This creamy shrimp gochujang udon is quick, easy, and packed with flavor. The rich, velvety sauce gets a perfect sweet-and-spicy kick from gochujang, while the udon noodles soak up every bit of it. Tender, bouncy shrimp add the perfect bite, making this Japanese-Korean fusion dish both comforting. This creamy shrimp gochujang udon is the ultimate weeknight meal when you want something fast, flavorful, and satisfying.
Why You Will Love This Recipe
Big flavor, minimal effort – Bold garlic, soy sauce, and gochujang come together in one pan
Creamy – The mix of cream and starchy udon water creates a silky sauce
Chewy udon noodles – Thick, bouncy noodles make each bite extra satisfying.
Quick weeknight dinner – Ready in under 30 minutes from start to finish.
Customizable spice level – Easily adjust the gochujang to suit your heat preference.
Minimal ingredients – Simple pantry staples come together for maximum flavor.
Ingredients
- Shrimp, peeled and deveined
- Protein that soaks up all the flavors
- Udon noodles
- Clings to the sauce
- Salt
- Flavor enhancement
- Pepper
- Adds a kick
- 1/2 tbsp soy sauce
- Adds umami
- 2 tbsp gochujang
- Base of the sauce
- 3 cloves garlic, minced
- Adds aromatics
- 1 tbsp butter
- Adds richness
- 1/2 cup heavy cream
- Adds creaminess
- 1/2 cup reserved udon cooking water
- Helps loosen the sauce
- Fresh or dried parsley, for garnish
- Adds a pop of color and refreshing finish
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cook udon noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain.
Season shrimp with salt and pepper.
Heat a drizzle of oil in a pan over medium heat. Cook shrimp 1–2 minutes per side until just cooked through. Remove and set aside.
In the same pan, melt butter and add garlic. Sauté until fragrant.
Stir in soy sauce, gochujang, and heavy cream until smooth.
Add udon noodles and reserved cooking water. Toss until the sauce thickens and coats the noodles.
Return shrimp to the pan and toss to combine.
Garnish with parsley and serve warm.
Creamy Shrimp Gochujang Udon Cooking Tips
Do not overcook the shrimp. Shrimp cook quickly, so remove them from the pan as soon as they turn pink.
Reserve some udon water. This helps the sauce cling to the udon noodles for a creamier texture.
Adjust the spice gradually. Start with 1½ tablespoons of gochujang and add more if you want extra heat.
Toss the noodles well. Make sure each noodle is evenly coated with the sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days.
Reheat gently. Warm in a pan over low heat. Add a splash of cream to help loosen the sauce.
Creamy Shrimp Gochujang Udon Ingredient Substitutions
Shrimp –> Tofu, chicken
Heavy cream –> Half & half
Butter –> Olive oil
Parsley –> Cilantro, green onions
Creamy Shrimp Gochujang Udon
Ingredients
- Shrimp peeled and deveined
- Udon noodles
- Salt
- Pepper
- 1/2 tbsp soy sauce
- 2 tbsp gochujang
- 3 cloves garlic minced
- 1 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup reserved udon cooking water
- Fresh or dried parsley for garnish
Instructions
- Cook udon noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain.
- Season shrimp with salt and pepper.
- Heat a drizzle of oil in a pan over medium heat. Cook shrimp 1–2 minutes per side until just cooked through. Remove and set aside.
- In the same pan, melt butter and add garlic. Sauté until fragrant.
- Stir in soy sauce, gochujang, and heavy cream until smooth.
- Add udon noodles and reserved cooking water. Toss until the sauce thickens and coats the noodles.
- Return shrimp to the pan and toss to combine.
- Garnish with parsley and serve warm.
If you enjoyed this creamy shrimp gochujang udon recipe, you might also like my creamy udon with tofu sauce.
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