If you’re looking for a noodle dish that’s both comforting and bold, these Creamy Gochujang Udon Noodles strike the perfect balance. Thick, chewy udon noodles are tossed in a silky sauce made from butter, garlic, shallots, gochujang, cream, and parmesan.
Each bite is layered with spice, creaminess, umami, and just the right hint of sweetness. The optional egg yolk on top creates a glossy finish and extra richness, turning this quick weeknight meal into something truly indulgent.
This dish is a beautiful fusion of East and West—Korean chili paste (gochujang) and gochugaru lend their signature heat and depth, while butter, cream, and cheese bring familiar comfort.
In under 30 minutes, you’ll have a dish that feels gourmet but comes together with everyday ingredients.
My Opinion
Making this recipe was an absolute delight because it combined everything I love in a quick meal: creamy pasta-like comfort, bold spicy flavors, and minimal cooking fuss.
The first time I tossed the cooked udon into the sauce, I was amazed at how well the noodles soaked up every bit of flavor. The gochujang provided a beautiful depth and spice, but the cream mellowed it enough to make the sauce velvety instead of overpowering.
What I enjoyed most was the final touch of parmesan and egg yolk. Stirring the yolk into the hot noodles gave the sauce a luxurious, silky finish that elevated the whole dish.
My family instantly declared this one of their favorite noodle dinners, and I’ve since made it multiple times—sometimes with shrimp, sometimes with mushrooms, and always with extra parmesan. For me, this dish is a perfect example of how simple ingredients can come together to create something restaurant-worthy at home.
Why You’ll Love This Recipe
- ✅ Quick & Easy: Ready in just 20 minutes, perfect for busy nights.
- ✅ Flavor-Packed: Combines spicy, creamy, savory, and umami-rich layers.
- ✅ Versatile: Works with added proteins like shrimp, chicken, or tofu.
- ✅ Comforting & Bold: A balance of creamy indulgence and fiery kick.
- ✅ Fusion at Its Best: Blends Korean flavors with Western-style creaminess.
Tools You’ll Need
- Large pot for boiling udon noodles
- Skillet or wide saucepan for the sauce
- Wooden spoon or spatula for sautéing
- Whisk for blending sauce smoothly
- Measuring cups and spoons
- Cheese grater for parmesan
- Tongs for tossing noodles
Ingredients
- 2 packs frozen udon noodles
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 1½ tbsp gochujang (Korean chili paste)
- ½ cup heavy cream
- ½ cup reserved noodle water
- 2 tsp soy sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 green onion, chopped (for garnish)
- Grated parmesan cheese (for serving)
- 1 egg yolk (optional, for serving)
Instructions
- Cook the Udon Noodles
Bring a large pot of water to a boil. Add the frozen udon noodles and cook according to package instructions. Before draining, scoop out ½ cup of the noodle water and set aside. Drain the noodles, rinse briefly under cold water to stop cooking, and set aside. - Sauté the Aromatics
In a large skillet over medium heat, melt the butter until foamy. Add the minced garlic and finely chopped shallots. Sauté for about 2 minutes, stirring frequently, until the mixture is fragrant and lightly softened. - Cook the Gochujang
Stir in the gochujang and cook for about 30 seconds. This step helps deepen its flavor and mellow out the spice, creating a richer base for the sauce. - Build the Sauce
Slowly pour in the heavy cream, reserved noodle water, soy sauce, and gochugaru. Stir everything together until well combined. Allow the sauce to come to a gentle simmer and cook for 3–4 minutes, or until it thickens slightly. Stir occasionally to prevent sticking. - Toss the Noodles
Add the cooked udon noodles to the pan. Use tongs to toss them in the sauce until every strand is evenly coated and glossy. Cook for another 1–2 minutes to let the noodles absorb the flavors. - Finish and Serve
Transfer the noodles to serving bowls. Top with chopped green onions, freshly grated parmesan cheese, and a raw egg yolk if desired. Stir the yolk into the noodles just before eating for an extra creamy finish. Serve immediately.
Variations
- Protein Boost: Add shrimp, grilled chicken, or crispy tofu for a heartier meal.
- Veggie Twist: Toss in sautéed mushrooms, baby spinach, or bok choy for extra nutrition.
- Cheesy Upgrade: Add extra parmesan or even a touch of cream cheese for tang.
- Lighter Version: Use half-and-half instead of heavy cream, or reduce the butter slightly.
Frequently Asked Questions
Can I use dried udon noodles?
Yes, but frozen udon noodles have a much better chewy texture. If using dried, cook until al dente and avoid overcooking.
Is the egg yolk safe to eat raw?
Yes, as long as you use fresh, high-quality eggs. If unsure, skip the yolk—it’s optional and the dish will still be delicious.
How spicy is this dish?
It depends on your gochujang and gochugaru brand. Start with the listed amount and adjust to taste. For milder heat, reduce the chili flakes.
Can I make this ahead?
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or cream to loosen the sauce.
Conclusion
Creamy Gochujang Udon Noodles is the ultimate comfort dish with a bold twist.
In just 20 minutes, you get the best of both worlds: the spicy, umami-packed flavors of Korea and the indulgent creaminess of classic pasta dishes.
Whether you serve it plain or load it with protein and veggies, this noodle bowl is guaranteed to impress both family and guests.
It’s quick, flexible, and bursting with character—exactly the kind of recipe that deserves a regular spot in your weeknight rotation.
Category: Dinner, Fusion, Noodles
Creamy Gochujang Udon Noodles Recipe
Ingredients
Equipment
Method
- Cook the Udon Noodles. Bring a large pot of water to a boil. Add the frozen udon noodles and cook according to package instructions. Before draining, scoop out ½ cup of the noodle water and set aside. Drain the noodles, rinse briefly under cold water to stop cooking, and set aside.
- Sauté the Aromatics. In a large skillet over medium heat, melt the butter until foamy. Add the minced garlic and finely chopped shallots. Sauté for about 2 minutes, stirring frequently, until the mixture is fragrant and lightly softened.
- Cook the Gochujang. Stir in the gochujang and cook for about 30 seconds. This step helps deepen its flavor and mellow out the spice, creating a richer base for the sauce.
- Build the Sauce
- Slowly pour in the heavy cream, reserved noodle water, soy sauce, and gochugaru. Stir everything together until well combined. Allow the sauce to come to a gentle simmer and cook for 3–4 minutes, or until it thickens slightly. Stir occasionally to prevent sticking.
- Toss the Noodles. Add the cooked udon noodles to the pan. Use tongs to toss them in the sauce until every strand is evenly coated and glossy. Cook for another 1–2 minutes to let the noodles absorb the flavors.
- Finish and Serve. Transfer the noodles to serving bowls. Top with chopped green onions, freshly grated parmesan cheese, and a raw egg yolk if desired. Stir the yolk into the noodles just before eating for an extra creamy finish. Serve immediately.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.