Gochujang Noodles

Gochujang Noodles is a Korean inspired dish of stir-fried noodles seasoned with gochujang and served with slices of beef steak and toasted sesame seeds.

When it comes to Korean noodles, the sweet potato starch noodles grabs a lot of attention and we see it in many of the Korean Noodle dishes like Japchae but have your tried other noodle types that uses mainly Korean ingredients? Well for me, I had but only those instant ones, but if we are talking about proper cooked dishes then I haven’t, but I surely know there are many other noodles variations out there, it’s not just that popular from where I am or I don’t know where to get it from. Today we will be changing that by preparing my own Korean inspired stir-fried noodle with some Gochujang and other common Korean ingredients such as beef, spring onions, sesame seeds and sesame oil. I am not sure if there is an official name for this in the Korean cuisine but if there is let me know, I am just freestyling and just want to make a stir fried noodle with a Korean flair, and here it is.

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Gochujang Noodles 1

Gochujang Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Korean


Gochujang Noodles is a Korean inspired dish of stir-fried noodles seasoned with gochujang and served with slices of beef steak and toasted sesame seeds.


  • 500 grams fresh yellow noodles
  • 200 g rump steak
  • 1/3 cup gochujang
  • 3 tbsp hoisin sauce
  • 3 tbsp fresh lime juice
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 2 tbsp butter
  • 3 stalks spring onions, sliced
  • toasted sesame seeds, to garnish
  • 1 white onion, sliced
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil


  1. Season rump steak with salt and freshly ground black pepper. Set is aside for 15 minutes.
  2. In a heavy pan heat oil over high heat then sear rump steak for 3 minutes on each side. Remove from pan then, let it rest for 5 minutes then thinly slice meat across the grain. Set it aside.
  3. In a bowl combine gochujang, hoisin sauce, fresh lime juice and water. Mix well.
  4. Prepare fresh yellow noodles, loosen the noodles then soaking it in boiling water for a minute. Drain then set aside.
  5. Using the same skillet, add oil then sauté garlic and onion.
  6. Add the noodles then stir fry in high heat for a minute.
  7. Pour the sauce you prepared earlier on the top of the noodles, continue to stir fry for two minutes.
  8. Add the sliced beef together with its juices, spring onions, butter and sesame oil, give it a quick stir then turn the heat off.
  9. Place in a serving platter, sprinkle some toasted sesame seeds on top then serve.


7 Responses

  1. This is so yummy! I used to eat lots of stirfried noodles and rice for the lunch when I was much younger…it was delicious, easy and soul comforting. These days my stomach and waistline can’t seem to handle carbohydrates as much as I wish. Really sad…

  2. Chef Mimi says:

    This sounds wonderful, traditional or not! Who cares if it tastes good! I’ve never mixed gochujang and hoisin together. I’m really intrigued.

  3. We’ve ordered Gochujang noodles from a restaurant before, but I definitely haven’t tried making them at home. I’m intrigued now! I kinda want to make a batch this weekend. Sounds like a delicious and pretty easy recipe, my friend!

  4. I love noodles any which way you can serve them! It’s a universal comfort food, really. Sounds like a top contender for dinner tonight!

  5. Hasin says:

    Loved these yellow noodles. I love how you have used the hoisin sauce to impart the lovely flavours to these noodles. Thanks!

  6. I can never order something like this out – many gochujang pastes have garlic, while some don’t. So I have the one at home that doesn’t – so making this at home will be fun. Thanks!

  7. I’ve got all the ingredients in the fridge to make this terrific sounding noodle dish. I know we will love it.

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