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Playing How To Make Korean Gochujang Noodles | Rachael Ray

"You can make these noodles with browned ground pork or sausage, ground turkey or a plant-based protein product like Impossible. Also, you can top with fried or poached eggs sprinkled with Korean chili flake or topped with chili garlic sauce. For the noodles, online you can order Korean-style flour or rice noodles or you can use your favorite ramen or rice noodles, even spaghetti. It's a fun and forgiving comfort food." –Rach 

She uses gochujang (a sweet-spicy fermented chili paste/sauce) in this recipe, which you can find in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.) 

For more Asian-inspired recipes, check out Rach's Sheet Pan Korean-Style Chicken and VegetablesSticky Chicken With Rice and Japanese Cucumber Salad

Ingredients

For the sauce:
  • ¼ cup gochujang
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce or hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light brown sugar or sugar
  • Juice of 1 lime
For the noodles:
  • About 3 tablespoons neutral oil, such peanut or grapeseed
  • 1 pound ground pork, spicy sausage, ground turkey or one 12-ounce package plant-based meat substitute
  • Salt and white pepper
  • 2 medium zucchini, halved lengthwise and scrape out seeds, thinly slice or chop
  • ½ pound Savoy cabbage or white cabbage, cored and shredded or 3 to 4 baby bok choy, thinly sliced across
  • 1 leek, split, washed and thinly sliced or chopped
  • 2 Fresno chili peppers, seeded and thinly sliced
  • 2 inches ginger, peeled and chopped
  • 4 cloves garlic, thinly sliced or chopped
  • 1 pound Korean noodles, spaghetti or packaged fresh ramen OR 12 ounces rice noodles
  • 4 eggs (optional)
  • 4 pats soft butter, for eggs (optional)
  • Korean chili flake or chili garlic sauce, to serve
  • Toasted sesame seeds (optional)

Yield

Serves: 4

Preparation

For the sauce, whisk up and set aside.

For the noodles, in a very large nonstick skillet, heat 1 tablespoon neutral oil, 1 turn of the pan, and brown and crumble protein of choice, season with salt and white pepper (unless you’re using spicy sausage). Remove from pan and set aside. Return pan with remaining 2 tablespoons oil to medium-high heat and add zucchini first and stir 2 minutes, add cabbage or bok choy, leek, chilies, ginger and garlic, then toss 2 minutes more. Add sauce and browned protein and combine, reduce heat to lowest setting or remove from heat.

Cook noodles to package directions 4 to 6 minutes.

While noodles cook, if desired, also cook eggs over medium heat in butter and cover pan with lid to cook yolk soft to hard. Top with chili flake or chili-garlic sauce.

Toss noodles with protein, veg and sauce and fill bowls, top with sesame, if using, and egg and pass chili flakes or sauce.