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- 300g udon noodles - 1 tablespoon gochujang - 200ml coconut milk - 1 cup fresh spinach - 1 large carrot, julienned - 1 bell pepper, thinly sliced Udon noodles are thick and chewy. They add a great texture. Gochujang is a spicy Korean paste. It gives the dish a warm kick. Coconut milk adds creaminess and sweetness. Fresh veggies like spinach, carrot, and bell pepper add color and crunch. - 1 tablespoon olive oil - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon honey or maple syrup These staples bring flavor to the dish. Olive oil helps cook the veggies. Soy sauce adds saltiness. Sesame oil gives a nutty taste. Honey or maple syrup balances the heat from gochujang. - Sesame seeds - Chopped green onions Garnishes make your dish look pretty. Sesame seeds add a nice crunch. Chopped green onions give a fresh taste. They also add a pop of color. Enjoying this dish with garnishes makes each bite special! {{ingredient_image_2}} To start, take a large pot and fill it with water. Bring the water to a rolling boil. Add 300g of udon noodles to the pot. Cook them according to the package instructions until they are al dente. This usually takes around 8-10 minutes. Once done, drain the noodles in a colander and set them aside. This step is key for getting the right texture. Next, grab a large frying pan or wok. Heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 small onion, thinly sliced. Sauté it for about 3-4 minutes until it becomes soft and translucent. Then, stir in 2 cloves of minced garlic and cook for another minute. You want that garlic to smell amazing! Now, raise the heat slightly. Add 1 large carrot, julienned, and 1 sliced bell pepper. Stir-fry these for about 5 minutes. You want them to soften a bit but still stay crisp. Finally, toss in 1 cup of fresh spinach. Cook for about 2 minutes until it wilts down and blends with the other veggies. While the veggies cook, let’s make the creamy sauce. In a small bowl, whisk together 1 tablespoon of gochujang, 200ml of coconut milk, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of honey or maple syrup. Mix until smooth. This sauce adds a rich flavor that makes the dish special. Pour this creamy sauce over the sautéed vegetables in the pan. Mix well and let it heat for about 2 minutes. This helps all the flavors come together. Now, gently add the cooked udon noodles to the pan. Toss everything together until the noodles are well coated. Heat for another 2-3 minutes. Taste and adjust with salt and freshly ground black pepper to your liking. Once everything is hot and mixed, you are ready to serve your creamy gochujang udon. To get the best udon noodles, boil them in salted water. Cook them until they are al dente, which means they should have a slight bite. This usually takes about 8-10 minutes. Drain them well, so they don’t get mushy. For the veggies, cook the onion and garlic until soft. Stir-fry the carrots and bell peppers until they are tender but still crisp. This keeps everything fresh and flavorful. Gochujang can be spicy. If you want less heat, start with just a small spoon, about half a tablespoon. Taste the sauce before adding more. You can always add more later, but you can't take it out once it's in. If it gets too spicy, mix in a little more coconut milk to cool it down. To boost the flavor, try adding fresh herbs like cilantro or basil. These herbs can add brightness to the dish. You can also sprinkle in some garlic powder or ginger for extra depth. A squeeze of lime juice just before serving adds a nice zing. Enjoy experimenting with these ideas for a unique twist! Pro Tips Choose Your Noodles Wisely: For this dish, fresh udon noodles are recommended for the best texture, but dried udon noodles work well too; just ensure they are cooked al dente. Customize the Spice Level: If you prefer a milder dish, start with less gochujang and gradually add more to taste as you mix the sauce. Incorporate Protein: For added nutrition, consider adding tofu, shrimp, or chicken to the stir-fry for a heartier meal. Make it Vegan: To keep the recipe vegan, substitute honey with maple syrup and ensure any added proteins are plant-based. {{image_4}} You can add protein to your creamy gochujang udon for a heartier meal. Here are a few ideas: - Chicken: Use cooked, shredded chicken. It adds a nice texture and taste. - Tofu: Firm tofu works well. Cube it and sauté until golden. - Shrimp: Add shrimp for a seafood twist. Cook them until pink and tender. These proteins blend well with the creamy sauce and enhance the dish. They also make it more filling. Seasonal vegetables can change the flavor profile of your dish. Here are some great swaps: - Zucchini: It has a mild taste and adds a nice crunch. - Mushrooms: They give a rich, earthy flavor. Try shiitake or button mushrooms. - Broccoli: This adds a pop of color and extra nutrients. Feel free to mix and match based on what’s fresh or available. This keeps your dish interesting and varied. You can easily adjust this recipe for different diets: - Gluten-Free: Use gluten-free udon noodles or rice noodles instead. - Vegan: Replace honey with maple syrup and choose plant-based protein like tofu. - Nut-Free: Ensure your gochujang has no nuts if allergies are a concern. These adjustments make the dish accessible for everyone. Enjoy the creamy goodness while meeting your dietary needs. To keep your creamy gochujang udon fresh, place it in an airtight container. Let the dish cool before sealing. Store it in the fridge for up to three days. When you're ready to eat, reheat it on the stove over low heat. Add a splash of water or coconut milk to keep it creamy and prevent sticking. You can freeze the creamy gochujang udon for later. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It will stay good for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, adding a bit of liquid if needed. In the fridge, creamy gochujang udon lasts about three days. After that, the taste and texture may change. Always check for signs of spoilage, like an off smell or strange texture, before enjoying your leftovers. Gochujang is a Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a thick texture and a deep red color. The flavor is both spicy and sweet, with a hint of umami. This paste adds a unique taste to dishes like our creamy gochujang udon. When you use gochujang, you bring warmth and depth to your meal. Yes, you can swap udon noodles for other types. Here are a few options: - Soba noodles: These are buckwheat noodles with a nutty flavor. - Rice noodles: Light and gluten-free, they work well in stir-fries. - Spaghetti: A common choice, though it changes the dish's feel. Each option will alter the flavor and texture a bit. Udon noodles are thick and chewy, while rice noodles are softer. Choose what you like best! To adjust the spice level, you can try these tips: - For spicier: Add more gochujang or some red pepper flakes. - For milder: Use less gochujang or mix in some extra coconut milk. Taste as you go to find the perfect heat for you. Cooking should be fun and tailored to your taste! This blog post covered how to make creamy gochujang udon. You learned about the main ingredients like udon noodles, gochujang, and fresh veggies. We also explored pantry staples and fun garnishes. I shared step-by-step cooking tips. You received helpful advice for texture and spice levels. Remember, you can add protein or swap in seasonal vegetables. With careful storage, your leftovers can last longer. Enjoy experimenting with flavors and making this dish your own!

Creamy Gochujang Udon

A delicious and creamy udon noodle dish with a spicy gochujang sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 2

Ingredients
  

  • 300 g udon noodles
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 cup fresh spinach
  • 1 large carrot, julienned
  • 1 bell pepper thinly sliced
  • 1 tablespoon gochujang (Korean chili paste)
  • 200 ml coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey or maple syrup
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish sesame seeds
  • for garnish chopped green onions

Instructions
 

  • Bring a large pot of water to a boil and cook the udon noodles according to the package instructions until al dente. Once cooked, drain them in a colander and set aside.
  • In a large frying pan or wok, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and soft.
  • Stir in the minced garlic and continue cooking for an additional minute, letting the garlic become fragrant.
  • Increase the heat slightly and add the julienned carrot and sliced bell pepper. Stir-fry the vegetables for approximately 5 minutes, allowing them to become slightly softened but still crisp.
  • Add the fresh spinach to the pan, cooking it for about 2 minutes or until it wilts down, incorporating it with the other vegetables.
  • While the vegetables are cooking, prepare the creamy sauce. In a small bowl, whisk together the gochujang, coconut milk, soy sauce, sesame oil, and honey (or maple syrup) until you achieve a smooth consistency.
  • Pour the prepared creamy sauce over the sautéed vegetables in the pan. Mix well and let it heat for about 2 minutes, allowing the flavors to meld together.
  • Gently add the cooked udon noodles into the pan, carefully tossing everything together until the noodles are fully coated in the rich sauce. Heat the combined mixture for another 2-3 minutes, adjusting the seasoning with salt and freshly ground black pepper to your taste.
  • Once everything is heated through and well combined, remove the pan from the heat and prepare to plate the dish.
  • Serve the creamy gochujang udon in bowls, generously garnishing with sesame seeds and chopped green onions for an appealing finish.

Notes

Adjust the spice level by varying the amount of gochujang used.
Keyword gochujang, noodles, spicy, udon, vegetarian