Gochujang Butter Noodles
Spaghetti meets Korean fermentation. 10 minutes to glory.
15 min total, one pot
Timing: 15 mins
Gochujang Butter Noodles
Spaghetti meets Korean fermentation. 10 minutes to glory.
15 min total, one pot
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.
Overcooking: Pasta will continue cooking in the sauce; pull it slightly before it reaches full tenderness.
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 separation: If butter is too cold, it will remain chunky. Use a fork to press and smear it against the bowl walls to force incorporation.
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.
Temperature drop: If the pasta cools too much before hitting the bowl, the butter will remain chunky instead of melting into a sauce.
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 the emulsion: Adding too much water at once can cause the butter to separate into an oily pool rather than a creamy sauce.
Sauce is glossy, no pools of oil
FINISH
Top with scallions (2 whole) and sesame seeds (1 tbsp). Serve immediately.
Emulsion breakdown: The butter sauce will separate if the noodles cool down too much. Serve instantly to maintain the silky coating.
Noodles are hot, garnished, ready to eat
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