Gochujang Minced Meat Noodles
By Gemma Collins and Tristan Welch
Bring a taste of Korea to your kitchen with this Gochujang Minced Meat Noodles dish—fiery, fragrant, and deeply satisfying. Tender minced chicken is simmered with aromatic ginger, garlic, and onion, then coated in a rich gochujang sauce that perfectly balances heat, sweetness, and umami. Served over soft rice noodles and topped with crisp cucumber and fresh lime, every bite bursts with colour and flavour.
This dish is comfort food with a kick—simple enough for a weekday dinner, yet bold enough to impress. Packed with protein and layered with spice, it’s a vibrant meal that delivers both warmth and freshness in one bowl.
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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
November 14, 2025
December 5, 2025
