Preheat your oven or air fryer to 180C/350F.

Prepare a small sheet of aluminium foil enough to fully wrap the garlic. Chop the top ½-inch of the garlic head to reveal the cloves. Place it on the aluminum foil and carefully scrunch up the sides.

Drizzle some olive oil on the cloves and add a pinch of salt. Wrap the aluminium foil to completely cover the garlic. Make sure it’s sealed shut.

Place the garlic in your oven or air fryer. I air fried mine for around 30-35 minutes until the top edges of the cloves are golden brown. This may take slightly longer in an oven.

Leave to cool before squeezing out the cloves of garlic.

Prepare your noodles. See the notes below on how I prepare my frozen udon noodles.

Heat a wok or pan over medium high heat.

Add in the butter and allow to melt.

Stir-fry the white parts of the scallion until aromatic. Add in the roasted garlic cloves and gochujang. Carefully press on the cloves to turn this into a paste for it to mix well with the gochujang. Add some soy sauce and sugar, to taste.

Add in your cooked udon or other noodles of choice.

Finish with the remaining green part of the scallion. Mix well. Taste your noodles and season with more gochujang, soy sauce, or sugar, to taste, if desired.

Adding protein and other veggies?I recommend to double the amount of roasted garlic, gochuang, and seasonings. If not, you can use 1 serving of the noodles to have enough of the roasted garlic-gochujang mix for both the noodles and the protein/veg. You can stir-fry everything before adding the noodles.