Korean Gochujang Noodle Bowl
A noodle bowl built on a spicy gochujang glaze with choice of protein, cooked noodles, and fresh vegetables. Warm components combine with crisp toppings and sesame garnish.
Ingredients
Method
Cook soba noodles according to package directions; drain and set aside.
Thinly slice or julienne the cucumber, shred the red cabbage, and slice the green onion; set vegetables aside in separate bowls.
Heat sesame oil in a skillet over medium-high heat. Cook the sliced protein (pork, chicken, salmon, or tempeh substitute) until cooked through, about 5–8 minutes depending on thickness; season lightly with salt and set aside.
In a small saucepan, combine the gochujang glaze, soy sauce, vegetable broth, and minced ginger; warm over medium heat for 2–3 minutes, stirring until smooth. Do not boil.
Divide cooked noodles between serving bowls. Arrange cooked protein on top of noodles.
Pour warm gochujang glaze over the protein and noodles, coating gently.
Arrange fresh cucumber, red cabbage, and green onion around the bowl or on top; garnish with sesame seeds and kimchi if using.
Serve immediately while the noodles and protein are warm and vegetables are crisp.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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