You only need a few ingredients and ~30mins of your time to make this mouthwatering dish! Sweet and spicy gochujang (Korean red chili paste) meets umami miso (fermented soybean paste) meets coconut milk, to create the most flavourful and creamy dairy-free sauce. Toss with udon noodles and top with gochujang-glazed mushrooms for a delicious, restaurant-like meal.
Ingredients
Creamy Gochujang Miso Sauce
- Gochujang paste – a fermented Korean chili paste that is umami and spicy with a hint of sweetness. I would recommend buying the thick paste in containers rather than the squeezable sauce bottles for topping bibimbaps.
- Miso paste – a fermented soybean paste that is umami and has a creamy texture when mixed in liquid
- Vegetable oil – I use canola, but olive or coconut oil also works well
- Minced garlic – can swap for 1 tsp of garlic powder
- Nutritional yeast – for added flavour; the dish will still taste good without it
- Full fat coconut milk – for a thick and creamy sauce that coats the udon noodles
- Water – to help dissolve the miso paste
Pan-Fried Gochujang-Glazed Mushrooms
You can swap the mushrooms for sliced tofu or tempeh for a higher protein meal!
- Sliced mushrooms of choice – I would recommend cremini (what I used), oyster, or white button mushrooms. You can make crisscross slits on one side for better flavour absorption.
- Gochujang paste
- Soy sauce – swap with tamari for gluten-free variation
- Coconut sugar or brown sugar – essential for glazing!
- Splash of hot water
Other Ingredients
- Frozen udon noodles – cook according to package directions. Swap with rice noodles or gluten-free noodles for a gluten-free variation
- Sliced green onions for topping
- Roasted white sesame seeds for topping
How to make the pan-fried mushrooms
All you have to do is fry the mushroom slices in a frying pan with vegetable oil, then glazing with the 3-ingredient gochujang glaze. Keep it warm on the stove until ready to serve.
How to make the gochujang miso udon
In another skillet, the minced garlic and gochujang are sautéed with vegetable oil until fragrant. Then, all you have to do is mix in the remaining ingredients and simmer the sauce until it thickens slightly. Toss in the cooked udon and simmer for another minute to let the flavours be absorbed by the noodles.
Other Vegan Recipes you Might Like
- Asian-Style Cucumber Salad
- Roasted Acorn Squash and Chickpea Curry
- Korean-Style Sushi (via Instagram)
Creamy Vegan Gochujang Miso Udon
Ingredients
Pan-Fried Gochujang-Glazed Mushrooms
- Vegetable oil (I used canola), see notes for variations
- 1 cup cremini mushrooms, sliced, see notes for variations
- 1 tsp gochujang paste
- 2 tbsp soy sauce, or tamari
- 1 tbsp brown sugar or coconut sugar
- Splash of hot water
Creamy Gochujang Miso Udon
- Vegetable oil
- 1 large garlic clove, minced
- 2-3 tbsp gochujang paste, depending on your spice level preference
- 1 tbsp miso paste
- ¼ cup water
- ¾ cup full fat coconut milk
- 2 servings of udon noodles
- 1 green onion, sliced, for topping
- Roasted white sesame seeds, for topping
Instructions
- Cook the udon noodles according to package instructions. Drain and rinse with cold water.2 servings of udon noodles
- Mix together the gochujang sauce, soy sauce, brown sugar, and a splash of hot water for the mushroom glaze.1 tsp gochujang paste, 2 tbsp soy sauce, 1 tbsp brown sugar or coconut sugar, Splash of hot water
- Heat a drizzle of vegetable oil in a skillet on high heat. Arrange the sliced mushrooms in a single layer and pan-fry until half cooked, ~3mins. Reduce heat to medium and pour the prepared glaze over the mushrooms. Sizzle until most of the sauce has evaporated/been absorbed by the mushrooms, ~2mins. Flip the mushrooms and fry the other side until golden and glazed.Vegetable oil (I used canola), 1 cup cremini mushrooms, sliced
- Heat a generous drizzle of vegetable oil in a separate pan on med-high heat. Add the garlic and gochujang and sautée for 1 minute. Add the miso paste, water, and coconut milk, and mix until smooth. Simmer on med-low heat, uncovered, for ~3mins while mixing occasionally.Vegetable oil, 1 large garlic clove, minced, 1 tbsp miso paste, ¼ cup water, 2-3 tbsp gochujang paste, ¾ cup full fat coconut milk
- Add the cooked udon noodles to the sauce and simmer for another minute to let the flavours steep into the noodles.
- Plate your udon noodles with the pan-fried mushrooms, sliced green onions, and sesame seeds.1 green onion, sliced, Roasted white sesame seeds
