Gochujang Buttered Noodles
Updated Aug. 19, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound spaghetti or other long pasta
- 6tablespoons unsalted butter
- 12garlic cloves, finely chopped (about ⅓ cup)
- Salt and pepper
- ¼cup gochujang paste (not sauce; see Tip)
- ¼cup honey
- ¼cup sherry vinegar or rice vinegar
- Finely chopped cilantro or thinly sliced scallions (optional)
Nutritional analysis per serving (4 servings)
693 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 18 grams protein; 654 milligrams sodium
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.
Quick and easy spicy comfort food! Blanched some green beans on the side and tossed those in for some veg. Perfect on a night where you want something yummy and easy.
Incredible and as my partner put it “certified banger”! I’ll take it since it was so easy and required no shopping. Tweaks- 1. Protein - I cooked some ground pork before the sauce. I cooked it with tons of ginger, a little fish sauce, brown sugar, and 5 spice - nothing too crazy as I want the noodles to stand out. But I cooked it super hot to get some caramelization! 2. Sauce tweaks - I cooked the pasta in its final 2 mins in the sauce, adding plenty of pasta water. I had some leftover cream from another recipe and added it which was lovely! After I cooked the pork I removed it from the pan and made the sauce in the same pan (the lovely fond was appreciated!). When I cooked the pasta at the very end, I added back the pork. My partner dubbed it “Korean bolognese” lol served with tons of cilantro and steamed greens for a complete meal!
Two fork fulls, and I’m sweating!