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Gochujang Cream Udon

Name: Gochujang Cream Udon
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 servings (frozen) Udon Noodles; 60g Bacon; 1/2 bunch Spinach; 300ml Milk; 1 tbsp Gochujang; 1 tsp Chicken Bouillon; 10g Butter; 2 tsp All-Purpose Flour

Noodles

⏱ 15 min

👥 Serves 2

Difficulty ⭐

A spicy cream sauce of milk and gochujang tossed with frozen udon — a Korea × Italy plate.

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📖 The Story Behind This Dish

A creative dish making rosé pasta (gochujang cream pasta), popular in Korea, with Japanese udon. Made with just milk instead of cream, it's easy, and the cream mellows the gochujang's heat. The sauce clings nicely to the chewy udon. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a night after work, frozen udon warmed in the microwave goes into a frying pan of pink cream sauce and is tossed to coat.

🥕 Ingredients (serves 2)

Udon Noodles 2 servings (frozen)
Bacon 60g
Spinach 1/2 bunch
Milk 300ml
Gochujang 1 tbsp
Chicken Bouillon 1 tsp
Butter 10g
All-Purpose Flour 2 tsp

👩‍🍳 Instructions

Microwave the frozen udon according to the package.
Melt the butter in a frying pan and sauté the sliced bacon and roughly chopped spinach.
Sprinkle in the flour and stir-fry, then add the milk a little at a time, stirring.
Add the gochujang and chicken stock powder and simmer until thick.
Add the udon and toss to coat.

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