Creamy Gochujang Noodles

creamy gochujang knife cut noodles in a bowl with crispy sesame ground beef and chopsticks

Silky smooth gochujang noodles with crispy sesame ground beef crumbles.

4.91 from 10 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 500kcal

Author: Mason Woodruff

Ingredients

For the Noodles

3 packs Trader Joe's Knife Cut Noodles see notes from substitutions
1 cup Low Fat Cottage Cheese
¼ cup (84g) Gochujang
¼ cup Water

For the Crispy Beef

1 pound Ground Beef 96% lean
3 Sauce Packets from the Noodles
2 Tablespoons Maple Syrup
1 Tablespoon Coconut Aminos or Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
4 Green Onions thinly sliced, green and white parts separated

Instructions

Bring a large pot of water to a boil for the noodles.
Blend the cottage cheese, gochujang, and water together until smooth. Set aside.
Mix the sauce packets, maple syrup, coconut aminos, rice vinegar, and white parts of the sliced green onions together. Set aside.
Brown and fully cook the ground beef in a pan over medium-high heat. Add the sauce to the cooked ground beef and stir everything together. Cook for another 2-3 untouched until the sauce thickens and begins to caramelize on the bottom. (Start cooking the noodles after adding the sauce to the cooked beef.)
Cook the noodles for 4 minutes. Reserve about ½ cup of the water and set aside before draining the rest. Add the drained noodles to the pot with the blended gochujang sauce. Toss together, using the reserved pasta water as needed to bring everything together.
Top with the crispy beef, remaining sliced green onion, and toasted sesame seeds.

Notes

Momofuku soy and scallion noodles might be the closest substitute for TJ's knife cut noodles. Ideally you can swap them for noodles with sauce packets for the beef. To use standard instant noodles, try adding a couple teaspoons of toasted sesame oil and soy sauce to the sauce for the ground beef.

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