Udon Noodle Gochujang Soup

Do you want to make an Asian dish but you don’t feel like breaking out the wok? Well this dish is going to make you very happy. Almost all of this is made in one pot.

Udon Noodle Gochujang Soup is easy to make.  If you have an Asian market in your area, of course you’ll find the ingredients quickly. The good news is that even if you don’t have an Asian market in your area, you can still find the ingredients in your local supermarket.

To watch video click Here

This recipe is easy to make. Total cook time is about 25 minutes. This will serve 4 people or 2 people with left overs.. lol

We’re going to do this in 3 parts. The Beef, the Soup, and the Egg. Let’s get started.



1 pound ground chuck, or 80/20 beef

2 Tablespoons vegetable oil

1 pinch red chile flakes

1 teaspoon kosher salt

1 white onion, chopped


4 cups Beef Stock

One 12-ounce beer ( I like dark beers, just don’t use something seasonal like pumpkin)

1/2 cup Gochujang (In the Asian market you can find this in mild, medium, or hot, look for a red tub)

2 packages Udon Noodles

4 easy over or sunny side up eggs

4 lime wedges

Let’s begin. First thing, in a large pot on medium high heat, add the oil. When the oil has had a chance to warm up add the beef, chilie flakes, salt and onions.

Cook, stirring everything until the beef is done, about 8 minutes or so.  Remove the beef to a bowl and set aside.

Now in that same pot add the stock, beer and gochujang. Stir to combine everything.

Heat until the mixture begins to simmer some, then add the Udon noodles.

Cook until the noodles are cooked, about 2-3 minutes.

While the noodles are cooking begin making your eggs. I like mine over easy but of course this is your dish so make them any way you’d like or not at all.

Ladle the soup into bowls.  Mound in equal amounts of udon noodles and beef. Top each with an egg. Now I like to grate some of the lime rind over the egg and soup and squeeze lime juice all around.

Serve and enjoy.

For step by step video click Here





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