Gochujang Udon

Ingredients

• 1 pack (200 g)udon noodles
• 75 mlmilk
• 25 gdouble cream
• 15 ml (1 tbsp)gochujang
• to tastesalt and pepper
• to tastevegetables and nuggets, for topping

Instructions

1. 1

   Boil the udon

   Boil the udon for 6–7 minutes, then set it aside.

2. 2

   Warm the dairy

   Mix the double cream and milk, add them to a pan and cook over a low heat.

3. 3

   Stir in gochujang

   Add the gochujang and mix it in well.

4. 4

   Return the noodles

   Add the udon back to the pan.

5. 5

   Season the sauce

   Add salt and pepper to taste.

6. 6

   Finish the dish

   Cook until the cream has been absorbed by the noodles, then add your chosen toppings.

What is gochujang udon?

Udon are thick, chewy Japanese wheat noodles, while gochujang is a Korean fermented chilli paste with a savoury, sweet heat. This quick combination brings the two together in a creamy noodle dish.

The milk and cream soften the chilli paste’s punch, and the udon give the sauce a substantial base. Vegetables and nuggets make the finish easy to adapt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 20g carbs, 3g fat.

The udon provide most of the carbohydrates, while the milk and double cream contribute fat and a little protein; gochujang adds flavour and some sodium. Add a substantial serving of vegetables alongside the noodles to make the plate more varied, and remember that optional nuggets will change the nutrition.

Choosing the noodles

Udon: use the pack’s cooking instructions if they differ from the 6–7 minutes given here, since noodle types and pack formats vary. Drain them before setting them aside so extra water does not thin the sauce.

Gochujang: stir the paste thoroughly into the warm dairy so it disperses evenly rather than staying in concentrated patches.

Making the creamy sauce

Gentle heat: keep the pan on low while warming the milk and cream. A slow, gentle heat helps the mixture warm evenly.

Even coating: once the noodles go back into the pan, stir them through the sauce so the creamy mixture can cling to their surface.

Checking the finish

Sauce: cook until the cream is absorbed into the noodles, as the method directs. If the pan looks dry before the noodles are heated through, lower the heat and keep stirring.

Seasoning: taste before adding salt and pepper, because the gochujang can already bring plenty of savoury flavour.

Adding toppings

Vegetables: choose vegetables that are already cooked or can be prepared separately, as the method adds toppings at the end rather than cooking them in the sauce.

Nuggets: add them as a finishing topping. Keeping them crisp until serving gives a contrast to the soft noodles and creamy sauce.

Serving the udon

Serve the noodles as soon as the sauce has been absorbed, while they are hot and chewy. A generous portion of vegetables alongside the noodles adds colour and variety to the bowl.

Since the recipe does not specify a cooking time for the toppings, prepare them separately according to their own cooking instructions.

Recipe notes & tips

• Check the udon packet before boiling, as pack formats can have different cooking directions.
• Drain the noodles well before setting them aside.
• Keep the milk and cream over a low heat.
• Stir the gochujang into the dairy until the sauce looks evenly coloured.
• Taste the sauce before adding salt, since gochujang is already savoury.
• Prepare vegetables and nuggets separately if they need cooking before serving.

Variations

• Add vegetables: top the noodles with cooked vegetables for extra colour and texture.
• Use different nuggets: choose your preferred nuggets and cook them separately before adding them on top.
• Adjust the heat: use less gochujang for a milder sauce.
• Make it more savoury: add a little more gochujang, tasting as you go.
• Change the finish: use a different combination of vegetables and nuggets to suit what you have.

Common mistakes to avoid

• Boiling too long: the noodles can turn soft, so check the pack instructions and drain them once ready.
• Heating too fast: the dairy can become unevenly heated, so keep the pan over a low heat.
• Leaving paste unmixed: concentrated spots can taste much hotter, so stir the gochujang through the sauce thoroughly.
• Adding salt too soon: gochujang is savoury, so taste the sauce before seasoning.
• Overcooking the finished noodles: they can become too soft, so stop once the sauce has been absorbed.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan, stirring until hot; add a small splash of milk if the noodles seem dry.

Frequently asked questions