Viral Gochujang Butter Noodles: 10-Minute Korean-Fusion Pantry Pasta

Ingredients

• dried spaghetti or udon noodles200g
• unsalted butter3 tbsp (42g)
• gochujang (Korean chili paste)2 tbsp (30g)
• soy sauce1 tbsp (15ml)
• honey or brown sugar1 tbsp (15ml)
• garlic cloves, minced2 cloves
• toasted sesame oil1 tsp (5ml)
• water (pasta cooking water)1/4 cup (60ml), plus more as needed
• toasted sesame seeds1 tbsp for garnish
• green onions, thinly sliced2 stalks for garnish

Directions

1. 1

   Step 1: Bring a large pot of salted water to a rolling boil. Cook your noodles according to package directions until al dente. Reserve at least 1/2 cup of the starchy pasta water before draining. Drain the noodles and set aside.

2. 2

   Step 2: While the pasta cooks, make the sauce. In a small bowl, whisk together gochujang, soy sauce, honey (or brown sugar), and sesame oil until smooth. Set aside.

3. 3

   Step 3: In the same pot you used for the pasta (or a large skillet), melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.

4. 4

   Step 4: Pour the gochujang mixture into the butter and garlic. Stir vigorously for about 1 minute until the sauce darkens and becomes thick and glossy. The aroma will be intensely savory-sweet.

5. 5

   Step 5: Add the drained noodles back into the pot along with 1/4 cup of reserved pasta water. Toss everything together using tongs, letting the sauce coat each strand. If the sauce seems too thick, add a splash more pasta water until it reaches a silky consistency that clings to the noodles.

6. 6

   Step 6: Remove from heat. Divide between two bowls. Top with a generous sprinkle of toasted sesame seeds and sliced green onions. Serve immediately while hot and glossy.

7. 7

   Step 7: Optional: For extra richness, swirl in an additional tablespoon of butter before serving, or crack a soft-boiled egg on top for a protein boost.