Broiled Flaky Herbed Gochujang Noodles: Grandma's Secret Egg-Free Delight
This unique fusion dish transforms classic Korean gochujang into a savory, aromatic sauce for broiled noodles, creating a crispy, flaky texture without eggs. Inspired by a grandmother's secret recipe, it's a comforting, egg-free delight perfect for a quick weeknight meal.
Ingredients
Ingredients
- 8 oz dried wheat noodles such as udon or spaghetti
- 2 tbsp gochujang (Korean chili paste) ensure it's egg-free
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil toasted for flavor
- 1 tsp rice vinegar adds brightness
- 1 tsp minced garlic freshly minced
- 1 tsp grated ginger freshly grated
- 1 tbsp honey or maple syrup for sweetness
- 1 tbsp neutral oil like vegetable or canola for brushing
- 2 tbsp chopped fresh herbs such as cilantro or green onions
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under the broiler for a few minutes to restore crispiness. Make-Ahead: Prepare the sauce and cook the noodles ahead of time; combine and broil just before serving. Variations: Add sautéed vegetables like bell peppers or mushrooms for extra nutrition. For a spicier kick, add a pinch of Korean chili flakes (gochugaru). Serving Suggestion: Serve with a side of steamed bok choy or a simple cucumber salad to balance the heat.