Gochujang Buttered Noodles

Note 1: 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.Powered byPreparationMake the recipe with usWatchStep 1Bring 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 2While 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 3Stir 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 4Transfer 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.TipsBe 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 NotesLeave a Private Comment on this recipe and see it here.Similar RecipesGochujang Shrimp PastaAlexa WeibelPasta With Butter, Sage And ParmesanMark BittmanLemon Spaghetti With Roasted ArtichokesNaz DeravianLemon-Garlic LinguineAli SlagleChilled Tofu With Gochujang SauceEric KimSpaghetti al LimoneThe New York TimesSpaghetti Sauce Dan PelosiHoisin Garlic NoodlesHetty Lui McKinnonPeanut Butter NoodlesEric KimSlow Cooker Gochujang Chicken and TomatoesAli SlagleMidnight Pasta With Garlic, Anchovy, Capers and Red PepperDavid TanisOne-Pot Zucchini-Basil PastaAlexa WeibelSpaghetti With Fried EggsMark BittmanOne-Pot Spaghetti With Cherry Tomatoes and KaleTejal RaoLemon-Pepper Zucchini Pasta With DillYewande KomolafeGochujang Caramel CookiesEric KimGochujang Burger With Spicy SlawRick A. MartínezBasil-Butter PastaAli SlagleRoasted Gochujang CabbageAli SlagleCreamy Doenjang PastaEric KimRatings5 out of 59,443 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmitLog in or sign up to rate this recipe.Have you cooked this?Mark as CookedLog in or sign up to mark this recipe as cooked.CommentsAdd CommentPublicPrivateSubmitAll CommentsPrivateAnnie B2 years agoMany thanks for including instructions for a single serving. The onesies of the world salute you, Eric!Is this helpful? 1595Max Alexander, Rome, MasterChef Italia2 years agoMake 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.