Gochujang Butter Noodles
Gochujang butter noodles are pasta tossed in a glossy, spicy-sweet sauce of butter, gently cooked sliced garlic, gochujang paste, honey, and rice wine vinegar. The sauce comes together in one skillet. Reserved pasta water turns it silky, and you finish the noodles in the pan so they soak up the flavor. Top with freshly grated parmesan and chopped parsley.
Equipment
- Large pot
- Colander
- Measuring cup (for reserved pasta water)
- Large skillet
- Tongs or wooden spoon
- Knife and cutting board
- Cheese grater
- Measuring cups and spoons
Ingredients
For the Pasta
- 12 oz pasta spaghetti, linguine, or fettuccine preferred
- 1 tablespoon salt for the pasta water
- 1 cup reserved pasta water set aside before draining
For the Sauce
- ⅓ cup butter unsalted preferred
- 10 cloves garlic sliced
- ¼ cup gochujang paste
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar or rice vinegar or apple cider vinegar
To Finish
- ¼ cup Parmesan freshly grated
- fresh parsley finely chopped, to taste
Instructions
Cook the Pasta
- Bring a large pot of water to a boil. Add the salt and the pasta, and cook for 1 minute less than the packet says. Reserve 1 cup of the cooking water, then drain.
Make the Sauce
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and cook gently for 2 minutes, until soft but not browned.
- Add the gochujang, honey, and rice wine vinegar. Bring to a simmer and cook for 2 to 3 minutes, stirring now and then, until the sauce is smooth and deep red.
Toss and Serve
- Add the drained pasta and ¼ cup of the reserved cooking water to the skillet. Stir to coat, and keep cooking until the noodles are done the way you like them. If the sauce gets tight, add more cooking water a splash at a time.
- Serve right away, topped with grated Parmesan and chopped parsley.
Notes
Watch the garlic: Keep the heat medium-low so the garlic softens without browning. Burnt garlic tastes bitter.
For a silky sauce: Use the reserved pasta water. If the sauce looks greasy, add a splash more water and toss well. To tone down the heat, stir in a little more honey or butter.
Storage: Keeps in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water.