Spicy Korean Gochujang Beef Noodles
These spicy Korean Gochujang noodles are so easy to make, saucy, spicy yet sweet and perfect for a simple 30 minute dinner! Served with ground meat of choice such as beef, turkey or chicken for a simple and protein packed recipe.
Is this a noodle blog yet?! It’s starting to feel like it. My sesame noodles and spicy chili noodles have been so popular, and I’m so excited to share these Korean Gochujang noodles.
They’re so easy to make and delicious on their own or with your favorite veggies and protein added.
Gochujang is a fermented red chili paste that is savory, sweet and spicy. It can be added to ramen, a marinade for meat, a dip for veggies or used in a sauce for noodles!
I like to keep the spice level fairly mild because I have such a low tolerance for spice, but you can definitely add more red pepper flakes or sriracha for extra spice.
If you like more of a buttered gochujang noodle flavor, you can toss the noodles with a few tablespoons of butter after cooking, before adding the sauce. If you love this recipe, try my gochujang popcorn cauliflower bites next or my other popular asian noodle recipes or ramen stir fry!
Why you’ll love this recipe
- Ready in 20 minutes
- Gluten free
- Easy to make
- Family friendly
How to make korean gochujang beef noodles?
Cook noodles. Bring a pot of salted water to a boil and cook noodles according to package instructions, then toss with butter.
Cook meat. Cook your ground beef in a pan until completely cooked through. I used beef, but turkey or chicken are also delicious.
Make sauce. Meanwhile, whisk together all ingredients in a bowl and set aside. There may be some chunks of coconut cream, but it will melt once combined with the noodles.
Combine. When the noodles are done, drain and rinse and add back to the pot. Add in about half of the sauce and toss to combine.
Add in the cooked meat and the rest of the sauce and toss until well coated.
Taste and serve. Taste and add more sauce as needed. Serve with chopped scallions, sesame seeds and red pepper flakes. Enjoy!
Add your favorite veggies
This recipe as written is very simple, essentially just the sauce, meat and noodles. You can add any additional protein or veggies you like!
If you really want to hone in on the gochujang noodle theme, you can use my korean tofu and toss that in or serve it on the side for a vegan option.
I love adding in some sauteed bell peppers, bok choy, kale, snap peas, broccoli or whatever veggies I have on hand
How to store
These korean gochujang noodles will keep in the fridge for up to 3 days. You can serve them hot or cold, so there’s no need to reheat!
If you do choose to reheat, the microwave or stovetop works best. Just be sure to let them cool completely before transferring to a container for best results.
I have not tried freezing these noodles after cooking. I do think it would be ok, but the noodles themselves will likely fall apart a bit when they defrost. Just the nature of rice noodles!
Frequently asked questions
What noodles should I use?
I used brown rice soba noodles, but you can use ramen noodles, white or brown rice noodles, udon noodles, or even just spaghetti. Whatever you have on hand is fine!
I would love to use udon noodles, but I have yet to find any that are gluten free! I also love to throw in some zucchini noodles to sneak in some veggies into the dish. They blend right in if you peel the skin!
What is gochujang?
Gochujang is a fermented chili paste that’s sweet, spicy and savory. It has a bright red color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking.
It’s comparable to miso in its fermented nature and can be found in most grocery stores in the Asian section.
Can I make it vegan?
Yes! The sauce is vegan if you use brown sugar in place of honey. Instead of the ground beef, you can serve with my air fryer tofu or my sesame tofu.
