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Spicy Korean Gochujang Noodles with Ground Meat Recipe

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These spicy Korean Gochujang noodles are a quick and flavorful dinner option combining tender rice noodles with a rich, spicy, and sweet gochujang-based sauce. Paired with your choice of ground beef, turkey, or chicken, this protein-packed dish is ready in 30 minutes, perfect for a satisfying weeknight meal.

Ingredients

Main Ingredients

  • 1 pound ground beef, turkey, or chicken
  • 12 ounces rice noodles or noodles of choice

Sauce Ingredients

  • ¼ cup low sodium gluten free soy sauce (tamari)
  • ¼ cup gochujang paste (check ingredients for gluten)
  • 2 tablespoons coconut cream
  • 2 teaspoons tomato paste
  • 2 tablespoons water
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon red pepper flakes (more or less to taste)

Additional

  • 2 tablespoons butter (for tossing noodles)
  • Optional toppings: chopped scallions, sesame seeds, cilantro, additional red pepper flakes

Instructions

  1. Cook the Noodles: Bring a pot of salted water to a boil and cook the rice noodles according to the package instructions until tender. Drain and rinse with cold water to stop cooking. Toss the noodles with 2 tablespoons of butter while still warm so they don’t stick together and set aside.
  2. Cook the Ground Meat: In a large skillet over medium heat, add your choice of ground beef, turkey, or chicken. Sauté until fully cooked through and browned, breaking the meat apart with a spatula as it cooks.
  3. Prepare the Sauce: In a medium bowl, whisk together the low sodium soy sauce, gochujang paste, coconut cream, tomato paste, water, honey (or brown sugar), toasted sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes. The coconut cream may appear chunky but will melt once combined with the warm noodles.
  4. Toss Noodles with Sauce: Add about half of the prepared sauce to the cooked noodles, tossing thoroughly to coat each strand evenly.
  5. Combine Meat and Remaining Sauce: Add the cooked ground meat and the remaining sauce to the noodle mixture. Toss everything together until well coated and warm. Allow the flavors to meld over low heat for a few minutes, stirring occasionally.
  6. Serve: Transfer to serving plates and garnish with chopped scallions, sesame seeds, cilantro, and extra red pepper flakes if desired. Enjoy immediately.

Notes

  • The coconut cream is optional but adds a rich creaminess that balances the heat and depth of the sauce.
  • You can use any noodles of choice if rice noodles are not available, though rice noodles are traditional and gluten-free.
  • Adjust red pepper flakes to control the spice level to your preference.
  • Ground meat choice can be varied depending on preference: beef for a richer flavor, turkey or chicken for a lighter, leaner option.
  • Ensure gochujang paste you use is gluten-free if you have gluten sensitivities.

Find it online: https://recipesbyliza.com/spicy-korean-gochujang-noodles-with-ground-meat-recipe/