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You only need 10 minutes (or less) to make this Udon Noodles with spicy Gochujang Sauce Recipe. I use pre-cooked udon noodles and a spicy red Korean sauce to give this dish some kick!
This Korean Food is vegan, and with only 6 fresh ingredients it comes together quickly. Plus, you get to choose how spicy you want it.
The main flavor ingredient is gochujang that I get from my local Asian market. I don’t know what the front says, but thankfully on the back, it has a warning in English – VERY HOT. The red peppers are also the ingredient that gives the noodles their red color. Sort of like a thermometer warning system. More Red = more hot!
What Ingredients do I Need to Make Udon Noodles with Spicy Gochujang Sauce?
All the other ingredients in this recipe are pretty standard – green onion, ginger, garlic, and even sesame seeds.
What Does Gochujang Taste Like?
Many people can’t get past the intense spicy heat that Gochujang gives, and taste the underlying flavors. However, there is a sweet, earthy, peppery flavor. Some say it is a little “funky” because it is fermented, but I have never tasted that.
You don’t need much. For many a tablespoon is too much.
Is Gochujang Gluten Free?
The ingredients in Gochujang are:
- glutinous rice
- fermented soybeans
- red chili pepper flakes
Gochujang is Gluten Free. It’s made with glutenous rice, which unlike the name says does not contain the protein gluten. It got that name because the rice is very sticky and starchy when cooked.
What is a Good Gochujang Substitute?
It can be hard to find specially Korean food. If you don’t have Gochujang available where you live, you might want to try Siracha. The red pepper paste is sort of unique.
Here are 8 other Gochujang Substitutions you might want to try. Each has a unique flavor and texture.
- Flavored Chili Oil
- Harisa Paste
- Store bought Thai Chili Sauce
- The ingredients but unfermented (chili flakes, soy sauce, sugar)
- Miso paste with chili powder mixed in.
- And for an American Version – spicy ketchup
- In a really bad pinch – Hot Sauce
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What is the Difference Between Udon and Ramen Noodles?
If you watch TikTok or Instagram Reels you should be an expert on the different kinds of Asian noodles. Thin ones, thick ones, curly, all kinds!
Udon Noodles are made from wheat flour and are soft, chewy, and thick.
Ramen noodles are thinner and wavy.
Both are made with essentially only flour and water.
There is a very subtle flavor difference between them that is hard to explain. I find udon absorbs the flavors of the other ingredients in the recipe a bit more than ramen.
Goes Well With
Udon Noodles with Spicy Gochujang Sauce
- 1 Package Udon Noodles I use pre-cooked
- 1 tbsp Gochujang Use more or less to taste
- 1 tbsp Vegetable Oil
- 1 clove Garlic Minced
- 1 tbsp Ginger Grated
- ⅓ C Green Onion Sliced Thin
- 1 Tsp Sesame Seeds
- Warm or cook the noodles according to package directions. Drain when ready.
- Add the oil to a pan and turn it on to medium-high heat.
- Add the ginger and garlic. Once slightly cooked, add the noodles and Ghogujang mixing frequently. 2-3 minutes.
- When noodles are warm and everything is combined transfer to a serving dish. Garnish with green onion and sesame and Enjoy! 💚
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