Name: Gochujang Buttered Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean Fusion
Ingredients: 3 tbsp kosher salt (for salting water); ½ lb spaghetti (or other long pasta, or long Asian noodles like udon or ramen); 3 tbsp vegan butter (divided, or dairy butter if not vegan); 6 minced garlic cloves; 2 tbsp gochujang paste (not sauce); 2 tbsp rice vinegar (or sherry vinegar); 1 ½ tbsp agave syrup; Kosher salt and black pepper (to taste); Finely chopped scallions; Finely chopped cilantro

If you’re looking for a dinner that’s quick, flavorful, and downright addictive, you’ve got to try this Gochujang Buttered Noodles Recipe. I absolutely love how the spicy, tangy kick of gochujang blends perfectly with rich, creamy butter—it’s comfort food with a delicious twist. Plus, it’s ready in under 25 minutes, making it an everyday winner for busy nights. Stick with me—I’m sure this will become one of your go-to recipes too!

💜

Why You’ll Love This Recipe

Quick & Easy: Ready in under 25 minutes, perfect for busy weeknights.
Bold, Balanced Flavor: The gochujang adds spice and depth, while butter smooths it out beautifully.
Versatile: Works with spaghetti, udon, ramen, or any long noodle you prefer.
Family Friendly: My family goes crazy for this; it’s a crowd-pleaser every time.

This image shows a white plate filled with orange spaghetti noodles that look soft and shiny. The noodles are lightly sprinkled with small bits of green herbs, adding a touch of color. A woman's hand is holding a fork lifting a twisted bundle of these noodles, showing the length and texture of the pasta. The plate sits on a white marbled surface with a blurred green cloth in the background. The lighting highlights the noodles’ glossy, slightly oily finish and the even orange color from the sauce on each strand. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a key role in building layers of flavor—from the salt that seasons the pasta water just right, to the tangy vinegar that cuts through the richness of the butter. Plus, gochujang is our star here, bringing that signature spicy-sweet punch.

Kosher salt: Essential for properly seasoning your pasta water, which boosts flavor inside and out.
Spaghetti (or long noodles): Pick a good quality pasta—I’ve had great results switching to udon for a chewier bite.
Vegan butter (or dairy butter): Butter is what makes this sauce luxuriously silky; vegan or not, it works wonderfully.
Garlic cloves, minced: Fresh garlic cooks quickly and infuses the butter with savory goodness.
Gochujang paste: Not the sauce! The paste has that concentrated depth you need for ideal heat and sweetness.
Rice vinegar (or sherry vinegar): Adds acidity to balance the spicy and buttery notes.
Agave syrup: Provides a gentle sweetness to round out the sauce harmoniously.
Scallions and cilantro, finely chopped: These fresh herbs give a vibrant finishing touch and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Gochujang Buttered Noodles Recipe my own by swapping ingredients or adding extras, so feel free to experiment and find what makes your taste buds dance!

Add protein: Sometimes I toss in pan-seared tofu or grilled chicken for a heartier meal.
Switch your noodles: When I want more chew, udon noodles do the trick, and ramen noodles make it feel extra cozy.
Adjust the heat: If you like it spicier, I add a pinch of red pepper flakes or extra gochujang; for milder, reduce the paste a little.
Herbs upgrade: Fresh basil or mint can be fun swaps if you’re out of cilantro.
Make it gluten-free: Use your favorite gluten-free long noodles to keep this dish safe for sensitive eaters.

How to Make Gochujang Buttered Noodles Recipe

Step 1: Cook Pasta Perfectly

Bring a large pot of salted water to a rolling boil—don’t skip salting the water; it seasons the noodles from the inside out. Add your spaghetti and cook according to package instructions until al dente. I like to catch it a bit before fully soft because it’ll soak up the sauce and stay perfectly tender. Save 1 cup of pasta water before draining; it’s the secret to loosening your sauce later.

Step 2: Build the Flavorful Gochujang Butter Sauce

While the noodles cook, heat 2 tablespoons of butter in a skillet over medium-low heat. Add your minced garlic and cook just until golden—watch it carefully because garlic burns easily and turns bitter. Then stir in the gochujang paste, rice vinegar, and agave syrup. Bring it to a gentle simmer while stirring constantly, just for about a minute, to marry those flavors and slightly thicken the sauce.

Step 3: Combine and Coat the Noodles

Return your drained spaghetti to the large pot, pour in the gochujang butter sauce along with the last tablespoon of butter, and stir everything together. The butter melts into the noodles, coating each strand in luscious flavor. Use a splash of the reserved pasta water to loosen the sauce so it clings beautifully without being gummy. Season with salt and black pepper to your liking.

Step 4: Garnish and Serve!

Finish strong: sprinkle finely chopped scallions and cilantro on top for brightness and a little herbaceous contrast. Serve immediately while it’s warm and comforting.

👨‍🍳

Pro Tips for Making Gochujang Buttered Noodles Recipe

Watch the Garlic: Keep the heat medium-low to avoid burning garlic—it should be fragrant and golden, not brown and bitter.
Reserve Pasta Water: The starchy water is magic for loosening the sauce and helping it cling to noodles evenly.
Use Gochujang Paste: Sauces won’t pack the same punch; the paste has a concentrated, rich flavor essential to this dish.
Taste and Adjust: Always taste before serving; balance the heat, acidity, and sweetness to your liking by tweaking vinegar or agave amounts.

How to Serve Gochujang Buttered Noodles Recipe

A white plate holds seven small nests of spaghetti coated in a smooth, bright orange-red sauce evenly covering the pasta strands. The spaghetti nests are arranged closely together, topped with small green herb pieces scattered lightly over and around the pasta. The plate is placed on a white marbled textured surface with some green herbs sprinkled nearby, and a wrinkled olive green cloth partially visible to the top left side of the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I stick with scallions and cilantro—they add fresh, herbaceous notes and a pop of color that lifts the whole dish. If you want, toasted sesame seeds or a drizzle of toasted sesame oil make fantastic additions for an extra nutty layer.

Side Dishes

My go-to sides are simple: a crisp cucumber salad, steamed edamame, or some quick kimchi for a tangy bite. These cool sides balance the warmth and richness of the noodles perfectly.

Creative Ways to Present

For special dinners, I like serving the noodles in little bowls topped with microgreens and edible flowers for a fresh, elegant look. You can also throw in soft-boiled eggs or crispy shallots on top for texture and flair.

Make Ahead and Storage

Storing Leftovers

I store any leftover noodles in an airtight container in the fridge for up to 3 days. Be sure to toss them with a tiny bit of oil before storing to keep the noodles from sticking together.

Freezing

Freezing isn’t my favorite for this recipe since the texture of noodles can get mushy, but you can freeze the sauce separately in a small container for up to a month. Just reheat gently and toss with freshly cooked pasta when ready.

Reheating

When reheating leftovers, I gently warm the noodles in a skillet with a splash of water or broth to revive the saucy goodness. Microwaving works too, but stirring halfway through helps heat everything evenly.

FAQs

Can I use a different type of noodles for the Gochujang Buttered Noodles Recipe?

Absolutely! While I use spaghetti often because of its easy availability and texture, you can swap in udon, ramen, or other long noodles. Just make sure to adjust the cooking time based on the noodle type, and the sauce will coat them beautifully.
Is there a vegan version of this recipe?

Yes! Using vegan butter in place of dairy butter keeps this recipe fully vegan without compromising on richness and flavor. Just ensure your gochujang paste doesn’t contain any non-vegan ingredients—most are plant-based but it’s good to check.
How spicy is this Gochujang Buttered Noodles Recipe?

The heat level is moderate, thanks to the balanced gochujang paste mixed with sweet agave and tangy vinegar. You can easily adjust the spice by adding more or less gochujang or including chili flakes if you like it hotter.
Can I prepare this recipe ahead of time?

You can prep the sauce ahead and refrigerate it separately. When ready, just cook fresh noodles and toss together for the best texture and flavor. Noodles don’t hold up as well if fully dressed too far in advance.

Final Thoughts

This Gochujang Buttered Noodles Recipe has become a staple in my kitchen because it’s simple, fast, and packs so much flavor into a humble bowl of pasta. It’s that perfect marriage of spicy, buttery, and tangy tastes all in one bite. I hope you love it as much as I do—don’t hesitate to make it your own and have fun in the process. Trust me, once you try it, it’ll be one of those recipes you turn to again and again.