This simple and easy-to-follow recipe to whip up a gochujang-sesame oil noodle can be made in under 20 minutes. A spicy, sweet, nutty noodle dish that is a guarantee to make the family cheer for more. Let’s jump into this easy-to-make spicy Korean-inspired gochujang sesame noodle dish.
What is Gochujang?
Gochujang is a staple ingredient in all Korean households. Or if you are like me a KDrama-obsessed fangirl you will have a container in the fridge ready to make a simple Korean dish.
This popular Korean ingredient is made with red chilli powder, glutinous rice powers, powdered fermented soybeans and salt. Gochujang can be purchased from Asian supermarkets and can be found on the inside shelves.
How much Gochujang should I use?
For this recipe, I made it medium spicy. However, everyone’s standard of spicy is different.
This dish is not very spicy and has a savoury sweetness to it. My girls unfortunately cannot have this even if I use less gochujang. Therefore if you are looking for a nice light spicy kick to your noodles this is the perfect dish.
I recommend using 2 tablespoons and if this is still too spicy for your liking you can adjust and use less. But this amount is the perfect kick to give you a light burn but not unbearable. If you would like the noodles to be spicier you can adjust and add ½ tablespoon next time you make the dish.
I personally find gochujang is not super spicy but adds a nice light burn to flavour dishes.
What is toasted sesame oil?
Toasted sesame oil is a staple ingredient in any Asian household. This nutty and aroma oil is made from sesame seeds. This oil is not meant for cooking like vegetable or canola oil. It will burn and leave a burnt and bitter taste. This is used more to complement a dish and can be added after to give the dish a nutty taste.
Detailed step-by-step instructions
Step 1 – Bring a pot of water to a boil. Add salt and 200 grams of soba noodles and cook for 4 minutes. If you are using an alternative noodle follow the pack instructions on how to cook the noodles. Once the noodles are cooked drain and rinse.
Step 2 – While the noodles are cooking. Mix together the hot pepper paste (gochujang), toasted sesame oil, rice vinegar, sugar fish sauce, and soy sauce. Set aside.
Step 3 – In a large non-stick pan heat the oil on medium-high. Add the minced garlic and shallot and stir fry until lightly golden. Add the shanghai choy and ¼ cup water stir and cook for 3 minutes with a lid. Add the gochujang sauce to the pan and stir often until the sauce thickens. Roughly 1.5 minutes.
Step 4 – Add the soba noodles to the pan and mix until the noodles are covered in the sauce. Cook for roughly 2 minutes.
Step 5 – Plate the noodles and top with the hardboiled egg, chopped green onions and toasted sesame seeds. Drizzle more toasted sesame oil on the top. Enjoy!
Ingredients
Korean red chilli pepper paste (Gochujang): An essential Korean ingredient for this dish is a savoury, sweet and spicy fermented chilli powder and glutinous rice. This gives the noodles a nice red colour.
Sesame oil: Sesame oil adds major depth and nutty flavour to the noodles. It gives a nice balance to the spiciness from the gochujang.
Shanghai choy: Adding some vegetables to the noodle dish can add more texture to the noodles.
Hard boil egg: Adding some form of protein is a healthy way to make this simple dish more balance from all food groups.
Substitutions
Soba noodles: Feel free to use egg noodles, ramen or spaghetti noodles for this dish. Use whatever noodles you have available in your pantry. Follow the cooking instructions on the package.
Shanghai choy: Any green leafy vegetable can be used. I would recommend rapini, broccolini or even julienned cucumbers to top the dish after plating.
Rice vinegar: If rice vinegar is not available I would recommend using apple cider vinegar.
Hard boil egg: Use any ground pork, beef or chicken. Fry the ground protein until 90% cooked and add the vegetables.
Recipe FAQ
How can Gochujang sesame oil noodles be stored?
Storing this in an airtight container for up to 3 days is fine. You can warm it up on the stove in a pan with a sprinkle of water to help soften the noodles. I love making extra for lunch the next day.
What would go well with this noodle dish?
This is a Korean-inspired dish therefore I would recommend any banchan side dishes. If I’m short on time I will eat this with store-bought kimchi. Or to make it simple enjoy it without any sides.
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Best 20 minute Gochujang sesame oil noodles
Ingredients
- 200 grams soba noodles
- 1 tsp salt for soba noodles
- 2 cloves garlic finely minced
- 1 small shallot finely minced
- 3 bundles Shanghai choy quartered
- 2 whole hardboiled eggs halved
- 1 tbsp neutral oil
- 1 stalk green onion chopped
- 1 tsp sesame oil optional
Gochujang sesame oil noodles
- 2 tbsp hot pepper paste gochujang
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp sugar
- 2 tsp fish sauce
- 2 tbsp soy sauce
Instructions
- Bring a pot of water to a boil. Add salt and 200 grams of soba noodles and cook for 4 minutes. If you are using an alternative noodle follow the pack instructions on how to cook the noodles. Once the noodles are cooked drain and rinse.
- While the noodles are cooking. Mix together the hot pepper paste (gochujang), toasted sesame oil, rice vinegar, sugar fish sauce, and soy sauce. Set aside.
- In a large non-stick pan heat the oil on medium-high. Add the minced garlic and shallot and stir fry until lightly golden. Add the shanghai choy and ¼ cup water stir and cook for 3 minutes with a lid. Add the gochujang sauce to the pan and stir often until the sauce thickens. Roughly 1.5 minutes.
- Add the soba noodles to the pan and mix until the noodles are covered in the sauce. Cook for roughly 2 minutes.
- Plate the noodles and top with the hardboiled egg, chopped green onions and toasted sesame seeds. Drizzle more toasted sesame oil on the top. Enjoy!