Fiery Gochujang Noodles: A Fusion-Style Korean-Italian Recipe
Image Credit: PxHere

Gochujang, a fermented Korean chilli paste made of Korean red chilli powder, is a spicy-savoury condiment used frequently in traditional Korean cooking. What’s most interesting a characteristic for this paste is that while it is great for adding to Korean soups, stews or fried rice, it possesses great versatility when used in recipes that aren’t typically traditional.

The gochujang noodles, a fusion that takes the best elements of Korean and Italian cooking, is buttery, creamy and spicy. It takes all of 20 minutes to make, involves minimal chopping, which means weeknight suppers feel like less of a drag. If you’re worried about buying a tub of gochujang and not having much use for it, know that it works as a kitchen shortcut to enliven multiple soups, as a marinade for chicken or red meat and even curries. Find the recipe to one portion of these luscious noodles to follow:



  ASIN ID - B08ZNQ3XW5    

  • 200 grams spaghetti/udon noodles
  • 1 small onion, chopped
  • 6-7 cloves garlic, chopped
  • 1 tablespoon gochujang paste
  • ½ cup heavy cream
  • 2 tablespoons butter
  • ¼ grated parmesan cheese (or processed cheese)
  • 2 teaspoons furikake (optional)
  • ¼ cup olive oil
  • Salt to taste


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How To Make Factory-Style Noodles At Home

  • Bring a large pot of water to a boil and salt liberally. Add the spaghetti and stir well to avoid the strands from sticking.
  • Heat olive oil in a pan and add the garlic as the oil heats up gradually. Once it begins to sizzle and releases aroma, add the onion and sauté for a few minutes, until the onions begin to turn a shade of light brown. Add the gochujang paste and mix it into the aromatic mixture till it releases all the flavour into the oil.
  • Add in the heavy cream and season well. Turn off the heat and add the cooked pasta to the sauce. Coat the spaghetti with the gochujang cream and add the butter. Add lots of parmesan cheese and furikake seasoning and mix together. Serve warm, garnished with the green scallion parts.