A popular, easy-to-make noodle dish inspired by Eric Kim’s NYT Cooking recipe, featuring pasta tossed in a rich, spicy-savory gochujang butter sauce with garlic and honey.
Gochujang Buttered Noodles Recipe
A popular, easy-to-make noodle dish inspired by Eric Kim's NYT Cooking recipe, featuring pasta tossed in a rich, spicy-savory gochujang butter sauce with garlic and honey.
Ingredients
- 6 oz long pasta of choice (Barilla thick spaghetti works well)
- 6 cloves garlic minced
- 1 scallion whites thinly sliced
- Salt to season (Maldon Salt recommended)
- 2 tbsp unsalted butter (Tillamook recommended)
- 2 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp honey
- scallion greens cut on a bias for garnish
Instructions
- Cook pasta according to package directions until al-dente. Before draining, reserve about 1 cup of pasta water.
- While the pasta cooks, melt the unsalted butter in a large skillet or pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the thinly sliced scallion whites, gochujang, rice vinegar, and honey. Whisk well to combine all ingredients into a smooth sauce.
- Add the cooked and drained pasta directly to the skillet with the sauce. Toss thoroughly to coat the noodles evenly.
- Gradually add the reserved pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency and beautifully clings to the noodles.
- Season the noodles with salt to taste. Serve immediately, garnished with the green parts of the scallion cut on a bias.
Notes
For a richer flavor, you can add a splash of soy sauce or a drizzle of sesame oil at the end. Adjust gochujang to your spice preference. Top with a fried egg or shredded chicken for added protein.
