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Gochujang is a somewhat spicy and mildly sour condiment from Korea, crafted using fermented red chilies and soybeans.

It’s also known as gochu-jang or kochujang in some parts of Asia.

In this article we’ll take a look at its history, how it’s used, and how you can make your own at home.

Gochujang noodles are one of our favorite recipes on Simply Recipes.

They’re an easy way to get more veggies into your diet, but they also pack tons of flavor.

And if you’ve been looking for a new way to spice up your food, then you should definitely try these spicy noodles.

1. Introducing Gochujang Noodles

Gochujang noodles are a traditional Korean dish that takes advantage of the unique combination of flavors found in gochujang.

This spicy and tangy Korean hot sauce comes from fermented red chili peppers and soybeans.

The name “gochujang” translates to “red pepper paste.”

But what makes it so special is that it’s fermented with salt, sugar, and glutinous rice flour.

That means it doesn’t just have a strong kick, but has a complex and balanced flavor profile.

In Korea, gochujang is used in everything from stews and soups to salads and condiments.

It’s also frequently added to sauces like japchae (kimchi stew) and banchan (side dishes).

However, while gochujang noodles are a popular dish in their native country, they’re still relatively unknown outside of Asia.

So if you want to introduce them to your friends and family, then here are nine reasons why you should start making them now.

2. The Spicy

While most people associate gochujang with spicy hot foods, it actually has a milder heat level than other Asian sauces.

It’s considered medium spicy, which means it’s somewhere between very spicy and mild.

It does contain capsaicin, a chemical compound that gives chili peppers their spiciness.

But unlike many other chilies, it doesn’t burn when eaten raw.

Instead, the capsaicin is released by cooking, which makes it much more palatable.

That said, there are some people who don’t enjoy spicy food and find it too overwhelming.

If you fall into that category, then be sure to adjust the amount of gochujang you use.

Just keep in mind that the longer it sits, the hotter it gets.

So if you plan on storing it for later, be sure to refrigerate it after opening to preserve freshness.

3. The Flavorful History of Gochujang

Korean cuisine is famous for its variety of ingredients and bold flavors.

One of those ingredients is gochujang.

But gochujang isn’t just any old hot sauce—it’s a living tradition that dates back hundreds of years.

It was originally created as a preservation technique to help farmers grow crops during the cold winter months.

During that time period, farmers would ferment various types of vegetables and fruits to create a salty pickle that could last several weeks without spoiling.

As time passed, gochujang became much more than a simple pickling agent.

Today, it’s a staple ingredient in Korean cuisine.

You can even find it in a wide range of products, including snacks, condiments, and salads.

So if you love spicy food and want to add another layer of flavor to your meals, then you need to give gochujang a shot.

4. How to Make Gochujang Noodles

If you’re interested in learning how to make gochujang noodles, then check out our step-by-step instructions below.

You’ll need:

Spices:

1 tablespoon sesame oil
2 tablespoons vegetable oil
1/2 teaspoon white sugar
1/3 cup water
1/3 cup gochujang
1/3 cup soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes

Noodles:

1 package ramen noodles
1 large carrot
1 green bell pepper
3 cloves of garlic
1/2 cup chopped scallions
1/2 cup sliced mushrooms
1/2 cup chopped cilantro
1/2 cup shredded cabbage
1/2 cup chopped spinach
1/2 cup chopped green onions
1/2 cup diced tofu
1/2 cup shredded carrots
1/2 cup shredded zucchini

Step-by-step instructions

To cook the noodles, bring 6 inches of water to a boil in a pot.

Add the noodles, reduce the heat to low, and let simmer until tender.

Drain the noodles and rinse under cold water. Set aside.

Next, sauté the carrot, bell pepper, garlic, and scallions in the sesame oil over medium heat for about 8 minutes.

When the vegetables are soft, add the mushrooms and continue to cook for another 4 to 5 minutes.

Remove the pan from the heat, stir in the cilantro, and set aside.

In a small bowl, combine the cornstarch, soy sauce, water, gochujang, and black pepper.

Stir well and set aside.

Now, melt the remaining vegetable oil in a wok or skillet over medium heat.

Cook the cabbage, spinach, and green onions for about 2 minutes.

Then add the tofu and carrots and cook for another minute.

Finally, pour in the gochujang mixture and cook for about 2 minutes.

Finally, add the cooked noodles to the pan and toss to coat evenly.

Serve immediately.

5. The Perfect Pairings for Gochujang Noodles

When it comes to gochujang noodles, I recommend pairing them with something sweet.

That way, you’ll get a balance of flavors and textures.

For example, I love serving them with my homemade banana pudding.

But you could also pair them with a salad or a side dish.

Or you could even serve them alongside a main course like roasted chicken.

Whatever you choose, just remember that you need to match the sweetness of the dessert with the intensity of the sauce.

For instance, if you’re using bananas, then stick with a sweeter dessert.

But if you’re going with something savory, like roasted chicken, then pair it with a lighter dessert.

6. The Health Benefits of Gochujang Noodles

Gochujang noodles aren’t only delicious, they’re healthy as well.

Not only do they provide plenty of vitamins and nutrients, but they’re also packed with fiber.

Plus, they’re low in calories, high in protein, and low in fat.

All of that makes them a great addition to your diet.

And while I’m not suggesting you eat gochujang noodles every day, you can certainly incorporate them into your meal rotation once in awhile.

7. Gochujang Noodles Around the World

Gochujang noodles are incredibly versatile.

While they were traditionally served in South Korea, they’re also popular throughout Asia.

You can easily substitute them for regular noodles in Asian dishes like pad thai or fried rice.

And you can even use them to make a quick stir fry.

In fact, you can even whip them together into a salad.

You just chop all of your veggies and toss them with the dressing before adding the noodles.

But no matter where you live, you can always find gochujang noodles.

They’re available online, in stores, and in restaurants across the globe.

8. Gochujang Noodles: The next big thing?

Gochujang noodles might not be everywhere yet, but they’re definitely coming soon.

There’s a restaurant chain called Noodle Kingdom that’s planning to expand nationally.

And you can bet that they’ll be offering their signature spicy noodles in the near future.

But even if you don’t live near a location, you can always order them online.

And since they’re so versatile, you can easily adapt them to suit your taste buds.

9. 10 Reasons to Eat More Gochujang Noodles

There’s nothing quite like eating spicy food.

And with gochujang noodles, you can add a rich layer of flavor to your meals.

I mean, think about it: If you’re craving a warm, hearty meal, then you can’t beat gochujang noodles.

Plus, they’re full of health benefits.

Not only will they boost your immune system, but they’re also extremely nutritious.

They’re low in carbs and high in protein.

And since they’re made with whole grains and vegetables, they’re also packed with fiber.

So if you’re looking for a flavorful noodle recipe that’s both tasty and good for you, then you need to try these spicy noodles.