Gochujang NoodlesJenny Park
A quick and spicy Korean-American fusion noodle dish with creamy gochujang sauce and umami-packed toppings, made in just 20 minutes for the perfect weeknight comfort meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 ounces bucatini or fresh udon noodles
- 1 tablespoon unsalted butter
- 2 tablespoons diced shallot about half a small shallot
- 1 clove garlic minced
- 3 tablespoons gochujang paste
- ⅔ cup heavy cream
- 1.5 ounces Parmesan cheese freshly grated, about 3 tablespoons
- 1 tablespoon Furikake seasoning for garnish
Instructions
Instructions
- Cook your bucatini or udon noodles the way package says. Drain 'em well and set aside so they don't get soggy before the sauce.
- Heat a large skillet on medium and melt butter. Toss in diced shallots and cook until translucent, around 3 minutes, letting those sweet flavors come out.
- Drop in minced garlic and stir for about 30 seconds till you smell that garlicky goodness awakening the pan.
- Stir in the gochujang and let it cook with the butter and shallots for 1 to 2 minutes so it caramelizes a bit and gets richer.
- Pour in the heavy cream and stir gently while bringing to a soft simmer. You gotta keep the heat moderate so it blends smooth and doesn’t scorch.
- Add freshly grated Parmesan and stir until melted and the sauce looks thick and creamy.
- Toss the cooked noodles in and mix till every noodle is coated with the spicy creamy sauce.
- Serve up hot with extra Parmesan and sprinkle Furikake on top to finish. Get ready for that satisfying crunch and umami burst.
Notes
Store leftovers in a sealed container for up to 3 days. Reheat on stovetop adding a splash of cream to loosen the sauce. Swap noodles or use coconut milk for dairy-free version.