Gochujang Udon is a bold and comforting Korean-inspired noodle dish that delivers the perfect balance of spicy, savoury, and umami flavours. Thick, chewy udon noodles are served in a rich broth made with authentic gochujang Korean chilli paste, creating a deep, mildly spicy base that coats every strand of noodle. Tender pork belly shabu shabu adds a delicious richness, while cauliflower, cucumber, enoki mushrooms, and spring onions provide a variety of textures and a refreshing contrast to the hearty broth.
The silky pork belly absorbs the robust gochujang broth, bringing out its savoury depth with every bite, while the udon noodles remain satisfyingly chewy and comforting. Cauliflower adds a subtle sweetness, enoki mushrooms contribute a delicate earthy flavour, and the fresh cucumber offers a light, crisp finish that balances the warmth of the dish. Garnished with spring onions for a burst of freshness, Gochujang Udon is a wholesome and satisfying meal that's packed with flavour. Whether enjoyed as a comforting lunch or dinner, this spicy noodle bowl is perfect for anyone craving a hearty Korean-inspired dish with just the right amount of heat.
Ingredients
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SuperPork Pork Belly Shabu Shabu
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Bon Gojang Nama Udon
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SunnyFarm Cauliflower
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Sempio Gochujang Korean Chili Paste
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Enoki Mushroom
- Cucumber
- Pepper
- Salt
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Spring Onion
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Instructions
- Preheat airfryer to 180°C, place the pork belly shabu shabu in the air fryer and air fry for 8 mins. Flip halfway
- Trim off the root end of the enoki mushrooms, then separate them into smaller clusters. Air fry at 200°C for 10 mins.
- Boil a pot of water and cook the udon. Once cook, remove the udon from the water and cook cauliflower. Reserve 1/2 cup of the boil water.
- In a mixing bowl, mix 1 teaspoon sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil and 3 tablespoon gochujang Korean chilli paste.
- In a pot, add in 1/2 cup of the boiled water and bring it to a boil. Add in the udon and cauliflower and toss together until the noodles are completely coated.
- To assemble, scoop the udon and cauliflower in a serving bowl. Add pork belly shabu shabu on top followed by enoki mushroom. Add chopped cucumber and finish with a sprinkle of spring onion.
Tips for Gochujang Udon
Air fry the pork belly in a single layer. This helps the pork cook evenly and develop lightly crispy edges without becoming greasy.
Don't overcook the udon. Cook the noodles until just tender, then drain immediately to maintain their chewy texture.
Adjust the spice level. Add more gochujang for extra heat or stir in a little more sugar if you prefer a milder, sweeter flavour.
Serve immediately. Gochujang Udon tastes best when served hot, while the noodles are springy and the sauce is glossy and well-coated.
What to Serve with Gochujang Udon
Gochujang Udon pairs wonderfully with Korean side dishes such as kimchi, pickled radish, or seasoned spinach to balance the rich, spicy flavours. You can also serve it with crispy Korean fried chicken, pan-fried dumplings, or a soft-boiled egg for a more satisfying meal, while a refreshing iced green tea or barley tea makes the perfect drink to complement the dish.
FAQ
1. What is Gochujang Udon?
Gochujang Udon is a Korean-inspired noodle dish made with chewy udon noodles coated in a rich, savoury sauce featuring gochujang Korean chilli paste, pork belly, and fresh vegetables.
2. Is this dish very spicy?
The spice level is mild to medium, depending on the amount of gochujang used. You can easily adjust the heat by adding more or less gochujang to suit your preference.
3. Can I add other vegetables or ingredients?
Yes. Broccoli, tofu, bell peppers, mushrooms, bean sprouts, or spinach are great additions or substitutes depending on what you have.
4. Can I add an egg to this dish?
Definitely. A soft-boiled, poached, or fried egg adds extra richness and pairs perfectly with the spicy gochujang sauce.
