This was so easy and DELICIOUS. We had it on a weeknight. I was able to find all of the ingredients at our regular big chain grocery store. We’ll definitely be enjoying this again soon.
What Is Gochujang?
If you’re not familiar, gochujang — a staple ingredient in Korean cooking with an absolutely delicious lingering heat and strong umami flavor — mixed with some other ingredients like soy sauce, vinegar, and a sweetener. Gochujang itself is a spicy-sweet-savory paste that is made from fermented soybeans, red chile pepper flakes, sticky rice, and salt and it is commonly used to flavor meat dishes, soups and stews, and sauces. You can read a little more about how it’s made and used from Christina Chaey over at Bon Appetit.
For this recipe, we actually used a gochujang sauce which is premixed with other ingredients, mostly because it is almost always available at our local grocery store. But also because it is a little less potent than the paste, closer to a mild sriracha, whereas the paste is thicker and spicier.
If you happen to have the paste, it is definitely a deep and interesting flavor and can of course be used here! But you might consider adding a splash of soy sauce and honey to balance out the flavors.
Let’s Make These Delicious Weeknight Noodles
GOCHUJANG NOODLES: FREQUENTLY ASKED QUESTIONS
How does this hold up for leftovers?
This makes for a very delicious lunch the next day! The texture does get stickier the longer it rests, so you may just need add some more water to loosen everything up and make it saucy again.
What’s the difference between gochujang sauce and gochujang paste?
Gochujang sauce is premixed with other ingredients, thinner in consistency, and more mild. Gochujang paste is thicker, spicier, and more potent than the sauce. We’re using sauce in this recipe!
How spicy is this recipe?
If you’re using gochujang sauce, they have a kick (because, well, gochujang!) but still somewhat mild. If you’re using the paste, definitely higher on the spice level.