Gochujang Noodles

Gochujang Noodles

I was pretty busy the past few weeks, and I knew I wouldn’t have much time to cook, so I made a big batch of these noodles on Monday, and ate leftovers all week. These noodles are loaded with veggies, pork, and lots of the Korean spicy pepper paste, gochujang. I basically followed the method of making Jajangmyeon noodles, but used gochujang instead of the black bean paste, and tailored it a little to what I was in the mood for. The noodles hit the spot and were perfect as leftovers throughout the busy week.

Cook the pork, remove from heat, then cook the veggies and add the pork back in.
Then mix in the sauce.  The sauce is just gochujang, soy sauce, sesame oil, and vinegar.
Then stir in the cooked noodles.  I use fresh noodles from a Korean market.
The egg on top is a must have! The scallions give it a nice freshness too.
Yes.  I made a bunch of this on a busy week and ate leftovers for the next several days.
I really like cooking with Korean flavors, and I hope to try some new things in the coming weeks.
The noodles are really satisfyingly chewy.  Try and find fresh Korean noodles if you can!
Gochujang Noodles
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5 from 1 vote

Gochujang Noodles

These noodles are tossed with a sauce that has gochujang, pork, zucchini, and cabbage.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Korean


  • 1 zucchini
  • 1 pound ground pork
  • 1/4 cabbage
  • 1 Pound fresh Korean noodles
  • scallion Corean chili flake, and egg for garnish


  • 1/4 cup gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon sugar


  • Mix the sauce ingredients together and set aside.
  • Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
  • Chop the zucchini and cabbage into a chunky dice. Cook the pork in some oil to brown. Remove from heat. Add in the cabbage and cook 10 minutes until just starting to brown. Add in the zucchini and cook 3 minutes. Add in the pork and cook 2 minutes. Add in the sauce and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
  • Serve and top with a fried egg, scallion, and Korean chile flake.


  1. This looks fantastic! I will definitely be adding this into our noodle repertoire. What kind of cabbage did you use in your recipe? Napa?

  2. Going to try this tonight. I just discovered your blog by Googling “gojuchang noodles” and have to say, you win the award for Best Blog Name!

    1. You can try using any lo mein or Chinese noodles you can find. It won’t be quite the same but it will still be delicious!

  3. I absolutely LOVE this dish. I have made it twice already and I double up on the sauce because it’s so dang delicious, and I prefer saucy noodles. However, I am trying to lose weight and I just cannot stop eating this. Do you know how many calories this has? Fat? Sodium? That would be fantastic, or what can I do to cut calories if it is rather fattening. Anything would be very helpful as I cannot get enough of these.

  4. I’ve made this several times, and we love it. Thanks so much!!! I was just wondering if you have any suggestions for making a vegetarian version. We have a vegetarian friend visiting soon, and I’d like to make it for him. But I would have to replace the ground pork with tofu or something similar. I was wondering whether you had tried something like that.

    1. I think you can most likely replace it with a ground meat substitution like Boca meat crumbles.

  5. We love fermented black bean sauce on regular spaghetti noodles… we tried your recipe last night and now have a new favorite … thanx!

  6. I did a search on Korean Noodle Dishes because I bought some fresh noodles in a Korean market and am not familiar with (cooking) this cuisine. I also have gochujang paste and everything else is easy to get. Experienced my first Korean BBQ recently and really enjoyed it. #galbiforever Thanks for the recipe!

  7. hi, I cook a lot but am not familiar with korean noodles – would have helped if you put a picture of the noodles – ahh, I guess there is no package coz they are fresh noodles

  8. I got some fresh Korean noodles at the market today and was looking for a way to use them. I didn’t have quite enough zucchini so I added in one sliced carrot. I used ground chicken instead of pork. This was a delicious recipe! Thank you.

  9. Well.. I’ve been looking for something about gochujang having recently become interested and tripped over your formidable website. If I was to have done a food creation site it would have looked precisely like this! Mr. Whalen knows his stuff…. so I won’t. )

  10. This was so good! Used spaghetti noodles as it’s what we had, but it was still good. Next time I’ll have to stop at the Asian Market and pick up some noodles. Thanks for the recipe.

  11. Yeah, this was a good base recipe. I added a bit more sugar and used mirin, not rice vinegar for added sweetness. Used an onion base, broccoli and finished with green onion and sesame seeds. Only used 2/3 of the sauce. A bit lile tteok-bokki, liked it!

  12. I’ve made this a few times, and we love it! I highly recommend this recipe. The only thing I do that is different than the original recipe is add more cabbage because I like it.

  13. Tried the base recipe, and it was great..my children liked it so much! I made a variation added fish cake and squid balls in the ingredient. Will definitely try this again.

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