Bibim Guksu (spicy Korean cold noodles) is probably the first dish that comes to your mind when you think of Gochujang (Korean chili paste). But today, let’s make something different, something warm and full of umami, Gochujang Garlic Noodles.
What? Sounds too complicated? Don’t worry about it. All you need is just gochujang that’s sitting in the back of your fridge and 15 minutes.
Gochujang Garlic Noodles (2 servings)
Ingredients:
- 2 green onions
- 7-10 cloves garlic
- 2 baby bok choy
- 2 tbsp neutral-tasting oil
- 8.8 oz (250g) ground beef (or ground pork, chicken, etc.)
- 1 lb (470g) frozen wheat noodles (or udon noodles, knife-cut noodles, pasta, etc.)
- Generous pinch of toasted sesame seeds, to garnish
- Soft-Boiled Eggs (optional), to serve
Seasoning Paste:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp Korean soybean paste (doenjang)
- 2 tbsp Korean chili paste (gochujang)
Instructions:
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and greens.
2. Smash the garlic cloves and finely chop them. (If you’re using pork instead of beef, grate a small knob of ginger (2 tsp)).
3. Cut the bok choy in half (or quarters) lengthwise.
MAKE SEASONING PASTE
In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean soybean paste, and Korean chili paste. (If you think it’s too spicy for you, you can reduce the chili pepper flakes or just leave it out.)
MAKE GOCHUJANG GARLIC NOODLES
1. In a wok, heat the oil (2 tbsp) over medium-high heat. Once it’s heated, add the ground beef. Break up the beef and render out the fat for 2 minutes.
2. Add the garlic and white parts of the green onions. Saute for 2 minutes.
3. Reduce the heat to low. Add the seasoning paste. Give it a good stir for 2 more minutes. Be careful not to burn it. Turn off the heat.
4. Meanwhile, bring a pot of water to a boil. Cook your noodles a little less than the package instructions. Take out the noodles and rinse under cold water. (Save some pasta water for later.)
5. In the same water, blanch the bok choy for 1 minute. Drain and set aside.
6. Get back to our wok. Add 1/2 cup (120ml) pasta water to the sauce. Bring it to a boil over high heat. Add your drained noodles and toss together for 1 minute or until the noodles are completely coated.
7. To serve, divide the noodles into 2 serving bowls. Garnish with bok choy, green onions, sesame seeds, and Soft-Boiled Eggs (if using). Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Jang Kalguksu (Gochujang Noodle Soup)
- Gochujang Bokkeumbap (Gochujang Fried Rice)
- Gochujang Tofu Rice Bowl
Gochujang Garlic Noodles
2
servingsIngredients
2 green onions
7-10 cloves garlic
2 baby bok choy
2 tbsp neutral-tasting oil
8.8 oz (250g) ground beef (or ground pork, chicken, etc.)
1 lb (470g) frozen wheat noodles (or udon noodles, knife-cut noodles, pasta, etc.)
Generous pinch of toasted sesame seeds, to garnish
Soft-Boiled Eggs (optional), to serve
- Seasoning Paste:
1 tbsp sugar
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp mirin
Directions
- Prep Vegetables
- Thinly slice the green onions, separating the whites and greens.
- Smash the garlic cloves and finely chop them. (If you’re using pork instead of beef, grate a small knob of ginger (2 tsp)).
- Cut the bok choy in half (or quarters) lengthwise.
- Make Seasoning Paste
- In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean soybean paste, and Korean chili paste. (If you think it’s too spicy for you, you can reduce the chili pepper flakes or just leave it out.)
- Make Gochujang Garlic Noodles
- In a wok, heat the oil (2 tbsp) over medium-high heat. Once it’s heated, add the ground beef. Break up the beef and render out the fat for 2 minutes.
- Add the garlic and white parts of the green onions. Saute for 2 minutes.
- Reduce the heat to low. Add the seasoning paste. Give it a good stir for 2 more minutes. Be careful not to burn it. Turn off the heat.
- Meanwhile, bring a pot of water to a boil. Cook your noodles a little less than the package instructions. Take out the noodles and rinse under cold water. (Save some pasta water for later.)
- In the same water, blanch the bok choy for 1 minute. Drain and set aside.
- Get back to our wok. Add 1/2 cup (120ml) pasta water to the sauce. Bring it to a boil over high heat. Add your drained noodles and toss together for 1 minute or until the noodles are completely coated.
- To serve, divide the noodles into 2 serving bowls. Garnish with bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
Couldn’t find doenjang so used sammjang instead, so good. Thanks for the recipe
Made it today, also used sammjang instead of doenjang, turned out super nice, thanks!