These gochujang noodles are bold, spicy, and packed with flavor. Ramen noodles tossed in a rich sauce made from gochujang, miso, soy sauce, and rice vinegar, topped with charred corn, soft soy sauce eggs, and sesame seeds. Ready in under 15 minutes and seriously addictive.
What Makes These Gochujang Noodles So Good
The sauce is everything here. Gochujang and white miso together create a combination that is deeply savory, slightly sweet, and complex in a way that is hard to put your finger on. The rice vinegar cuts through the richness, the soy sauce adds saltiness, and the gochugaru gives it an extra layer of gentle heat. It comes together in minutes in one skillet and coats every strand of noodle in a glossy, intensely flavored sauce that tastes like it took much longer to make.
Ingredients You Will Need
Ramen noodles: Fresh or dried both work well here. Fresh ramen noodles have a springier, chewier texture that holds up beautifully under the bold sauce. Dried ramen noodles are more widely available and work just as well. Either way, cook them just until al dente so they don't go soft when tossed in the sauce.
Gochujang paste: The star of the sauce. Gochujang is a Korean fermented chili paste with a deep, smoky, slightly sweet heat that is completely unique. It is widely available in the Asian foods aisle of most supermarkets. If you enjoy cooking with gochujang, you will also love these gochujang chicken and these gochujang ground beef bowls.
Rice vinegar: Adds brightness and acidity that cuts through the richness of the gochujang and miso. Apple cider vinegar works as a substitute if you don't have rice vinegar on hand.
Soy sauce: Adds saltiness and a deep umami backbone that ties all the other sauce ingredients together.
White miso paste: This is the ingredient that takes the sauce from good to great. White miso adds a fermented flavor and creaminess that rounds out the gochujang beautifully. Use white miso rather than red or brown as it is milder and won't overpower the other flavors.
Gochugaru powder: Korean chili flakes that add an extra layer of clean, bright heat on top of the deeper heat from the gochujang. Red chili powder works as a substitute if you can't find gochugaru.
For the Toppings
Canned corn: Charred until golden and slightly smoky, the corn adds a sweet, crunchy contrast to the rich, spicy noodles. Charring with a kitchen torch is the quickest method, but a dry skillet or the broiler works just as well.
Green onions: Sliced thin and scattered over the top for a fresh, mild bite that balances the richness of the sauce.
Toasted sesame seeds: Add a nutty crunch and a finishing touch that ties the whole bowl together.
Soy sauce eggs: Optional but highly recommended. Soft boiled eggs marinated in a savory soy and mirin mixture that adds a rich, jammy element to the bowl. If you want to include them, start making them the night before. You can find the full recipe for these soy sauce eggs here.
Looking for more dinner recipes? Check out this easy-to-make Creamy udon noodles, this Beef and rice bowl , these delicious Chipotle chicken drumsticks or these Hot honey chicken wings.
Cooking Tips
Reserve the pasta water before draining. This is one of the most important steps. The starchy cooking water loosens the sauce and helps it cling to every strand of noodle rather than sitting at the bottom of the skillet. Don't forget to scoop it out before you drain the noodles.
Cook the sauce before adding the water. Heating the sauce ingredients in the skillet first for a couple of minutes before adding the cooking water deepens the flavor and takes the raw edge off the gochujang and miso. It only takes a couple of minutes and makes a noticeable difference.
Don't overcook the noodles. Ramen noodles cook quickly and will continue to soften slightly when tossed in the hot sauce. Pull them out of the water just before they are fully done so they finish cooking in the skillet and stay springy rather than mushy.
Char the corn properly. Don't just warm the corn through. You want genuine char on the kernels, dark in places, slightly smoky and caramelized. That contrast of sweet, charred corn against the spicy noodles is what makes the topping so good. A kitchen torch gives the most control, but a screaming hot dry skillet works beautifully too.
Serve immediately. These noodles are at their best the moment they come out of the skillet. The sauce loosens as it sits and the noodles will absorb it over time. Have your toppings ready to go before you start cooking so everything hits the bowl at the same time.
How to Make Gochujang Noodles
Char the corn: Spread the canned corn on a baking sheet and char using a kitchen torch, in a dry skillet, or under the broiler until golden and charred in places. Set aside.
Cook the noodles: Cook the ramen noodles according to the package instructions. Reserve ¼ cup of the cooking water before draining.
Make the sauce: Combine the gochujang, rice vinegar, soy sauce, miso paste, and gochugaru in a skillet. Cook over medium heat for 2 minutes until warm and homogenous. Add the reserved cooking water and cook for another minute until loose and glossy.
Toss and serve: Add the drained noodles to the skillet and toss until evenly coated. Divide into two bowls and top with the charred corn, green onions, sesame seeds, and soy sauce eggs. Serve immediately.
Serving Suggestions
These gochujang noodles are a complete meal on their own, especially with the soy sauce eggs on top. If you want to make it more substantial, add some sliced cucumber or quick-pickled red onion on the side for a fresh, cooling contrast to the heat of the sauce. A side of steamed edamame or a simple miso soup also pairs beautifully. For a more complete spread, serve alongside these Korean chicken wings or Gochugang chicken for a full Korean-inspired meal.
Flavor Variations
Extra creamy: Stir a tablespoon of tahini or peanut butter into the sauce for a richer, nuttier finish that softens the heat slightly and adds a new dimension to the flavor.
With protein: Add some cooked shredded chicken, pan-fried tofu, or sliced beef to the noodles along with the sauce for a more filling meal.
Extra vegetables: Toss in some thinly sliced bell peppers, baby spinach, or blanched broccoli when you add the noodles to the sauce. They wilt quickly in the heat and add color and texture to the bowl.
Storing Tips
Gochujang noodles are best eaten fresh immediately after cooking. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The noodles will absorb the sauce as they sit, so add a small splash of water when reheating in a skillet over medium heat to loosen everything back up. Store the toppings separately and add them fresh when serving.
Recipe
Gochujang Noodles
Equipment
- Large skillet
- Cooking pot
- Knife
Ingredients
- 2 portions ramen noodles
- 2 tablespoon gochujang paste
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon white miso paste
- ½ teaspoon gochugaru powder or red chili powder
Toppings
- 1 cup (150g) canned corn charred in a skillet or using a kitchen torch
- 2 stalks green onions sliced
- Toasted sesame seeds
- 2 soy sauce eggs if you choose to use this topping, start making it the night before
Instructions
- Start by charring the corn. Spread the canned corn on a baking sheet and char using a kitchen torch. You can also char it in a dry skillet or under the broiler until charred in places. Set aside.
- Meanwhile, cook the ramen noodles according to the package instructions. Reserve ¼ cup of the cooking water before draining.
- In a skillet, combine the gochujang paste, rice vinegar, soy sauce, miso paste, and gochugaru or chili powder. Cook over medium heat, stirring occasionally, for 2 minutes until the sauce is warm and homogenous. Pour in the reserved cooking water and stir to combine. Cook for another minute until the sauce is loose and glossy.
- Add the drained noodles to the skillet and toss well until evenly coated.
- Divide into two bowls and top with the charred corn, sliced green onions, toasted sesame seeds, and soy sauce eggs. Serve immediately.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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