Khushi Baranwal

15-Minute Gochujang Makhni Maggi Recipe ⬇️

@maggiindia 🧡🍜🫶🏻✨🥵

Think butter chicken, but give it a Korean twist! This Gochujang Makhni Maggi is spicy, creamy, a little sweet and umami. Basically, your favourite makhni gravy meets Korean gochujang in one bougie, slurpy bowl of Maggi.

Ingredients:

- 2 packets Maggi noodles + 2 tastemaker sachets
- 1–1.5 medium onions, finely chopped
- 1 tbsp finely chopped garlic
- 1 tbsp chopped green chillies
- 1 bay leaf
- 2–3 tbsp tomato puree
- 1 tbsp gochujang
- 1 tbsp light soy sauce
- ½ tbsp sugar
- Cream, as needed
- Water, as needed
- Oil, salt and pepper, as needed

For the gochujang tofu (optional):

- Crumbled tofu
- Gochujang and soy sauce
- A little oil, salt and pepper

Method:

1. Heat oil in a pan. Add garlic, green chillies, finely chopped onions and a bay leaf. Sauté for 3–4 minutes until the onions soften and start picking up some colour.
2. Add tomato puree and gochujang. Mix well and cook for another 3–4 minutes.
3. Add both Maggi tastemaker sachets, sugar and light soy sauce. Cook for 2–3 minutes until the oil starts separating.
4. Add cream and enough water to cook the noodles in. Bring to a boil, add the Maggi noodles and cook for 2–3 minutes until done.
5. For the gochujang tofu, toss crumbled tofu with gochujang, soy sauce, oil, salt and pepper. Sear in a non-stick pan until slightly crispy and charred around the edges.
6. Serve your creamy, spicy Maggi with the tofu and some greens. Add any protein of your choice, or skip it altogether!

Save this recipe for your next Maggi craving and send it to someone who needs to try this bowl!

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