Gochujang Butter Noodles
Spaghetti meets Korean fermentation. 10 minutes to glory.
Timing: 15 mins
Gochujang Butter Noodles
Spaghetti meets Korean fermentation. 10 minutes to glory.
Timing: 15 mins
Key move
Make compound butter while pasta boils. Toss hot noodles onto butter paste, add pasta water, toss violently. Speed and heat create the emulsion.
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The Setup
- Large Pot6-8 qt·For boiling pasta
- Large Serving BowlFor mixing compound butter and tossing pasta
- TongsFor tossing pasta
The Mise en Place
5 of 8Your prep station before cooking begins
Finishing (0/2)
The Pasta (0/1)
The Compound Butter (0/5)
Sauce is greasy and oily, not creamy?
The emulsion broke. This usually happens because the pasta wasn't hot enough or you didn't add enough pasta water. Add another splash of hot pasta water (or hot tap water) and toss…
Garlic tastes raw and sharp?
The pasta wasn't hot enough to cook the garlic. Next time, make sure the pasta goes directly from the boiling water to the bowl—no waiting. If it's already too late, microwave the…
Chef's Notes
Make compound butter ahead and keep in the fridge—it's ready whenever you need a quick meal.
Top with a fried egg, crispy tofu, or grilled chicken for extra protein.
Store in airtight container up to 2 days. Sauce may separate—re-toss with water when reheating.
The Method
BOIL
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
Pasta is al dente, pasta water is reserved
MASH
Prep aheadWhile pasta cooks, combine softened butter, gochujang, honey (1 tbsp), garlic (3 cloves), and soy sauce (1 tsp) (if using) in a large serving bowl. Mash and stir with a fork until smooth and uniform—a thick red paste.
Butter mixture is smooth with no lumps
TOSS
Time-sensitiveDrain pasta (do not rinse). Immediately dump hot pasta directly onto the butter paste in the bowl. Toss vigorously with tongs for 30 seconds.
Pasta is coated, butter is melting
EMULSIFY
Time-sensitiveAdd pasta water in 2-3 tablespoon splashes while tossing constantly. Continue adding and tossing until sauce is glossy and clings to every strand. The water and butter should bind, not separate.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Sauce is glossy, no pools of oil
FINISH
Top with scallions (2 whole) and sesame seeds (1 tbsp). Serve immediately.
Noodles are hot, garnished, ready to eat
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