’s a flavorful twist on traditional udon perfect for a quick and satisfying meal.
Ingredients
Noodles
- 2 packs frozen udon noodles
Sauce
- 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
Garnish
- Chopped green onion (for garnish)
- Grated parmesan cheese (optional)
Instructions
- Cook the noodles: Boil the frozen udon noodles according to the package instructions until tender. Before draining, reserve 1/2 cup of the noodle cooking water to use in the sauce.
- Sauté aromatics: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and chopped shallots and sauté until fragrant and translucent, usually about 2-3 minutes.
- Add gochujang: Stir in the gochujang paste and cook it with the aromatics for about 30 seconds to release its flavor.
- Make creamy sauce: Slowly pour in the heavy cream along with the reserved noodle water, stirring continuously. Add soy sauce and gochugaru, then let the sauce simmer gently until it thickens slightly, about 2-3 minutes.
- Combine noodles with sauce: Toss the cooked udon noodles into the skillet and stir well, ensuring the noodles are fully coated with the creamy gochujang sauce.
- Serve and garnish: Plate the noodles hot, sprinkling chopped green onion and optional grated parmesan cheese on top for a burst of freshness and umami depth.
Notes
- For a spicier dish, increase the amount of gochujang or gochugaru.
- You can substitute heavy cream with coconut cream for a dairy-free version, though it will slightly change the flavor.
- Frozen udon noodles streamline cooking time and texture, but fresh udon can be used as well.
- Grated parmesan cheese is optional but adds a nice umami complement to the Korean-inspired flavors.
- Reserved noodle water helps to loosen and thicken the sauce, enhancing the creaminess and helping it adhere to the noodles.
