Go Back
Spicy Sausage & Gochujang Noodles with Crispy Spring Onions Recipe
Ash Tyrrell

Spicy Sausage & Gochujang Noodles with Crispy Spring Onions Recipe

I still remember the first time I made these spicy sausage and gochujang noodles at home. It smelled so good in my kitchen that I couldn’t wait to dig in. The mix of spicy, sweet, and savory flavors felt like something from a restaurant. I kept tasting the sauce while cooking because it was that addictive
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 200 g noodles egg noodles or ramen noodles work best; avoid overcooking them
  • 250 g spicy pork sausage adds rich fat and seasoning to the sauce
  • 2 tablespoons gochujang paste fermented Korean chili paste for heat and depth
  • 1 tablespoon soy sauce balances saltiness and enhances umami flavor
  • 1 tablespoon sesame oil adds nutty aroma and smooth finish
  • 2 cloves garlic minced (fresh garlic gives stronger flavor than powdered)
  • 1 teaspoon ginger grated (adds warmth and slight citrus notes)
  • 1 tablespoon brown sugar balances spice with subtle sweetness
  • 100 ml pasta water or noodle water helps create silky sauce
  • 3 –4 spring onions finely sliced (for crunch and freshness)
  • 1 small bunch crispy fried onions adds texture and garnish crunch
  • 1 tablespoon vegetable oil for frying sausage and aromatics
  • Optional chili flakes for extra heat if you love spice

Method
 

  1. Start by boiling your noodles in salted water until just tender. Make sure not to overcook them so they stay slightly firm. Reserve some pasta water before draining for later use.
  2. Heat oil in a pan and add sliced sausage pieces. Cook until browned and slightly crispy on the edges for deeper flavor. This step releases oils that will build your sauce base.
  3. Add garlic, ginger, and gochujang into the pan with sausage. Stir well to coat everything evenly in the spicy paste. Add soy sauce, sugar, and a splash of noodle water to loosen it.
  4. Add cooked noodles into the sauce and toss thoroughly. Let everything mix until noodles are fully coated and glossy. Top with spring onions and crispy onions before serving hot.

Notes

  • I always undercook noodles slightly so they stay chewy in sauce.
  • I add pasta water slowly to control sauce thickness better.
  • Letting sausage crisp properly makes the flavor much richer.
  • I sometimes add a fried egg on top for extra comfort.
  • Fresh garlic and ginger always taste better than pre-made paste.
  • I finish with sesame seeds for extra crunch and aroma.