Gochujang Buttered Noodles
Updated August 18, 2024
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
Nutritional analysis per serving (4 servings)
111 grams carbs; 46 milligrams cholesterol; 693 calories; 5 grams monounsaturated 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
- 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.
- 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.
- 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.
- 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.
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.
Private Notes
Comments
Many thanks for including instructions for a single serving. The onesies of the world salute you, Eric!
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.
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.
Love this recipe. I enhance it by frying up some pork mince with a bit of soy sauce and mixing it in to the main sauce to create somewhat of a “Korean bolognese”!
Made this on a night when on my own for dinner and really enjoyed it. Halved the recipe because I had 8 oz of spaghetti and now I’m glad I have leftovers! Didn’t have green onions or cilantro (which will be great next time!), so I scrounged for crunch. Topped with thinly sliced radishes, a handful of broccoli slaw with cabbage & carrots and a small drizzle of sesame oil. Loved the texture and flavor. I did use a lot less honey because I knew I’d prefer it more savory, but the sauce was super velvety. I saved some more cooking water to stir into my leftovers before refrigerating because the sauce turned a bit dry while sitting. Fun dish on a night I considered just eating popcorn. Glad I remembered that I had saved this recipe! Roland Gochujang is one of my new favorite things.
These noodles are so simple and SO good. I make this recipe often with various tweaks. Most recently I added huge tiger prawns to the pan as the sauce was reducing. I plated the prawns on top of the nests of noodles, garnished with chopped cashews, cilantro, and lime wedges, served alongside charred broccolini. So, so good. And the leftover noodles are even better the next day.