Noodles
•Seoul-Style Gochujang Drunken Noodles
Total Time
25 min
Servings
2 people
Level
easy
Rating
(1)
Seoul-Style Gochujang Drunken Noodles
This fiery fusion twists the classic Thai street food by incorporating savory Korean flavors. By swapping standard chili paste for fermented Gochujang and adding the crunch of kimchi, this dish retains the signature holy basil aroma while adding a deep, umami-rich heat.
Ingredients
8 oz wide rice noodles (dried or fresh)
0.5 lb boneless chicken thighs, thinly sliced
2 tbsp vegetable oil
3 cloves garlic, minced
1 small onion, sliced
0.5 cup kimchi, roughly chopped
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 cup Thai basil leaves (or holy basil)
1 tbsp water
Instructions
- 1
If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but not mushy. If using fresh noodles, separate them gently.
- 2
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, and water to create the stir-fry sauce.
- 3
Heat the vegetable oil in a wok or large skillet over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until browned and cooked through.
- 4
Add the minced garlic and sliced onion to the pan, cooking for another minute until fragrant.
- 5
Toss in the chopped kimchi and stir-fry for 30 seconds to release its flavors.
- 6
Add the noodles to the pan and pour the sauce mixture over them. Toss vigorously for 2 minutes to coat everything evenly and allow the noodles to absorb the sauce.
- 7
Remove from heat and immediately fold in the Thai basil leaves, tossing until they are just wilted. Serve hot.
