Creamy Gochujang Noodles With Egg, Pickled Radishes, and Kimchi

To make the pickle juice, in a small sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and let them pickle for 1 hour.

Bring a large pot of boiling salted water and cook the noodles according to package directions. Drain, rinse under cool running water, and set aside.

To cook the eggs, bring a large saucepan of water to a boil over medium-high. Carefully lower eggs into water using a slotted spoon.

Set your alarm for 7 minutes and maintain a gentle boil. Once the alarm goes off, transfer the eggs to an ice bath and let them chill until they are just slightly warm, about 2 minutes.

Gently crack eggs all over and peel, starting from the end containing the air pocket. Set them aside until ready to use.

In a small bowl, whisk gochujang, soy sauce, and sugar until combined.

In a large nonstick skillet over medium heat, add oil and garlic and cook until fragrant, stirring frequently to prevent burning, about 2-3 minutes.

Stir in the gochujang mixture and bring to a simmer over medium-high. Add in heavy cream and stir until well combined. Let it cook for another 10 minutes. Season with additional sugar or soy sauce to your liking.

Add the drained noodles and toss gently until sauce clings to noodles, about 2 minutes. Remove from heat.

Divide the noodles between serving bowls. Top with eggs, pickled radishes, cucumber, kimchi, and toasted sesame seeds.

These creamy gochujang noodles make a delicious and nourishing weeknight dinner. The heavy cream adds a bit of richness and mellows out the heat from gochujang. Top the noodles with pickled radishes, refreshing cucumber, kimchi, and soft boiled eggs for a satisfying meal full of flavor and textures.

Recipe courtesy of Vy Tran/CA Grown