Description
This Creamy Gochujang Udon Noodles recipe combines tender udon noodles with a rich, spicy, and creamy sauce made from gochujang, garlic, shallots, and heavy cream. Finished with savory soy sauce and a hint of spice from gochugaru, it’s a comforting and flavorful dish perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles
- 2 packs frozen udon noodles
Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1.5 tbsp gochujang (Korean red chili paste)
- 0.5 cup heavy cream
- 0.5 cup reserved noodle water
- 2 tsp soy sauce
- 1 tsp gochugaru (Korean red chili flakes)
Optional Garnishes
- Grated parmesan cheese
- Chopped green onion
- Egg yolk
Instructions
- Cook Noodles: Boil the frozen udon noodles in a large pot according to package instructions. Before draining, reserve half a cup of the noodle water for the sauce.
- Sauté Aromatics: Melt the unsalted butter in a frying pan over medium heat. Add minced garlic and chopped shallots, sautéing until they release their aroma, about 2 minutes. Stir in the gochujang and cook for an additional 30 seconds to bloom the flavors.
- Prepare Sauce: Gradually pour in the heavy cream and reserved noodle water, stirring to combine. Mix in the soy sauce and gochugaru, then simmer the sauce for 3 to 5 minutes until it thickens slightly, creating a rich and creamy base.
- Toss Noodles: Add the cooked udon noodles to the sauce, tossing them thoroughly to ensure every strand is coated with the flavorful cream sauce.
- Serve: Plate the noodles and top with grated parmesan cheese, chopped green onions, and optionally, an egg yolk for added richness and texture.
Notes
- Reserve some noodle water to loosen the sauce if it becomes too thick.
- Adjust the amount of gochujang and gochugaru according to your preferred spice level.
- For a vegetarian version, use a plant-based butter and omit the parmesan or use a vegan cheese alternative.
- Serve immediately to enjoy the creamy sauce at its best.
