Description
Gochujang Buttered Noodles is a vibrant and flavorful dish that combines tender spaghetti with a spicy, sweet, and tangy Korean-inspired butter sauce. This quick and easy recipe features garlic-infused butter, spicy gochujang paste, rice vinegar, and agave syrup, making it a perfect 25-minute meal that brings a delightful fusion twist to your dinner table. Garnished with fresh scallions and cilantro, this dish offers a balanced combination of heat, sweetness, and umami.
Ingredients
Scale
For the Noodles
- 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)
For the Sauce
- 6 minced garlic cloves
- 2 tbsp gochujang paste (not sauce)
- 2 tbsp rice vinegar (or sherry vinegar)
- 1 ½ tbsp agave syrup
For Garnish and Seasoning
- Kosher salt and black pepper (to taste)
- Finely chopped scallions
- Finely chopped cilantro
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to the package instructions until al dente. This typically takes around 8–10 minutes.
- Reserve Pasta Water and Drain: Before draining, scoop out 1 cup of the starchy cooking water and set it aside. Drain the spaghetti in a colander, then return the noodles to the cooking pot and set aside.
- Prepare the Garlic Butter Sauce: While the pasta cooks, warm 2 tablespoons of the butter in a skillet over medium-low heat. Add the minced garlic and sauté for about 1 minute until it turns golden and fragrant without browning.
- Add Flavor Components: Stir in the gochujang paste, rice vinegar, and agave syrup into the skillet. Increase the heat to medium and bring the mixture to a gentle simmer, cooking for 1 minute while stirring constantly to blend the flavors thoroughly. Remove the skillet from heat.
- Toss Noodles with Sauce: Pour the prepared sauce and the remaining 1 tablespoon of butter into the pot with the drained spaghetti. Stir vigorously until the butter melts and the noodles are evenly coated with the spicy, sweet sauce. Add small amounts of the reserved pasta water as needed to thin the sauce and help it cling to the noodles smoothly.
- Season and Garnish: Taste the noodles and season with additional kosher salt and black pepper as needed. Garnish generously with finely chopped cilantro and scallions for freshness and serve the dish hot.
Notes
- This recipe delivers a vibrant Korean-inspired flavor that’s both spicy and sweet, making it a perfect quick meal under 30 minutes.
- Adjust the amount of gochujang paste if you prefer more or less heat.
- Using the reserved pasta water helps create a silky, well-coated sauce without it being too thick or dry.
- Can be made vegan by using vegan butter as suggested.
- Try substituting spaghetti with udon or ramen noodles for an interesting twist.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
