Korean spice with an Indian soul

A Bit of Backstory

Some nights, you want food with personality. That’s where Gochujang Garlic Fusion Noodles shine.

It started as a happy accident — I mixed leftover gochujang paste with my regular stir-fry masala, tossed it with noodles, and topped it with Sausome Korean Chilli Oil. The result? A flavour bomb that made me question every “plain noodle” I’d ever made before.

 Ingredients (Serves 2)

• 1 pack Sausome Gochujang Noodles

• 1 tbsp Sausome Korean Chilli Oil

• 5–6 garlic cloves (crushed)

• 1 small onion (sliced)

• ½ cup mushrooms / minced chicken / tofu

• 1 tsp vinegar

• 1 tsp tomato ketchup

• 1 tsp soy sauce

• Salt & black pepper to taste

• Spring onions and sesame seeds for garnish

 Step 1: Prep & Boil

Boil your Gochujang noodles in salted water for 3–4 minutes. Drain and drizzle with a few drops of Korean Chilli Oil to prevent sticking.
Meanwhile, mince garlic and slice onions thin — you’ll want everything ready before the wok hits heat.

 Step 2: Sizzle Time

Heat a wok on medium-high flame. Add Sausome Korean Chilli Oil — let it bloom for 10 seconds.

Toss in garlic and sauté until fragrant but not burnt. Add onions and cook till soft and slightly golden.

Add mushrooms (or minced chicken/tofu) and stir-fry till cooked through.

Step 3: Create the Sauce

Now it’s flavour layering time. Add ketchup, soy sauce, vinegar, and a pinch of pepper.
You’ll see the sauce turn glossy and thick — that’s your sign to move fast.

For extra Korean depth, you can mix in a teaspoon of gochujang paste, but Sausome noodles already carry that kick beautifully.

Step 4: Toss and Turn

Add the noodles, crank the flame high, and toss continuously. The goal? Even coating with just a hint of smoky char.

Sprinkle a few drops more of Korean Chilli Oil while tossing — that’s your finishing touch.

 Step 5: Plate Like a Pro

Serve hot in deep bowls. Garnish with sesame seeds, chopped spring onions, or a fried egg on top.

 Chef’s Tips

1. Desi twist: Add a dash of garam masala for a bold Indo-Korean hybrid.

2. Meat option: Replace mushrooms with leftover grilled chicken — it soaks up flavours brilliantly.

3. Veg option: Add shredded cabbage and carrots for crunch.

4. Extra smoky: Let the noodles rest for 10 seconds untouched on the wok for that charred edge.

5. Next-day hack: Add a spoon of chilli oil before reheating — it revives the spice instantly.

 Why This Works

Korean gochujang brings umami depth; Indian garlic and spice bring warmth. Together with Sausome Korean Chilli Oil, it becomes the perfect late-night comfort food — soulful, spicy, and unapologetically bold.

 Final Word

Cooking fusion food is like mixing music — balance is everything.
This bowl hits every note: sweet, spicy, smoky, and satisfying.
It’s your weeknight stress-buster in edible form.

So next time your taste buds need a thrill, skip delivery — make these Gochujang Garlic Fusion Noodles, and let Sausome do the talking.