Name: Creamy Gochujang Udon Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 packs frozen udon noodles; 3 tablespoons unsalted butter; 3 garlic cloves, minced; 2 shallots, chopped; 1 ½ tablespoons gochujang; 1/2 cup heavy cream; 1/2 cup reserved noodle water; 2 teaspoons soy sauce; 1 teaspoon gochugaru; 1 green onion, chopped (for garnish); Grated parmesan cheese, to taste; 1 egg yolk (optional)

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I whip up a creamy, spicy bowl of udon noodles coated in a rich gochujang sauce—garlicky, savory, and utterly addicting, all ready in about 15 minutes.

Creamy Gochujang Udon Noodles

Why I’ll Love This Recipe

I love this recipe because it delivers a perfect balance of heat, umami, and creaminess in under 20 minutes. The chewy udon noodles soak up the garlicky gochujang sauce beautifully. Plus, topping the dish with grated Parmesan, fresh green onion, and optionally an egg yolk provides a luxurious, flavorful touch that feels both comforting and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 packs frozen udon noodles
3 tablespoons unsalted butter
3 garlic cloves, minced
2 shallots, chopped
1½ tablespoons gochujang (Korean red chili paste)
½ cup heavy cream
½ cup reserved noodle water
2 teaspoons soy sauce
1 teaspoon gochugaru (optional chili flakes)
Grated Parmesan cheese (for garnish)
Chopped green onion (for garnish)
Egg yolk (optional topping)

directions

I start by boiling the frozen udon noodles according to package directions. Before draining, I set aside about ½ cup of the cooking water. I rinse the noodles under cold water and set them aside. Meanwhile, I melt butter in a pan over medium heat, then sauté garlic and shallots until fragrant. I stir in the gochujang and let it cook for about 30 seconds. Next, I pour in the heavy cream and reserved noodle water, then add soy sauce and gochugaru. I bring the sauce to a simmer and allow it to thicken a bit. I add the drained noodles to the pan and toss to coat them evenly in the creamy gochujang sauce. Finally, I serve the noodles in bowls, garnishing with grated Parmesan, green onion, and an optional egg yolk.

Servings and timing

This recipe yields about 2 servings.
Prep Time: ~5 minutes
Cook Time: ~10 minutes
Total Time: ~15 minutes

Variations

I’ve made this dish with a few tweaks depending on what I have on hand. Sometimes I add a splash of sugar to balance the heat. I’ve also stirred in soy sauce for added umami, or sautéed veggies—like spinach or mushrooms—for extra depth and texture.

storage/reheating

This udon dish is best enjoyed fresh, as the noodles become a bit soft when stored. However, if I do have leftovers, I refrigerate them and gently reheat in a skillet with a splash of water to regain that saucy, clingy texture.

FAQs

Can I use dried or fresh udon instead of frozen?

Yes—I’ve successfully used both. Just reserve some noodle water when draining—it helps the sauce cling beautifully.

Is gochugaru necessary?

No—it’s optional. I add it for extra heat and texture, but the gochujang and soy sauce already deliver strong flavor.

Can I substitute gochujang with something else?

Gochujang offers a unique spicy, fermented depth. While substitutions like miso or chili paste can work in a pinch, they won’t replicate the same flavor.

How can I adjust spice level?

I reduce gochujang to 1 tablespoon or skip the gochugaru for a milder version.

Can I make this vegan?

Yes—by using plant-based cream and skipping the cheese and egg yolk, you’ll still get a creamy, flavorful result.

What’s the best way to garnish?

I love topping with grated Parmesan and chopped green onion for savory brightness—and adding an egg yolk gives it richness and a beautiful visual touch.

Conclusion

I always come back to these Creamy Gochujang Udon Noodles when I want a bold, comforting dinner in minimal time. With just a few ingredients, I get a spicy, silky sauce enveloping chewy udon, lifted by savory garnishes. It’s become my go-to for fast, feel-good meals that never disappoint.