Gochuchang is a Korean red pepper paste and is a staple for Korean dishes. I used this paste to make a sauce that my mother would use on almost everything. She would eat it with vegetables or use it on her lettuce wraps, but her favorite was use it on her favorite dish, Bimbibap, which I hope to feature the recipe this summer.
This sauce has a kick and is not for the faint at heart. At first it will be mellow and sweet, and out of nowhere the spice kicks in. However, it’s so good it’s hard to stop. You’ve been warned!
|Prep Time:||Cook Time:||Level:||Serves:|
|15 min.||20 min.||Easy||4|
- 1 pkg. of Udon noodles
- 1 cucumber*
- 1 pkg. of firm tofu**
- Salt & pepper
- 3 TBS Gochuchang (Korean Red Pepper Paste)
- 2 TBS water
- 1 TBS of sesame oil (+ 1 tsp. for the tofu)
- 1-2 tsp. of sugar
- Sesame seeds*
*The cucumber and sesame seeds are garnishes and optional, but I find that the cool cucumber helps with the heat of the dish.
**I tried to make this dish vegetarian/vegan friendly, but you can always substitute stir fry beef strips, chicken or shrimp. Just follow the same cooking instructions as tofu, but add just a splash of soy sauce, instead of salt & pepper to the pan when cooking the beef or chicken.
- Cook the noodles according to the package instructions.
- Slice up cucumbers in thin strips and set aside.
- In a medium fry pan, heat 1 tsp. of sesame oil on medium heat. Open tofu package and drain out the water. Slice up tofu into little square or rectangle pieces. Lightly season both sides with salt and pepper and brown in the pan on both sides. Set aside
- In a small bowl, whisk together Gochuchang, sesame oil, water and sugar. It should have a sunset red coloring and creamy consistency.
- Drain the noodles, and then toss in the sauce to completely coat the noodles. Serve it up in bowls and top with tofu, cucumber and sesame seeds.