Creamy Gochujang Mushroom Udon
This gochujang mushroom udon is the <strong>perfect</strong> weeknight meal that you can prepare in just around <strong>20 minutes</strong> or even less! The bouncy udon noodles are coated in a creamy sauce that's incredibly savory with a spicy kick from the Korean pepper paste. This will for sure become your new weeknight staple!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 blocks frozen udon
- 3 tbsp unsalted butter, for frying
- ~8 mushrooms, sliced (Shiitake, cremini, or oyster mushrooms work best)
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- ~3 tbsp udon water (reserved from boiling)
- 1-2 tbsp <a rel=u0022noreferrer noopeneru0022 aria-label=u0022u0022 href=u0022https://amzn.to/3AOJvzru0022 target=u0022_blanku0022>gochujang</a> (according to spice tolerance)
- 2 tsp soy sauce
- 1 tsp sugar (more or less, to taste)
- 1/2 tsp sesame oil
- Scallions, chopped
- Sesame seeds
Instructions
- 1
Bring a pot of water to a boil. Once boiling, drop in your frozen udon and let it blanch for about a minute or so, or until the noodles begin to loosen up and separate. Reserve some of the boiling liquid, then drain. Set the udon aside until use.
- 2
Melt the butter in a pan over medium heat. Add in the sliced mushrooms and saute until the mushrooms have softened, browned, and their juices begin to release, about 3-4 minutes.
- 3
Add in the minced garlic and continue to saute until the garlic is golden, about 1 minute.
- 4
Add in the heavy cream, reserved udon boiling liquid, gochujang, soy sauce, and sugar. Mix thoroughly until smooth and no clumps of paste are left. Continue to let the sauce simmer until slightly thickened/reduced, about 1 minute.
- 5
Add in the cooked udon. Drizzle in the sesame oil. Mix to combine and continue to cook for an additional 1-2 minutes until the sauce coats the noodles, stirring occasionally.
- 6
Top with chopped scallions and sesame seeds. Enjoy!