Creamy Gochujang Noodles with Charred Flat Beans
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Seiran Sinjari - Legally Plantbased Author Photo - Title: Recipe Developer and BOV Contributor

In this article, columnist Seiran Sinjari shares her recipe for Creamy Gochujang Noodles with Charred Flat BeansHer recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles. 

Creamy Gochujang Noodles with Charred Flat Beans

If you’re looking for a new way to spice up your dinner routine, look no further than this Creamy Gochujang Noodles with Charred Flat Beans recipe. A Mediterranean-Korean inspired fusion. It’s a perfect combination of spicy, savory, and creamy, and I’m pretty sure it will be a hit with your taste buds!

Creamy Gochujang Noodles with Charred Flat Beans

The Star Veg of the Week: Flat Beans

Let’s start with the star veg of the week, flat beans. Flat beans, also known as Romano beans, are a type of green bean with a flat, wide shape. They have a sweet, nutty flavor and a tender, crisp texture. They are often used in Mediterranean and Middle Eastern cuisines and are in season during the spring and summer months. A great source of fiber, protein, and vitamins, making them a healthy addition to any dish. Flat beans are my favorite green beans, they’re so easy to cook with, delicious and versatile. You can add them to salads, stews, steam them or charr them, like we’re doing today.

A Spicy & Creamy Noodle Sauce

The creamy noodle sauce is made with gochujang, garlic, heavy cream and seasonings. Gochujang is a traditional Korean fermented chili paste made from chili peppers, rice, and fermented soybeans. It’s known for its complex and spicy flavor profile, with hints of sweetness and umami. It’s a staple ingredient in Korean cuisine and is often used to add depth and complexity to a dish. Adding it to the sauce here, results in a rich, creamy sauce with a spicy kick that pairs perfectly with the charred flat beans.

Which Noodles to Use

As for the noodles, you can use any vegan wheat noodles you prefer. I’m using Taiwanese style cut noodles because they’re not just delicious, they’re pretty too! But like I said, feel free to use any noodles or even pasta.

What You’ll Need

  • Flat beans
  • Neutral oil or olive oil
  • Sesame oil
  • Red onion
  • Garlic cloves
  • Gochujang (Korean Chili Paste)
  • Soy sauce
  • Vegan heavy cream
  • Mild chili flakes (such as Gochugaru or Aleppo chili)
  • Salt & pepper
  • Cooking water from noodles
  • Wheat noodles of preference

Top with:

  • Toasted sesame seeds and chili flakes (optional)
Creamy Gochujang Noodles with Charred Flat Beans

Creamy Gochujang Noodles with Charred Flat Beans

5 from 1 vote
Take your taste buds on a flavorful journey with this Creamy Gochujang Noodles with Charred Flat Beans recipe. A fusion of Korean and Mediterranean cuisine that is spicy, savory, and creamy, perfect for a spring or summer dinner.
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Author: Seiran Sinjari
Servings: 3 servings


  • 1 small bunch 230 g flat beans, ends trimmed
  • 1 tbsp neutral oil or olive oil
  • 2 tsp sesame oil
  • 1 small red onion finely chopped
  • 2 garlic cloves minced
  • 2-3 tbsp gochujang Korean Chili Paste
  • 1 tbsp soy sauce
  • 250 ml vegan heavy cream
  • 2 tsp mild chili flakes such as Gochugaru or Aleppo chili, more or less to taste
  • salt & pepper to taste
  • 150-200 ml cooking water from noodles
  • 3 servings wheat noodles of preference

Top with:

  • toasted sesame seeds and chili flakes optional


  • Heat a grill pan over high heat. Add flat beans in a single layer and cook until charred and slightly blistered on both sides. Remove from pan.
  • Heat a pan with oil and sesame oil over medium heat. Add onion and cook until translucent. Add garlic, gochujang, soy sauce, chili flakes and pepper. Stir-fry for 30 seconds or until fragrant. Add vegan heavy cream, stir to combine and let simmer over low-medium heat for 2-3 minutes.
  • Cut the charred flat beans diagonally, in 1 cm thick slices and add to the sauce.
  • Cook noodles in accordance with package instructions and reserve some of the cooking water.
  • Add 100-150 ml noodle water to the sauce. Season with salt. Add more water if the sauce is still too thick.
  • Drain noodles and combine with the sauce.
  • Plate and top with sesame seeds and chili flakes.
Tried this recipe?Let us know how it was!


Creamy Gochujang Noodles with Charred Flat Beans

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If you enjoyed this recipe, you might also like Seiran’s Vegan Corn Coins in Creamy Gochujang Sauce. Click here for the recipe.

All About The Veg: Vegan Corn Coins in Creamy Gochujang Sauce

Recipe, text, and photography by Seiran Sinjari. Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you. 

Seiran Sinjari's author photo on the left. On the right, her name in bold letters, underneath, her bio: Seiran is a Stockholm-based freelance food photographer and recipe developer who left her international legal career to pursue her quest for a life with more freedom and creativity. Her recipes and photographs have been featured in Thrive Magazine, Japanese Genic Magazine and recently she appeared on The Drew Barrymore Show. Her cooking is often inspired by flavors from the Middle East / her Kurdish roots or her encounters with different cuisines around the globe. You can follow her on social media at @legallyplantbased.

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