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Don’t you just love how versatile noodles can be? Choose your favorite noodle, build an incredible sauce, add a protein, and voilà! Your meal is ready.
If you are a fan of spicy food, these Spicy Gochujang Noodles with Pork are about to become your new weeknight obsession. Thick, saucy, and tangy, these noodles are completely coated in a rich Korean Gochujang chili sauce that perfectly balances sweet, salty, and spicy notes. Paired with the rich flavour of pork shoulder (or pork belly), this highly crave-worthy meal comes together from start to finish in just 30 minutes!
Why You’ll Love This Recipe
30-Minute Meal: The sauce comes together in the exact amount of time it takes to boil the noodles.
Highly Customizable: You can use literally any noodle you have in your pantry—rice, wheat, egg, or gluten-free!
A True Flavour Bomb: The fermented Gochujang paste creates a deep, restaurant-quality umami profile that coats every single noodle.
Ingredients You Will Need
You can find all of the sauce ingredients in the international aisle of your local grocery store or at any Asian supermarket.
For the Noodles & Protein:
Noodles of Choice: 4 bundles (about 67g each). I love using flat Taiwanese noodles for this, but rice, wheat, or egg noodles work perfectly!
Boneless Pork Shoulder: 1 ½ pounds, cut into thin, 1-inch bite-sized pieces. (You can also use rich, fatty pork belly!)
For the Gochujang Sauce:
Gochujang Paste: A thick, sticky, dark red Korean chili paste that acts as the backbone of this dish.
Aromatics: Fresh minced garlic, grated fresh ginger, and sliced yellow or white onion.
The Seasonings: Soy sauce, rice cooking wine (or water), white sugar, red chili flakes, and kosher salt.
Toasted Sesame Oil: Added at the very end for a nutty, aromatic finish.
For the Veggies & Garnish:
Napa Cabbage: 2 cups (about 4 large leaves), rinsed, trimmed, and thinly sliced.
Green Onions (or Chives): Chopped for a fresh, bright garnish.
How to Make Spicy Gochujang Noodles (Step-by-Step)
Phase 1: Boil the Noodles
Boil your noodles in a large pot of water according to the package instructions.
Set a timer and immediately move on to the sauce while they cook! Once the noodles are done, drain them, but do not rinse them. Transfer the hot noodles to a large mixing bowl.
Phase 2: Brown the Pork
Heat 1 Tablespoon of vegetable oil in a large non-stick pan over medium-high heat.
Add the minced garlic and grated ginger. Fry for about 3 minutes until fragrant and lightly browned.
Add the sliced pork to the pan, spreading it out into a single layer. Sprinkle with Kosher salt and cook until the meat is slightly browned.
Phase 3: Build the Spicy Sauce
To the browned pork, add the red chili flakes, soy sauce, rice cooking wine, and white sugar. Mix to combine and cook for 2 minutes.
Add the sliced onion and continue cooking and stirring on medium-high heat for another 5 minutes.
Use your spatula to push the meat to the sides of the pan, creating a small opening in the center. Add the Gochujang paste directly to the hot surface. Stir the chili paste to loosen it, then mix it thoroughly into the surrounding sauce and pork until dissolved.
Phase 4: Toss and Serve
Add the sliced Napa cabbage to the pan, followed by the toasted sesame oil. Continue to cook for exactly 5 more minutes until the cabbage softens.
Remove the pan from the heat. Pour the entire contents of the pan (sauce, pork, and veggies) over the hot noodles in your large mixing bowl.
Use tongs to toss everything vigorously until the noodles are completely coated in the thick red sauce.
Plate into 4 shallow bowls, garnish heavily with chopped green onions, and slurp away!
💡Pro Tips for the Perfect Noodles
Do Not Rinse the Noodles! Some noodle recipes tell you to rinse them in cold water to stop the cooking process. For this recipe, we want to skip that! Leaving the noodles piping hot and starchy helps the thick Gochujang sauce cling to and absorb into every single strand. (Similar to Italian) pasta)
Cook to Al Dente: Because the hot noodles will absorb the hot sauce in the mixing bowl, it is best to slightly undercook them. Check your package instructions; if it does not have an al dente time, simply subtract 2 to 3 minutes from the recommended cooking time!
Craving More Noodles?
If you loved this 30-minute dish, be sure to check out these other noodle favorites on the blog:
Gochujang (koh-choo-jan) translates to “chili pepper paste.” It is a highly popular fermented staple in Korean cooking made from gochu-garu (chili powder), salt, glutinous rice, fermented soybeans, and malted barley powder. It has a sticky texture and delivers an incredible sweet, savoury, and spicy kick!
Can I use gluten-free noodles?
Absolutely. Gluten-free noodles or rice noodles are fantastic in this dish. Just be sure to also swap out the standard soy sauce for a certified gluten-free Tamari, and double-check your Gochujang brand, as some contain wheat!
These noodles are perfect for spicy food fans. Saucy, tangy, and crave-worthy noodles covered in Korean Gochujang chili sauce balanced with a sweet, salty, and rich flavour from added spices and pork. This meal is ready within 30 minutes!
Servings 4servings
Course Main Course
Cuisine Asian, Korean
Ingredients
For the noodles
4bundlesTaiwanese flat noodles (67 g each)or noodles of your choice that serves 4 people
Boil the Noodles: Boil the noodles according to the package instructions. (Tip: Subtract 2 minutes for an al dente texture). When the noodles are done, drain them but DO NOT rinse them. Place the hot, drained noodles into a large mixing bowl.
Brown the Aromatics and Pork: While the noodles are cooking, heat a large non-stick pan on medium-high heat with 1 Tablespoon of vegetable oil. Add the minced garlic and grated ginger, frying until fragrant and lightly browned (about 3 minutes). Add the sliced pork shoulder, sprinkle with salt, and cook until slightly browned.
Season the Meat: Add the red chili flakes, soy sauce, rice cooking wine, and white sugar to the pork. Mix to combine and cook for 2 minutes. Add the sliced onion and continue to stir and cook on medium-high heat for another 5 minutes.
Incorporate the Gochujang: Create a small opening in the center of the pan by moving the meat aside. Add the Gochujang paste directly to the hot pan. Use a spatula to stir and loosen the chili paste, then toss everything together until the paste has dissolved into a sauce.
Add the Cabbage: Add the sliced Napa cabbage to the pan, drizzle with the toasted sesame oil, and continue to cook for 5 more minutes until the cabbage softens. Remove the pan from the heat.
Toss and Serve: Carefully pour the entire contents of the pan into the large bowl of hot noodles. Use tongs to toss everything together until the noodles are completely coated in the sauce. Plate into 4 shallow bowls, garnish with chopped green onions or chives, and serve immediately!
Cook to Al Dente: Because the hot noodles will absorb the hot sauce in the mixing bowl, it is best to slightly undercook them. Check your package instructions; if it does not have an al dente time, simply subtract 2 to 3 minutes from the recommended cooking time!
What exactly is Gochujang?Gochujang (koh-choo-jan) translates to “chili pepper paste.” It is a highly popular fermented staple in Korean cooking made from gochu-garu (chili powder), salt, glutinous rice, fermented soybeans, and malted barley powder. It has a sticky texture and delivers an incredible sweet, savory, and spicy kick!Can I use gluten-free noodles?Absolutely. Gluten-free noodles or rice noodles are fantastic in this dish. Just be sure to also swap out the standard soy sauce for a certified gluten-free Tamari, and double-check your Gochujang brand, as some contain wheat!
What exactly is Gochujang?
Gochujang (koh-choo-jan) translates to “chili pepper paste.” It is a highly popular fermented staple in Korean cooking made from gochu-garu (chili powder), salt, glutinous rice, fermented soybeans, and malted barley powder. It has a sticky texture and delivers an incredible sweet, savory, and spicy kick!
Can I use gluten-free noodles?
Absolutely. Gluten-free noodles or rice noodles are fantastic in this dish. Just be sure to also swap out the standard soy sauce for a certified gluten-free Tamari, and double-check your Gochujang brand, as some contain wheat!
