Creamy Gochujang Sauce for Noodles
This bold and creamy noodle sauce blends Korean gochujang with garlic, soy sauce, and heavy cream for a deeply savory, slightly spicy, and rich topping that’s ready in minutes. It works with just about any noodle, from chewy udon to slippery rice noodles.
Ingredients
- ½ cup gochujang
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons soy sauce
Instructions
Sauté the gochujang and garlic
- Heat a small saucepan over medium heat. Add the gochujang and garlic and stir until the gochujang softens and sizzles. This brings out the depth of the chili paste and tames the raw garlic.
Add the cream
- Pour in the heavy cream and reduce the heat. Stir to combine everything into a smooth sauce. Simmer, stirring constantly, for a minute or two, just until it thickens.
Finish with soy sauce
- Turn off the heat and stir in the soy sauce. Taste and adjust if needed.
Notes
1. If you want a dairy-free version, you can use coconut cream or a plain, unsweetened oat-based creamer.
2. Add a splash of rice vinegar or lime juice at the end if you want a tangier kick.
3. You can double the recipe and keep it in the fridge for up to five days. Warm gently before using.
4. This sauce thickens as it cools. Thin it out with a bit of hot water or broth if needed.
Nutrition
Calories: 248kcalCarbohydrates: 13gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 526mgPotassium: 214mgFiber: 0.3gSugar: 5gVitamin A: 943IUVitamin C: 7mgCalcium: 53mgIron: 1mg
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