Gochujang Buttered Noodles

By Eric Kim

Updated August 18, 2024

  • Swirls of spaghetti are coated in a brick-red, buttery gochujang sauce and sprinkled with sliced scallions.
    James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(11,019)
Comments
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These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.

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Ingredients

Yield:4 servings

  • 1 pound spaghetti or other long pasta

  • 6 tablespoons unsalted butter

  • 12 garlic cloves, finely chopped (about ⅓ cup)

  • Salt and pepper

  • ¼ cup gochujang paste (not sauce; see Tip)

  • ¼ cup honey

  • ¼ cup sherry vinegar or rice vinegar

  • Finely chopped cilantro or thinly sliced scallions (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

111 grams carbs; 46 milligrams cholesterol; 693 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 5 grams fiber; 654 milligrams sodium; 18 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

  2. Step 2

    While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

  3. Step 3

    Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.

  4. Step 4

    Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.

Tips

  • Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.

  • To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.

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Ratings

5 out of 5
11,019 user ratings
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Comments

Annie B

Many thanks for including instructions for a single serving. The onesies of the world salute you, Eric!

Max Alexander, Rome, MasterChef Italia

Make the sauce in a skillet. Transfer the cooked pasta directly from the water into the skillet with tongs; the clinging water will thin the sauce about right. If not, add a bit more. This is how we do it in Italy, where colanders gather dust in the back of the cupboard.

jacqueline

It’s midnight and I’m a couple drinks in. Because I just got home from a trip I had everything except the Gochujang paste (had to substitute Gochujang sauce, which I know, it says get the paste!). Regardless, it was delicious. I used stale limpy cilantro but I would have preferred scallions, or fresh cilantro. I used somen noodles and they were perfect. Chopped some nuts for crunch/protein and it was a hit. Smashed it.

Chris-SFO

So good! I added just shy of a tablespoon of fresh grated ginger, I think I can’t make it any other way now. I also had some wilted dino kale that I chopped and added ti the pasta pot before returning the strained pasta to it.

Shannon

This is so good and easy! I halved the recipe and used it as a side with some roasted green vegetables. The smell of gochujang + garlic + butter + honey sauce in my apartment is delightful.

Chamara D

I never stop making this and everyone loves it. For proteins, I sometimes add some diced fried tofu or precooked/cleaned shrimp right at the end (after I thaw them in remaining pasta water). If I don't have any fresh herbs, I add furikake on top. It's a great pantry/fridge/freezer quick week-night meal.

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