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Creamy Gochujang Seaweed Noodles

Recipe from an Instagram reelAdded 1 November 2026.

15 minutes to prep, 10 to cook. These creamy gochujang seaweed noodles deliver a rich, spicy‑sweet flavor with a silky tofu‑based sauce. The dish assembles quickly and can be customized with edamame, eggs, steak, or fresh spring onions for extra texture and protein.

Free. No account needed.

Method

  1. Boil the noodles according to the package instructions; sweet potato or knife‑cut noodles work well.

  2. Blend the three nori sheets in a food processor until finely broken, then set aside.

  3. Blend silken tofu, gochujang, soy sauce, honey, sesame oil, and vinegar together until the mixture is completely smooth.

  4. Combine the blended sauce with the reserved nori pieces and mix well to create a creamy seaweed sauce.

  5. Toss the cooked noodles with the creamy seaweed sauce until evenly coated.

  6. If desired, prepare optional toppings: boil edamame until tender, boil eggs for 6–7 minutes for jammy yolks, season steak with salt and pepper and sear 2–3 minutes per side, let rest 7 minutes before slicing, and sprinkle with sliced spring onions and black sesame seeds.

Tips while you cook

Break down nori first
Blend the nori sheets in a processor before adding any other ingredients.
Mix sauce before coating noodles
Combine the blended sauce with the reserved nori pieces and mix well before tossing with noodles.
Rest steak before slicing
After searing the steak, let it rest for 7 minutes before slicing.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Where this recipe comes from.

The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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