Ingredients
Scale
- 8 oz Korean wheat noodles, ramen, or spaghetti
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1/4 cup reserved noodle cooking water
- 2 stalks scallions, chopped, for garnish
Instructions
- Step 1: Cook the noodles according to package directions in salted boiling water. Before draining, reserve approximately 1/4 cup of the starchy cooking water, then drain the noodles and set them aside.
- Step 2: While the noodles are cooking, combine the Gochujang, soy sauce, honey (or sugar), minced garlic, and sesame oil in a small bowl to form the sauce base.
- Step 3: Pour the sauce mixture into a large pan or wok and add the reserved noodle cooking water. Heat the mixture over medium-low heat, stirring constantly until the sauce thickens slightly and begins to simmer (about 1-2 minutes).
- Step 4: Add the drained noodles to the pan with the sauce. Toss the noodles vigorously until they are completely coated in the Gochujang mixture and heated through.
- Step 5: Transfer the Gochujang noodles immediately to serving bowls. Garnish generously with the chopped scallions before serving.
Notes
- If you have leftovers, store them sealed in the fridge for up to two days, but note that the noodles will continue to absorb the spicy sauce, making them less saucy the next day.
- To restore the sauce consistency when reheating, use a microwave or stovetop and add a tablespoon of water or low-sodium chicken broth, stirring well to loosen the noodles.
- For a complete meal, try serving these spicy noodles topped with a runny fried egg and a sprinkle of toasted sesame seeds for added richness and crunch.
- The reserved noodle cooking water is the secret ingredient—the starch helps emulsify the sauce and ensures it clings perfectly to the noodles, so measure that 1/4 cup carefully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American