Dinner

Creamy Gochujang Udon Noodles Recipe

ByLily Monroe October 26, 2025October 26, 2025

Introduction

This Creamy Gochujang Udon Noodles recipe combines the spicy kick of Korean chili paste with a rich, velvety sauce that perfectly coats chewy udon noodles. It’s a quick, comforting dish that’s easy to make and full of flavor.

A close-up view of thick udon noodles coated in a rich, creamy orange sauce with a glossy texture, lifted by chopsticks held by a woman's hand above a white bowl filled with more noodles. The noodles have flecks of green herbs and small bits of shredded ingredients mixed in, creating a layered, textured appearance. The bowl sits on a wooden surface with a blurred white marbled background, enhancing the noodles' vibrant color and creamy consistency. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs frozen udon noodles
3 tbsp unsalted butter
3 cloves garlic, minced
2 shallots, chopped
1 ½ tbsp gochujang
½ cup heavy cream
½ cup reserved noodle water
2 tsp soy sauce
1 tsp gochugaru
1 green onion, chopped (for garnish)
Grated parmesan cheese
Egg yolk (optional)

Instructions

Step 1: Bring a pot of water to a boil and cook the frozen udon noodles according to package instructions. Once cooked, reserve ½ cup of the noodle water and set it aside. Drain the noodles, rinse under cold water, and set aside.
Step 2: In a pan, melt the butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant.
Step 3: Stir in the gochujang and cook for about 30 seconds to release its flavors.
Step 4: Slowly pour in the heavy cream and reserved noodle water. Add the soy sauce and gochugaru, then mix well and bring the sauce to a simmer. Let it cook for a few minutes until thickened.
Step 5: Add the cooked udon noodles to the pan, tossing to coat them evenly in the creamy gochujang sauce.
Step 6: Transfer the noodles to a bowl. Top with grated parmesan cheese, chopped green onion, and an optional egg yolk. Serve hot and enjoy!

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu to the dish.
Adjust the spiciness by adding more or less gochujang and gochugaru according to your taste.
If you don’t have gochugaru, a pinch of red pepper flakes can be a good substitute.
To make it vegan, replace butter with plant-based margarine, use coconut cream, and omit the egg yolk and parmesan cheese or use vegan alternatives.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce as needed. Avoid microwaving to keep the sauce creamy and texture intact.

How to Serve

A black bowl filled with thick, curly pasta coated in a rich, creamy orange sauce, topped with a bright yellow egg yolk in the center, sprinkled with finely grated white cheese and scattered small green herb leaves, all resting on a wooden board with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of frozen?

Yes, fresh udon noodles work perfectly. Just adjust cooking time according to package instructions, usually less time than frozen noodles.

What can I use instead of heavy cream?

You can substitute heavy cream with coconut cream or full-fat milk for a lighter version, though it may slightly alter the richness and texture of the sauce.