Korean Gochujang Noodles

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Korean Noodles isn’t “pasta as usual!” In less than 30 minutes, robust flavors with good-for-you foods.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: stove
  • Cuisine: Korean


  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 tablespoon ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon peanut butter
  • 2 tablespoons chile paste or gochujang
  • 2 tablespoons raisins
  • 1/4 cup water
  • 16 ounces dark greens, such as kale, spinach, Swiss chard (can be a combination)
  • 8-ounces linguini
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted


  • Chop: ginger, garlic and green onions, set aside. In a small bowl combine soy sauce and sugar. Set aside
  • Noodles: Cook linguini according to package instructions, minus 2 minutes. You want to undercook the pasta here because you’ll cook it more later. Drain, reserving 1/2 cup pasta cooking water – add raisins to the 1/2 cup water, set aside.
  • Sauce: Using the large pot that the pasta was cooked in, over medium heat, heat 2 teaspoons canola oil. Add garlic, ginger and green onions, cook 3 minutes to soften. Add peanut butter and chile, cook 2 minutes. Add greens, stirring constantly, cook until about a third of the greens are softened. Add soy sauce mixture, pasta, raisins and water. Drizzle with sesame oil. Stir together. Sprinkle with sesame seeds.


Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes. Stir occasionally. ? Watch them closely, they are small so can burn before you know it! You should smell a toasted aroma when the seeds are finished. Remove from heat and set aside to cool.

Store your sesame seeds in the freezer and sesame oil in the fridge.


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