Gochujang Shrimp and Noodles

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Steve Kroll

Wine Guy
Joined
Mar 29, 2011
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Twin Cities, Minnesota
This is a very flexible recipe I use to make Korean style Gochujang Shrimp and Noodles. About the only thing that is consistent is the sauce. Otherwise, I typically use whatever vegetables I have on hand. I've made it with gulf shrimp, bay scallops, and even tofu. I also prefer to use precooked Asian Udon noodles (recommend Ka-Me brand) because I can simply rinse or soak them in hot tap water for a few minutes and they are ready to add to the dish. But you could also substitute any kind of cooked noodles. Call me lazy, but I just prefer not to dirty another pan.

This recipe comes together very quickly, with most of the time spent in vegetable prepping. Most of the Asian ingredients can be found online, if you don't have a local source.

Gochujang Shrimp and Noodles
Makes 4 servings

Noodles
  • 1 14.2 oz package precooked Udon noodles, rinsed or soaked for a few minutes in hot water (substitute 8 oz dry noodles, cooked according to package directions)
Gochujang Sauce
  • 1/4 cup Gochujang chili paste
  • 2 tbsp soy sauce
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp brown sugar or honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp Gochugaru (Korean chili flakes) or to taste
Protein and Stir Fry Vegetables
  • 2 tbsp neutral flavored oil
  • 8 oz gulf shrimp, peeled and cleaned (can substitute bay scallops or baked/fried tofu cubes)
  • 6-8 cups of chopped veggies, whatever you have available. I typically use a mixture that might include napa cabbage, bok choy, scallions, thin sliced sweet bell peppers, mung bean sprouts, snow peas, and shiitake mushrooms caps
Garnishes (your choice)
  • Scallions, finely sliced
  • Thai basil or cilantro, chopped
  • Toasted sesame seeds, white, black, or mixed
Preparation
  1. Whisk together sauce ingredients together and set aside.
  2. Heat 2 tbsp oil in a pan or wok over medium high heat. Add veggies and stir fry for 5-7 minutes until tender-crisp.
  3. While the veggies are frying, prepare noodles by rinsing or soaking for a few minutes in hot tap water. Separate noodles with your fingers or a chop stick. Note that if you are using dry noodles, they should be prepared in advance according to package instructions.
  4. Add shrimp or other protein to your veggie pan and cook through for 3-4 minutes. Add a pinch or two of salt.
  5. Add noodles and Gochujang sauce to pan and toss to blend everything together. Heat through.
  6. Serve it up in bowls, and top with your favorite garnishes.

gochujang-shrimp-noodles.jpg
 
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Do you make the full 4 servings? or adjust to 1 or 2.

And if you make the whole amount. How long do you keep the rest? or can you freeze, or at least have you tried to freeze?

and thank for posting.
we have udon noodles in the stores here, love to keep a package in the pantry. It IS quick! LOL
 
Do you make the full 4 servings? or adjust to 1 or 2.
For me, it makes about 3 good-sized servings. I make the entire recipe for dinner, store the leftovers in the fridge and get a couple of lunches out of it. It will last 3 days, possibly longer.

I'm not sure it would freeze well. I haven't had a lot of luck with noodles in the freezer as they tend to get mushy.
 
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Thanks for that info Steve. I will add it to my notes on my copy of the recipe.

What's your preferred method of reheating it?
 
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Thanks Steve, appreciate.
Yeah I'm not a big fan of freezing noodles either. Depends on the recipe.
And yeah, probably a good meal and some lunches for me too.
Thanks again!
 
If you can find Doenjang (Korean soybean paste) add some of that and you'll have Ssamjang.

 
If you can find Doenjang (Korean soybean paste) add some of that and you'll have Ssamjang.

That looks really tasty. I have made her bean sprout side dish. It's easy and good. I should remember to make it again. I have saved that recipe to CMT.
 
@Steve Kroll - isn’t that going to be quite hot? The amount of gochujang is a little bit more than I would expect. Then again, there are different gochujang varieties.
Do you use the red or green tub?
 
@Steve Kroll - isn’t that going to be quite hot? The amount of gochujang is a little bit more than I would expect. Then again, there are different gochujang varieties.
Do you use the red or green tub?
I like it quite spicy. This is the brand I use, which only comes in a red tub. But I don't think that has anything to do with the spice level with this brand. I would say it's probably medium heat. I always add gochugaru to amp it up a bit more.

gochujang.jpg
 
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Ahhh. Could be the brand. Mine is an import brand from Korea too, but it’s all labeled in the home language. It’s the CJ Haechandle company and it’s VERY fierce. They also do the green version.
I too like my Asian food spicy and hot when it’s supposed to be, I’m not a big fan of “degrees” of heat that you can choose from restaurant menus. If it’s traditional to be hot, I want to try it that way.
But cooking such dishes for my partner or guests, I have to be mindful of tolerable heat levels for other people.
 
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