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Spicy Gochujang Carbonara Udon with Shrimp Recipe
Ash Tyrrell

Spicy Gochujang Carbonara Udon with Shrimp Recipe

I just made this Spicy Gochujang Carbonara Udon with Shrimp, and honestly, I can’t stop thinking about it. It feels like the perfect mix of creamy Italian carbonara and bold Korean heat in one bowl. I loved how the sauce wrapped around every chewy udon noodle so beautifully. The shrimp added a juicy, slightly sweet bite that balanced the spice perfectly.
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Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Udon noodles 2 packs, fresh or frozen – Thick and chewy noodles hold the creamy sauce better than thin pasta. Fresh udon gives the best texture.
  • Shrimp 200–250g, peeled and deveined – Use fresh shrimp for sweet flavor; avoid overcooking to keep them juicy.
  • Egg yolks 3 large – Creates the silky carbonara-style base without heavy cream overload.
  • Heavy cream 1/2 cup – Adds richness and smooth texture to balance spice.
  • Parmesan cheese 1/2 cup, freshly grated – Freshly grated melts better and enhances umami depth.
  • Gochujang 2 tablespoons – Korean chili paste that brings sweet, spicy, and fermented flavor complexity. gochujang
  • Garlic 4 cloves, minced – Fresh garlic adds aroma and deep savory notes.
  • Butter 1 tablespoon – Helps sauté shrimp and build a rich base.
  • Soy sauce 1 tablespoon – Adds saltiness and enhances umami flavor.
  • Black pepper 1/2 teaspoon – Gives mild heat and sharp aroma.
  • Green onions 2 stalks, chopped – Fresh topping that adds crunch and freshness.
  • Olive oil 1 tablespoon – Helps cook shrimp evenly without sticking.

Method
 

  1. Start by boiling udon noodles until soft but still chewy. Drain and set aside without overcooking. Pat shrimp dry and season lightly with salt and pepper for better searing. This helps build flavor before combining everything later.
  2. Heat butter and olive oil in a pan until slightly sizzling. Add garlic and sauté until fragrant. Cook shrimp until pink and slightly golden on both sides. Do not overcook them. Remove shrimp and keep aside to maintain tenderness.
  3. In a bowl, whisk egg yolks, cream, Parmesan, soy sauce, and gochujang. Gochujang Mix until smooth and creamy with no lumps. This becomes your carbonara sauce base. The balance of spice and cream is what defines this dish.
  4. Add cooked udon noodles into the same pan used for shrimp. Pour the sauce slowly while mixing continuously on low heat. This helps the sauce coat every noodle without scrambling the eggs.
  5. Add cooked shrimp back into the pan and toss gently. Let everything heat together for 1–2 minutes so flavors blend well. Turn off heat once the sauce becomes creamy and glossy.
  6. Top with chopped green onions and a sprinkle of black pepper. Serve immediately while warm and creamy for the best texture. The aroma and spice hit perfectly when freshly served.

Notes

  • I always keep the heat low when adding egg-based sauce to avoid scrambling it.
  • I recommend fresh udon instead of dry noodles for a chewy bite.
  • I add a little pasta water if the sauce feels too thick.
  • I let the shrimp rest after cooking so it stays juicy.
  • I sometimes add a drizzle of sesame oil for extra aroma.