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–+ servings

Spicy Gochujang Carbonara Udon with Shrimp

Creamy, savory, and packed with flavor, this udon tastes like Buldak Carbonara, just without the intense heat. The gochujang adds depth and warmth while the cream and parmesan make it silky and rich, coating every chewy strand of noodle. When the ramen craving hits, just make this next time in only 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields3 to 4
Print Recipe Pin Recipe
Servings3 to 4

Ingredients

SHRIMP

  • 12 ounces large shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 tablespoon unsalted butter, for finishing

SAUCE

  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 to 4 tablespoons gochujang paste
  • 1 cup half and half
  • ¾ cup whole milk
  • 1 large chicken bouillon cube
  • ½ tablespoon low-sodium soy sauce
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • ½ teaspoon onion powder
  • ¾ to 1 teaspoon chili flakes, to taste
  • Freshly grated parmesan cheese, optional

NOODLES & GARNISH

  • 14 ounces udon noodles
  • Sliced green onions
  • Extra freshly grated parmesan

Instructions 

COOK THE SHRIMP

  1. Pat the shrimp dry and place in a bowl. Drizzle with olive oil and season with paprika, dried oregano, salt, black pepper, and onion powder. Toss until evenly coated.
  2. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Add 1 tablespoon butter at the end and toss to coat. Remove from the pan and set aside.

MAKE THE SAUCE

  1. In the same skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
  2. Stir in the gochujang and cook for 1 minute to deepen the flavor.
  3. Pour in the half and half and milk, whisking until smooth. Crumble in the chicken bouillon cube and stir until dissolved.
  4. Add soy sauce, paprika, sugar, onion powder, and chili flakes. Simmer gently for 3–5 minutes until slightly thickened.
  5. Lower the heat and stir in the freshly grated parmesan cheese. Mix until fully melted and the sauce becomes smooth and creamy.

ASSEMBLY

  1. If using shelf-stable or vacuum-packed udon, loosen them in hot water for 1–2 minutes, then drain. If using dried udon, cook according to package directions until just tender, then drain. Frozen udon can be boiled briefly until separated.
  2. Add the prepared noodles directly into the sauce and toss until fully coated. Let simmer 2–3 minutes so the noodles absorb the flavor. If the sauce thickens too much, add a splash of milk.
  3. Return the shrimp to the pan and gently toss to combine.
  4. Garnish with sliced green onions and extra parmesan. Serve immediately while creamy and hot.

Notes

Q: Can I swap the noodles?
A: Yes, you can use almost any noodles or even ramen. Frozen udon works great too. I usually buy the Ka-Me shelf-stable udon from the Asian aisle at most supermarkets.
Q: Can I use a different protein instead of shrimp?
A: Absolutely. Thinly sliced steak or bite-sized chicken work beautifully here. Just cook them fully before removing from the pan, then return them during assembly just like the shrimp.
Q: Is this very spicy?
A: No — this version is much milder than Buldak Carbonara. It has warmth and depth but is creamy and balanced. You can always increase the heat to your liking.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!