Korean Gochujang Noodles
Korean Gochujang Noodles are a vibrant dish that combines the sweet, spicy richness of gochujang with fresh vegetables and tender egg noodles. This easy-to-follow recipe transforms everyday ingredients into a culinary masterpiece that captures the essence of Korean cuisine. Perfect for weeknight dinners or entertaining guests, these noodles are sure to impress with their bold flavors and stunning presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Ingredients
Scale
- 8 oz fresh egg noodles
- 2 tbsp Korean gochujang
- 1 tbsp vegetable oil (canola or sesame)
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 green onions, chopped (for garnish)
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- Cook the egg noodles according to package instructions until al dente. Drain and toss with a little vegetable oil to prevent sticking.
- In a large skillet over medium heat, add the vegetable oil and sauté minced garlic until fragrant. Add bell peppers, carrots, and broccoli; cook until tender-crisp.
- Stir in gochujang and soy sauce, mixing well for about 2 minutes.
- Toss cooked noodles into the skillet with vegetables until everything is evenly combined and heated through.
- Serve immediately, garnished with green onions and toasted sesame seeds.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 400
- Sugar: 4g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Customize your dish by adding protein such as chicken or tofu. For a gluten-free option, substitute egg noodles with rice noodles or zucchini noodles. Adjust the spice level by varying the amount of gochujang used.