These spicy Korean gochujang noodles are a breeze to make, with a rich, saucy blend of spice and a hint of sweetness, perfect for a quick 30-minute dinner! Serve with your choice of ground meat—beef, turkey, or chicken—for a satisfying, protein-packed meal.
WHY YOU’LL LOVE THIS RECIPE
- Ready in 20 minutes
- Gluten free
- Easy to make
- Family friendly!
INGREDIENTS
- 1 pound ground beef, turkey, or chicken
- 12 ounces rice noodles or preferred noodles
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup gochujang paste
- 2 tablespoons coconut cream (optional, for extra richness)
- 2 teaspoons tomato paste
- 2 tablespoons water
- 2 tablespoons honey or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- ½ teaspoon red pepper flakes (adjust for desired spice level)
INSTRUCTIONS
- Bring a pot of salted water to a boil, cook noodles according to package directions, then drain and rinse. Toss with 2 tablespoons of butter to prevent sticking.
- In a large skillet, cook the ground meat until browned and fully cooked.
- Meanwhile, whisk together all sauce ingredients in a bowl; it’s okay if there are some coconut cream chunks—they will melt when combined with the noodles.
- Add half of the sauce to the noodles and toss to coat.
- Add the cooked meat and remaining sauce to the noodles, stirring over low heat until everything is well-coated and the flavors meld together.
- Serve topped with chopped scallions, sesame seeds, cilantro, and/or extra red pepper flakes. Enjoy!
Notes: The coconut cream is optional but adds a nice, creamy richness to the sauce.
Nutrition (per serving):
Calories: 509 | Carbohydrates: 67g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Fiber: 2g | Sugar: 11g
