Vegan Gouchujang Noodles Recipe

Ingredients

• 200 g Wheat Noodles (any Korean wheat noodle or ramen style)
• 2 cloves Garlic (finely sliced)
• 1 cup Broccoli Florets (chopped into bite‑size pieces)
• 1 cup White Button Mushrooms (sliced)
• 2 stalks Green Onion (chopped (white and green parts separated))
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing)
• 1.5 tablespoons Gochujang (Korean Chili Paste) (spicy fermented red pepper paste)
• 1 pinch Pink Salt (to taste)
• 1 teaspoon Sesame Seeds (toasted, for garnish)
• 1 tablespoon Cilantro (chopped, for garnish)
• 1 cup Cooking Water (reserved from noodle cooking)

Instructions

1. Prep the vegetables

   Finely slice the garlic, chop the broccoli into bite‑size pieces, slice the mushrooms, and chop the green onion (separate white and green parts).

   Time: PT5M

2. Cook noodles half‑way

   Bring a large pot of water to a rolling boil, add the noodles and cook for half the time indicated on the package (about 4 minutes).

   Time: PT4M

   Temperature: 100°C

3. Reserve pasta water and drain

   Using a colander, drain the noodles, reserving 1 cup of the hot cooking water in a measuring cup. Set the noodles aside.

   Time: PT2M

4. Sauté garlic and broccoli

   Return the same pot to the stove, drizzle 1 Tbsp olive oil, set to medium‑high heat, and add the sliced garlic and broccoli. Cook, stirring, for 3–4 minutes until fragrant and the broccoli turns bright green.

   Time: PT4M

   Temperature: Medium‑high

5. Add mushrooms

   Add the sliced mushrooms to the pot and continue sautéing for another 3 minutes until they release moisture and start to brown.

   Time: PT3M

   Temperature: Medium‑high

6. Incorporate gochujang

   Stir in 1.5 Tbsp gochujang, coating the vegetables evenly. Cook for 1 minute to awaken the flavors.

   Time: PT1M

7. Combine noodles and finish sauce

   Add the half‑cooked noodles back into the pot, pour in the reserved 1 cup cooking water, sprinkle a pinch of pink salt, and toss in the white parts of the green onion. Stir everything together and let cook for 2–3 minutes so the noodles absorb the sauce.

   Time: PT3M

   Temperature: Medium

8. Garnish and serve

   Remove from heat, transfer to serving bowls, and garnish with toasted sesame seeds, the green parts of the onion, and chopped cilantro.

   Time: PT1M

Nutrition Facts

Calories

470

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Wheat Noodles: Rice noodles (gluten‑free), Soba noodles
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Broccoli Florets: Broccolini, Snow peas
• Instead of White Button Mushrooms: Shiitake, Cremini
• Instead of Green Onion: Chives, Leeks
• Instead of Olive Oil: Canola oil, Sesame oil (½ tbsp)
• Instead of Gochujang (Korean Chili Paste): Sriracha mixed with miso, Korean chili powder + miso
• Instead of Pink Salt: Sea salt
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Cilantro: Thai basil, parsley
• Instead of Cooking Water: Vegetable broth (low‑salt)

Equipment Needed

• Large Pot
• Colander or Strainer
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Cook the noodles only half the time so they finish cooking in the sauce.
• Reserve a cup of starchy cooking water to thin and bind the gochujang sauce.
• Stir in gochujang early enough to coat the vegetables but not so long that it burns.

Chef Tips from the Video

• Use a high‑heat oil like grapeseed if you prefer a neutral flavor.
• Add a squeeze of lime juice just before serving for extra brightness.
• For extra protein, toss in a handful of toasted edamame or tofu cubes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; noodles become soggy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Pre‑chop all vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Measure the gochujang and oil ahead of time to speed up the cooking process.

Frequently Asked Questions