Creamy Gochujang Udon with Shrimp
This creamy gochujang udon combines thick noodles and seared shrimp in a rich, spicy sauce blending gochujang, half-and-half, and parmesan for a Korean-American fusion twist on Buldak carbonara ramen.
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This creamy gochujang udon combines thick noodles and seared shrimp in a rich, spicy sauce blending gochujang, half-and-half, and parmesan for a Korean-American fusion twist on Buldak carbonara ramen.
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On a cutting board, toss the shrimp with 1 tbsp olive oil, salt, pepper, 1 tsp paprika, oregano, and onion powder until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1-2 minutes per side until golden brown.
Add 1 tbsp of butter to the pan and toss with the shrimp until it's melted and the shrimp are fully cooked. Remove the shrimp from the pan and set aside.
In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the gochujang and cook for about 1 minute, stirring constantly.
Whisk in the half-and-half and milk until smooth.
Add the soy sauce, chicken bouillon cube, sugar, 1/2 tsp paprika, and red pepper chili flakes (if using). Whisk to combine and bring to a gentle simmer.
Stir in the grated Parmesan cheese until it melts and the sauce is creamy.
Meanwhile, cook the udon noodles according to package directions. Drain and add them directly to the skillet with the sauce.
Toss the noodles in the sauce until they are fully coated. Add the cooked shrimp back to the pan.
Serve immediately, garnished with sliced green onions, more Parmesan cheese, and extra chili flakes if desired.
Store leftovers in an airtight container for up to 2 days; reheat gently over low heat with a splash of reserved pasta water to restore sauce consistency.
Yes, but udon's thickness holds the creamy sauce best. Ramen or linguine work as substitutes, though they'll absorb the sauce differently.
Shrimp turns opaque and curls into a C-shape when fully cooked, typically 2–3 minutes per side over medium-high heat depending on size.
Yes, gochujang adds significant heat. Reduce the amount to 1 tbsp or mix in more half-and-half to dial down the spice level.
Cook the noodles and shrimp separately ahead of time, then combine with the warm sauce just before serving to prevent the noodles from becoming mushy.
Butter adds richness and helps emulsify the sauce, while garlic provides aromatics and depth to balance the spice of the gochujang.
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