How To Make Korean Gochujang Noodles | Rachael Ray

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh provides a similar texture with added health benefits.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a decent flavor.

Start by preparing the sauce: combine 1/4 cup gochujang, 2 tablespoons dark sesame oil, 2 tablespoons light soy sauce, 2 tablespoons sweet dark soy sauce, 2 tablespoons rice wine vinegar, and the juice of 1 lime in a bowl.

For the protein, brown ground turkey in a skillet with salt, white pepper, and Korean red gochugaru until cooked through.

Prepare the vegetables: quarter and shred 1/2 small Savoy cabbage, scrape the seeds from 2 medium zucchini and cut them into bite-sized pieces, and chop 1 large leek.

Add the zucchini, shredded cabbage, and chopped leek to the skillet with the browned turkey, and sauté until fragrant.

Mince 2 inches of ginger root, 4 large cloves of garlic, and 2 Fresno peppers, then add them to the skillet with the turkey and vegetables.

Mix the prepared sauce into the skillet with the turkey and vegetables, and toss everything together.

Drop the noodles into the skillet and mix well with the sauce and vegetables.

For a topping, fry an egg in a little butter until cooked to your liking, then place it on top of the noodles before serving.

Garnish the dish with sesame seeds and edible flowers for a vibrant presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens