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Spicy Gochujang Carbonara Udon with Shrimp Recipe

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4 from 8 reviews

This Spicy Gochujang Carbonara Udon with Shrimp is a creamy, savory dish that blends the rich flavors of Buldak Carbonara without overwhelming heat. The gochujang paste adds a warm depth while cream and parmesan create a silky sauce that perfectly coats chewy udon noodles. Ready in just 30 minutes, it’s a satisfying and flavorful meal to satisfy your noodle cravings.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean Fusion

Ingredients

Shrimp

  • 12 ounces large shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 tablespoon unsalted butter (for finishing)

Sauce

  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 to 4 tablespoons gochujang paste
  • 1 cup half and half
  • ¾ cup whole milk
  • 1 large chicken bouillon cube
  • ½ tablespoon low-sodium soy sauce
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • ½ teaspoon onion powder
  • ¾ to 1 teaspoon chili flakes, to taste
  • Freshly grated parmesan cheese (optional)

Noodles & Garnish

  • 14 ounces udon noodles
  • Sliced green onions
  • Extra freshly grated parmesan cheese

Instructions

  1. Cook the Shrimp: Pat the shrimp dry and place them in a bowl. Drizzle with olive oil and season with paprika, dried oregano, salt, black pepper, and onion powder. Toss until evenly coated. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Add 1 tablespoon butter at the end and toss to coat. Remove from the pan and set aside.
  2. Prepare the Sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in gochujang paste and cook for another minute to release flavor. Slowly whisk in half and half and whole milk, then crumble the chicken bouillon cube into the mixture. Add low-sodium soy sauce, paprika, sugar, onion powder, and chili flakes. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Cook the Udon Noodles: While the sauce simmers, bring a pot of water to a boil. Add udon noodles and cook according to package instructions until tender, usually about 8-10 minutes. Drain and set aside.
  4. Combine and Serve: Add the cooked shrimp back into the sauce, stirring gently to coat. Then add the drained udon noodles, tossing well to evenly coat noodles and shrimp in the creamy gochujang carbonara sauce. Adjust seasoning if necessary. Serve immediately garnished with sliced green onions and additional freshly grated parmesan cheese if desired.

Notes

  • For a spicier kick, increase the amount of gochujang and chili flakes to your preference.
  • Using fresh shrimp enhances the flavor, but frozen shrimp can be used if thawed properly.
  • Half and half and whole milk are used for the creamy texture; substitute with light cream if preferred.
  • Make sure to stir the sauce continuously to prevent milk solids from curdling.
  • This dish is best enjoyed immediately after cooking to retain the creamy texture of the sauce.

Find it online: https://zaracooking.com/spicy-gochujang-carbonara-udon-with-shrimp-recipe/