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    Home > Blog > Quick & Easy > Gochujang Noodles

    Gochujang Noodles

    by Jenny Park · Published: Mar 9, 2025 · Modified: Mar 9, 2025

    Jump to Recipe
    The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
    Creamy gochujang noodles in a bowl.

    I love these Gochujang Noodles SO much! They’re creamy, spicy with a touch of umami goodness. This is a purely fusion dish and I’m all about it. I love the simplicity of the cooking method, the richness of the flavors, and the minimal ingredients needed to pull together this outstanding meal.

    This dish also only takes about 20 minutes to throw together, which is a huge plus for busy parents (like myself)! It makes it a fantastic quick and easy weeknight dinner. Add some cubed tofu or sauté some shrimp into the mix for some added protein!

    What is Gochujang?

    Gochujang is a fermented Korean chili paste that is spicy and savory with a touch of sweetness. It’s made from gochugaru (Korean chili powder), sweet glutinous rice, meju powder, and salt. Some variations also contain sweeteners (like brown rice syrup, malt syrup or corn syrup).

    How to Find the Best Quality Gochujang?

    It’s best to look at the ingredients for quality with the best gochujang’s main ingredients consisting of gochugaru, rice, meju powder, and salt. As mentioned above, some brands contians sweeteners and if you can only find ones that do, you want to try to find ones that contain grain syrups and steer away from ones containing corn syrup or other artificial sweeteners.

    I like to buy gochujangs that are made in Korean and one of my favorite brands is Gusdam because it’s made as closely to the traditional way of making gochujang.

    Another brand I love and buy often is Sempio brand. Not only is this brand widely available in the states and pretty affordable, they use natural ingredients. The only downside for me is there use of corn syrup. I prefer grain syrups or malt syrup to corn syrup for a more subtly sweet and pleasant flavor.

    Finally Chung Jung One Hot Pepper Paste is another widely available, affordable brand I really enjoy using. Their gochujang uses brown rice instead of white rice, giving their paste a distinct nuttiness to it.

    Gochujang noodles in a bowl with a fork on the side.

    How to Make Gochujang Noodles

    Ingredients

    Ingredients for gochujang pasta.

    Process

    1. Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta. Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
    2. Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
    Cooked bucatini for gochujang pasta.
    Shallots cooking in a skillet with butter.
    1. Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
    2. Stir in reserved pasta water until mixture is smooth and bring to a simmer.
    Gochujang added to a skillet for pasta.
    Gochujang pasta mixed with pasta water.
    1. Stir in heavy cream and simmer for 1 minute.
    2. Add grated Parmesan and continue to simmer until sauce slightly thickens.
    Creamy gochujang pasta in skillet.
    Creamy gochujang pasta with parmesan added in.
    1. Toss pasta into sauce until evenly coated.
    2. Divide gochugang noodles into bowls and top each with more grated Parmesan and Furikake.
    Creamy gochujang pasta in a skillet with a spoon.
    Gochujang pasta in a bowl.

    Variations

    • Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
    • Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
    • Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more mild flavor.
    • Toss in some sautéed shrimp or shredded chicken for some added protein.
    • Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!

    Tips and Tricks for Gochujang Noodles Success

    • Use a high quality gochujang paste (as mentioned above!) – it does a goo deal of the heavy lifting in this recipe, so the better the quality and taste, the best your noodle dish will be!
    • Reducing the heat on the stove, once the cream has been added to the sauce, will allow the sauce to thicken nicely without it separating and becoming curdled and oily.
    • Adding some pasta water to the sauce allow the starches in the water help thicken the sauce and help the sauce cling to the noodles.
    Creamy Gochujang Noodles recipe.

    More Delicious Noodle Recipes You Will Love

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    Gochujang pasta in a bowl.

    Gochujang Noodles

    5 from 20 votes
    PRINT RECIPE Pin Recipe
    The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
    RECIPE BY Teri & Jenny
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 2

      INGREDIENTS  

    • 6 ounces dry bucatini or fresh udon
    • 1 tablespoon unsalted butter
    • 1/2 small shallot, diced (about 2 tablespoons)
    • 1 minced garlic clove (about 1 teaspoon)
    • 3 tablespoons gochujang
    • 2/3 cup heavy cream
    • 1 1/2 ounces freshly grated Parmesan (about 3 tablespoons) plus more for garnish
    • 1 tablespoon Furikake seasoning for garnish

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.
    • Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
    • Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
    • Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
    • Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.
    • Toss pasta into sauce until evenly coated.
    • Divide pasta into bowls and top each with more grated Parmesan and Furikake.

      NOTES  

    **Nutrition facts are based on the use of bucatini**
    Variations
    • Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
    • Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
    • Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
    • Toss in some sautéed shrimp or shredded chicken for some added protein.
    • Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!
    Tips and Tricks for Gochujang Noodles Success
    • Use a high quality gochujang paste (as mentioned above!) – it does a goo deal of the heavy lifting in this recipe, so the better the quality and taste, the best your noodle dish will be!
    • Reducing the heat on the stove, once the cream has been added to the sauce, will allow the sauce to thicken nicely without it separating and becoming curdled and oily.
    • Adding some pasta water to the sauce allow the starches in the water help thicken the sauce and help the sauce cling to the noodles.
    Calories: 748kcal Carbohydrates: 74g Protein: 22g Fat: 41g Saturated Fat: 26g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.2g Cholesterol: 119mg Sodium: 373mg Potassium: 396mg Fiber: 3g Sugar: 7g Vitamin A: 1555IU Vitamin C: 5mg Calcium: 331mg Iron: 2mg
    CUISINE: Korean-American
    KEYWORD: korean fusion recipe
    COURSE: dinner, Main Course

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    March 9, 2025 / 14 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    March 9, 2025 / 14 Comments

    Comments

      5 from 20 votes (13 ratings without comment)

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    1. Leeann

      March 16, 2025 at 2:52 pm

      This was so delicious! I recently had my gallbladder removed so I always looked to reduce fat – I used Pam Spray instead of butter. Also, I added some crab meat and topped with scallions in addition to furikake and parm.

      Reply
    2. Lauren

      November 02, 2024 at 5:46 pm

      5 stars
      This is one of the tastiest pasta dishes I’ve ever made, and it was ridiculously easy to boot! We used 8 ounces of cascatelli pasta and a little less gochujang so that it would be a bit less spicy, and it was delicious!

      Reply
    3. Krystal

      October 20, 2024 at 6:58 pm

      5 stars
      Very delicious, simple, & fast to make! I added shrimp for protein (marinated with just salt & pepper) to the beginning step with the butter & garlic.

      Reply
    4. Beverly

      March 06, 2024 at 8:20 am

      5 stars
      love korean food

      Reply
    5. Gay Ann

      May 20, 2023 at 7:53 am

      what is furikake seasoning? i’m new to the blog and enjoy reading and trying the recipes.

      Reply
      • Jenny Park

        May 20, 2023 at 9:37 am

        Furikake is a Japanese seasoning/condiment that generally consists of sesame seeds, seaweed, salt, dried fish flakes, etc …it’s delicious, but totally optional!

        Reply
    6. Suzy

      April 06, 2023 at 6:46 pm

      5 stars
      Delicious

      Reply
    7. Leigh

      March 09, 2023 at 10:04 am

      want to try this. what do you recommend for a furikake substitute??

      Reply
      • Jenny Park

        March 10, 2023 at 8:39 am

        You can just crush up some nori and add some roasted sesame seeds or just go with toasted sesame seeds. It’s just a garnish, so the noodles will still be delicious without it!

        Reply
    8. Allie

      January 22, 2023 at 11:40 am

      5 stars
      One of the best meals I’ve ever made. Definitely our new go-to comfort meal. Deliciously creamy, with the added bit of spice from the chili paste is impeccable. We made with a side of crisped up bok choy *chef’s kiss*!

      Reply
    9. Maya

      January 03, 2023 at 9:49 am

      5 stars
      Did a substitution to use up some coconut cream I had from another recipe and this was the most decadent lunch. It came together so quickly! I used ramen noodles and they held the sauce beautifully. Thank you!

      Reply
    10. Radhika

      December 01, 2022 at 8:11 am

      5 stars
      I am obsessed with this gochujang noodle recipe of yours, I tried it recently and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Thanks , Radhika Sharma https://theasianfoodbaby.com

      Reply
    11. Gretchen

      November 30, 2022 at 5:49 pm

      Could I substitute coconut cream for the heavy cream?

      Reply
      • Jenny Park

        November 30, 2022 at 7:17 pm

        Yes!

        Reply

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    Gochujang pasta in a bowl.
    Creamy gochujang noodles in a bowl.
    Creamy Gochujang Noodles recipe.
    Creamy gochujang noodles in a bowl.
    Creamy gochujang noodles in a bowl.

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