Gochujang Bacon Noodles
Equipment
Ingredients
Main Ingredients
- 6 oz noodles of your choice
- 4 strips thick-cut bacon, cut into ½-inch pieces
- 2 cloves garlic, finely minced
- ¼ onion, finely diced
- 1 tbsp gochujang paste
- ½ cup heavy cream
- Salt, to taste
Optional Garnishes
- Sesame seeds
- Parmesan
- Black pepper
Instructions
- Finely mince the garlic and dice the onion. Cut the bacon into ½-inch pieces.
- Boil your noodles one minute before al dente, then rinse and drain.
- Add the bacon to a cold pan and heat slowly over medium heat to render the fat and crisp the bacon. Once crispy, remove the bacon but leave the fat in the pan.
- In the same pan, add the onions and garlic and sauté for about 2 minutes until fragrant.
- Add gochujang paste and cook for 1 minute to remove some of its bitterness.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and stir for another minute until slightly thickened.
- Add the noodles and bacon back into the pan, tossing until the sauce thickens and coats every strand.
- Serve the noodles in a bowl and optionally garnish with sesame seeds, parmesan, and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why These Gochujang Bacon Noodles Are So Popular
There’s something about these Gochujang Bacon Noodles that makes people perk up. This dish hits every single flavor profile. It’s salty, spicy, creamy, and rich and still comes together in under 30 minutes. I know it may sound and can definitely be a weeknight dish, but it’s the kind of dish that is shared best! It’s the kind of cozy meal that you pull out at the dinner party, and everyone goes crazy for it!
Why The Sauce Is So Good
The secret here is the in the gochujang cream sauce! The base is established with garlic and onion, which is sauteed in bacon fat and is all balanced out with the acidic and smoky gochujang. Don’t be worried if you’re scared of spiciness because the heavy cream smooths out the heat and turns everything into a silky smooth sauce that clings perfectly to your noodles. It’s rich, comfmorting, and literally makes turkey taste a million times better!
Ingredients You’ll Need To Make Gochujang Bacon Noodles
Main Ingredients
- 6 oz noodles of your choice
- 3–4 strips thick-cut bacon, cut into ½-inch pieces
- 2 cloves garlic, finely minced
- ¼ onion, finely diced
- 1 tbsp gochujang paste
- ½ cup heavy cream
- Salt, to taste
Optional Garnishes
- Sesame seeds
- Grated parmesan
- Black pepper
How to Make Gochujang Bacon Noodles
Mince the garlic and dice the onion. Cut the bacon into bite-sized pieces.
Boil noodles one minute before al dente. Drain, rinse, and set aside.
Place bacon in a cold pan and heat over medium. Cook until fat renders and bacon is crisp. Remove bacon, leaving fat behind.
Add onion and garlic to the bacon fat. Sauté for 2 minutes until soft and fragrant.
Stir in gochujang and cook for 1 minute to mellow the spice.
Pour in heavy cream and a pinch of salt. Simmer 1–2 minutes until slightly thickened.
Add noodles and bacon to the pan and toss to coat in sauce.
Serve hot with optional sesame seeds, parmesan, or black pepper.
Tips & Variations
If you don’t have any heavy cream, try half-and-half or milk with a spoonful of cream cheese. It’ll still add that creaminess and a little cheesiness, which is never a bad thing!
If you want more heat, add chili flakes or chili oil while you’re making the sauce.
I think this sauce has plenty of umami, but if you want more, add some soy sauce or parmesan!
Use any noodle you have! I’ve used udon, spaghetti, or even instant ramen. Any noodle type will work!
Frequently Asked Questions
Can I use something other than bacon?
Definitely. Pancetta, pork belly, or even smoked sausage work great. For a vegetarian option, mushrooms bring that same savoriness.
Will the cream and gochujang curdle?
Not if you keep the heat low. Simmer gently and the sauce will come together smoothly. This is only a risk if your heat is super high!
Can I make this ahead of time?
You can cook the bacon and noodles in advance, but the sauce is best made fresh. Just reheat gently and toss everything together before serving.
What does gochujang taste like?
It’s spicy, savory, and slightly sweet with a deep fermented flavor. Think chili paste but a little more acidic and savory!
Try These Next
• Want another crowd favorite? Check out my Garlic Parmesan Chicken Tenders!
• Looking for fusion comfort food? You’ll love my Japanese Carbonara Udon!
• Craving creamy, spicy noodles? Don’t miss my Peanut Butter Noodles!
