Gochujang Minced Meat Noodles
By Tristan Welch
Bring a taste of Korea to your kitchen with these Gochujang Minced Meat Noodles—fiery, fragrant, and deeply satisfying. Tender minced chicken is cooked with ginger, garlic, and onion, then coated in a rich gochujang sauce balancing heat, sweetness, and umami. Served over rice noodles with crisp cucumber and fresh lime, it’s bold comfort food that’s quick to make, protein-packed, and full of vibrant flavour.
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Gochujang Minced Meat Noodles
Serves: 4
Time: 35 minutes
INGREDIENTS:
- 800 g minced chicken (5% fat)
- 3 tbsp gochujang (Korean chilli paste)
- 1 yellow onion, finely chopped
- 200 g carrots, grated
- 1–2 garlic cloves, grated
- 2 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 chicken stock cube
- 700–800 ml water
- 1–2 tbsp cornstarch
- 200 g rice noodles
- 1 cucumber, sliced
- 1 lime, cut into wedges
METHOD:
- Fry onion, garlic, and ginger until fragrant.
- Add chicken, cook until browned.
- Stir in gochujang, carrots, soy, and stock cube.
- Add water, simmer 15 minutes.
- Mix cornstarch with water, stir in to thicken.
- Cook noodles as per packet.
- Serve chicken sauce over noodles with cucumber and lime.
Comments:
Allergens:
Nutrition (per serving): 544 kcal • Protein 45 g • Carbs 61 g • Fat 11 g • Fibre 3 g
Article reviewed by:
November 14, 2025
Article reviewed by:
Last reviewed:
November 14, 2025
January 5, 2026
