These gochujang chili oil noodles combine the fermented depth of Korean gochujang with the numbing heat of Sichuan peppercorn-infused oil, all poured sizzling over a bowl of chewy noodles. The moment the hot oil hits the chili mix, the kitchen fills with an incredible aroma. This is a bold, punchy, deeply savoury bowl that comes together in about 15 minutes.

Ingredients

  • 2 scallions, chopped
  • 4 cloves garlic, minced
  • 1 tbsp gochujang
  • 2.5 tbsp Chinese black vinegar
  • 1 tbsp soy sauce
  • 1 tbsp plum syrup (or honey as a substitute)
  • 3 tbsp gochugaru
  • Pinch of MSG
  • Neutral oil
  • 1 tsp Sichuan peppercorns
  • Cooked noodles
  • Spring onion and cilantro for topping
  • Sesame seeds

Singapore Swap

Gochujang and gochugaru are both easy to find at FairPrice (CJ or Daesang brands) and Korean marts along Tanjong Pagar. Chinese black vinegar (Chinkiang vinegar) is available at any FairPrice or Sheng Siong in the Chinese condiments section. Sichuan peppercorns can be found at Chinese provision shops in Chinatown or at Sheng Siong. For plum syrup, check Korean marts for maesil-cheong (Korean plum extract) which is the authentic choice, or substitute with honey.

Instructions

  1. Chop the scallions and mince the garlic. Set aside — these form the aromatic base of the chili sauce.
  2. In a heatproof bowl, combine the chopped scallions, minced garlic, gochujang, Chinese black vinegar, soy sauce, plum syrup, gochugaru, and a pinch of MSG. Stir everything together into a thick paste.
  3. Heat a generous amount of neutral oil in a small pan. Add the Sichuan peppercorns and toast them until fragrant, about 30 seconds. Remove and discard the peppercorns — the oil now carries their numbing flavour.
  4. Pour the hot peppercorn oil directly over the chili mix in the bowl. It should sizzle dramatically on contact, which blooms all the spices and aromatics together.
  5. Cook your noodles according to package directions and drain well.
  6. Pour the chili oil sauce over the noodles and toss to coat every strand.
  7. Top with fresh spring onion, cilantro, and sesame seeds for colour and freshness.

Tips

The oil must be properly hot before you pour it over the chili mix — if it does not sizzle on contact, it is not hot enough and the sauce will taste raw and flat.

Adjust the gochugaru quantity to your spice tolerance. Three tablespoons gives a medium-high heat level; reduce to two for a milder bowl.

This chili oil sauce keeps well in the fridge for up to a week and tastes even better the next day as the flavours meld together.