Dinner

Creamy Gochujang Udon Noodles Recipe

ByHarper Ellington February 3, 2026February 3, 2026

Introduction

Creamy Gochujang Udon Noodles combine rich, spicy Korean flavors with smooth, comforting creaminess. This quick 15-minute recipe offers a perfect balance of heat and savory depth, ideal for a satisfying weeknight meal.

The image shows thick noodles coated in creamy orange sauce, lifted by a pair of wooden chopsticks above a white bowl filled with more noodles. The sauce looks smooth and rich, clinging to each noodle strand, with a few small green herbs scattered around the dish. The bowl sits on a white marbled surface, giving a clean and bright background to the warm-colored food. The noodles have a soft, slightly glossy texture under the light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Tips & Variations

For extra protein, add cooked shrimp, chicken, or tofu to the dish before tossing with sauce.
Adjust the spice level by adding more or less gochugaru or gochujang according to your taste.
If you prefer a vegan version, substitute butter with oil, use a plant-based cream, and omit the egg yolk and parmesan cheese or use vegan alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce and avoid drying out. The egg yolk should be added fresh when serving.

How to Serve

The image shows a close-up of thick noodles coated in a creamy, orange sauce, piled high in a round white bowl. The noodles have a glossy texture and are tangled together with some visible green herbs around the edges. A pair of dark brown chopsticks is lifting a portion of noodles above the bowl, showing the sauce clinging to them. The background has a white marbled texture. 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 well and usually require less cooking time. Adjust the boiling time accordingly and reserve noodle water as directed.

What can I substitute for gochujang if I don’t have it?

You can mix red chili paste with a bit of miso or soy sauce to mimic the flavor. However, gochujang provides a unique sweetness and depth that’s hard to replicate exactly.