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    Home » Mains & Entrees

    Flavorful Korean Gochujang Noodles

    Published: May 10, 2021 · Modified: May 31, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pinterest image for this recipe with text overlay.

    Sweet & spicy Korean Gochujang noodles that is super flavorful & utterly delicious ! Super easy and quick to make & is ready in 30 mins.

    Gochujang noodles garnished with chopped green onions in a cast iron skillet.

    With bold Asian flavors coming from the Korean red pepper paste, this rich and saucy gochujang noodles is knock your socks off kinda good ! It is also super easy and quick to fix, making it the perfect quick dinner to have.

    Pair them with some crispy gochujang tofu to make a balanced, hearty meal !

    Jump to:
    • 🌶What is Gochujang
    • 🧄What you will need
    • 📓Notes / Substitutions
    • 🔪How to make
    • ❔Commonly asked questions
    • 🍽More Vegan Asian Dinners
    • 📖 Recipe

    🌶What is Gochujang

    Gochujang, or also sometimes known as Korean red pepper paste is made from Korean red chili, fermented soy beans, glutinous rice combined with seasonings and spices like garlic, onion and salt. It it salty, spicy and pungent, with a hint of sweetness.

    Gochujang paste is a really popular condiment used in Korean cooking, and can be added into soup, stews and even be used as a marinate for meat.

    🧄What you will need

    Ingredients needed to make gochujang noodles.

    📓Notes / Substitutions

    • To make this oil-free, use ¼ cup of water or vegetable broth to saute instead of oil. Also omit sesame oil and top it with some sesame seeds instead.
    • Make this gluten-free by using certified gluten-free red pepper paste and soy sauce.
    • Any kinds of dried noodles from wheat noodles, udon noodles to pasta can be used.
    • Feel free to substitute or add in veggies according to what you have on hand. Some veggies that will work well in this recipe are carrot, broccoli florets and mushrooms.
    • Refrigerate leftovers in sealed containers for 4-5 days.

    🔪How to make

    Start by bringing a pot of water to boil and cook noodles according to package instructions. Rinse it under cold water, strain and set aside.

    In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, sesame oil and maple syrup.

    Heat up about a tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium heat. Add in garlic and saute until fragrant, for 2-3 minutes.

    Next, add in cabbage and red bell pepper. Cook for 4-5 minutes until softened, stirring frequently.

    2 image collage of first sauteing garlic, then cooking the vegetables.

    Toss in noodles along with gochujang sauce. Mix until the sauce is thoroughly incorporated. Give gochujang noodles a taste and add more soy sauce, if needed.

    A collage of 2 image before and after stirring in sauce into the noodles.

    ❔Commonly asked questions

    Is red pepper paste gluten-free ?

    Some gochujang paste may not be gluten-free, as wheat is sometimes added or cross-contamination may occur during processing. So do be sure to turn and check the label if you do have a gluten intolerance.

    However, there are quite a number of brands that do produce gluten-free soy sauce like Coconut Secret and Koko gochujang.

    Does Korean chili paste contains fish sauce and is it vegan ?

    Most gochujang paste does not contains fish sauce or other animal products, making them naturally vegan. But it won't hurt to read the label just to double confirm ! 😉

    Where can I buy the chili paste ?

    Gochujang paste can be found in most well-stocked groceries, usually in the international food aisle. They can also be found in Asian or Korean food markets.

    Or, simply get them off an online retailer like Amazon !

    What kinds of noodles can I use ?

    Any kinds of noodles will work for gochujang noodles ! As this is Asian inspired, you can go for Asian noodles like udon, soba, rice noodles or wheat noodles.

    Pasta of any shape and size can be used like spaghetti, linguine or even macaroni or spirals.

    You can also bump up its protein content by using beans or lentils based pasta.

    Gochujang noodles served in 2 deep plates topped with chopped green onion.

    🍽More Vegan Asian Dinners

    • Tom Yum Fried Rice
    • Vegan Dumplings
    • Stir-fry Rice Vermicelli Noodles
    • Vegan Jajangmyeon

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    An overhead shot of noodles served in a deep plate with a pair of chopsticks on the side.

    Flavorful Korean Gochujang Noodles

    Meesha
    Sweet & spicy Korean Gochujang noodles that is super flavorful & utterly delicious ! Super easy and quick to make & is ready in 30 mins.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine korean
    Servings 3 people
    Calories 338 kcal

    Ingredients
      

    • 8 oz dried noodles of choice *
    • 1 tablespoon gochujang paste
    • ½ tablespoon sesame oil
    • 2 teaspoon soy sauce or tamari
    • 2 teaspoons rice vinegar
    • 1 t maple syrup
    • 3 cloves garlic minced
    • 2 cup shredded cabbage
    • 1 red bell pepper julienned
    Prevent your screen from going dark

    Instructions
     

    • Start by bringing a pot of water to boil and cook noodles according to package instructions. Rinse it under cold water, strain and set aside.
    • In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, sesame oil and maple syrup.
    • Heat up about a tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium heat. Add in garlic and saute until fragrant, for 2-3 minutes.
    • Next, add in cabbage and red bell pepper. Cook for 4-5 minutes until softened, stirring frequently.
    • Toss in noodles along with gochujang sauce. Mix until the sauce is thoroughly incorporated. Give it a taste and add more soy sauce, if needed.

    Notes

    Any kinds of dried noodles from wheat noodles, udon noodles to pasta can be used.
    To make this oil-free, use ¼ cup of water or vegetable broth to saute instead of oil. Also omit sesame oil and top it with some sesame seeds instead.
    Make this gluten-free by using certified gluten-free red pepper paste and soy sauce.
    Feel free to substitute or add in veggies according to what you have on hand. Some veggies that will work well in this recipe are carrot, broccoli florets and mushrooms.
    Refrigerate leftovers in sealed containers for 4-5 days.

    Nutrition

    Calories: 338kcalCarbohydrates: 64gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 240mgPotassium: 372mgFiber: 5gSugar: 6gVitamin A: 1299IUVitamin C: 70mgCalcium: 45mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
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    Reader Interactions

    Comments

    1. Sheldon

      August 29, 2021 at 5:08 am

      Can you tell me the amount of maple syrup? It's not listed in the ingredients.
      Thanks!

      Reply
      • Meesha

        August 29, 2021 at 6:56 am

        Sorry about that, I had just added it in the recipe card! You will need 1 teaspoon.

        Reply

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