Spicy Gochujang Noodles with Veggies

Spicy Gochujang Noodles with Veggies – Healthy Gochujang Recipe | Healthy Eats by Jennie

I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy!

Spicy Gochujang Noodles with Veggies

If you are craving some Gochujang flavor check out this spicy delicious Healthy Gochujang Recipe that incorporates veggies and Japanese udon noodles! This Healthy Gochujang Recipe is also a quick and easy meal to make on a busy weekday night.

Course Main Course, Side Dish
Cuisine Asian, Korean
Keyword Healthy Gochujang Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 2 teas freshly grated ginger
  • 3 T Gochujang paste
  • 3 T reduced sodium soy sauce
  • 4 cups vegetable or chicken broth
  • 3 teas agave nectar
  • 3 T rice wine vinegar
  • 1/2 cup green onions chopped (green and white parts)
  • 1 9.5 oz package of udon Japanese wheat noodles
  • 2 cups fresh chopped spinach
  • Toasted sesame seeds for topping (optional)


  1. In a wok or large sauce pan, over medium high heat, sauté red onions, green peppers, with olive oil for 5 minutes

  2. Reduce to medium low and add garlic and ginger and sauté for 1 minute more (constantly stirring so that the garlic doesn’t burn); you can add a little more olive oil if you need to.

  3. Add Gochujang paste and soy sauce and stir for 1 more minute.

  4. Then add broth, agave nectar, rice wine vinegar and green onions and let simmer for 15 minutes.

  5. Meanwhile, cook your noodles; drain when finished and set aside.

  6. Add cooked noodles and spinach to the wok, stir well until combined and let simmer for about 2-3 more minutes until the spinach has wilted.

Recipe Notes

This is SPICY! Use less Gochujang paste to turn down the heat.

For the Japanese udon wheat noodles, I use Hakubaku brand.

Craving another Healthy Gochujang Recipe? Check out my Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce recipe!

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