Gochujang Buttered Noodles Recipe

If you’re craving something quick, comforting, and packed with a bold kick of flavor, you’re going to adore this Gochujang Buttered Noodles Recipe. It’s one of those dishes that feels like pure magic when simple ingredients come together—spaghetti coated in a silky, spicy-sweet gochujang butter sauce that’s absolutely irresistible. Trust me, this recipe has become my go-to for nights when I want something fuss-free but still totally satisfying and full of personality.

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Ingredients You’ll Need

Each ingredient in this Gochujang Buttered Noodles Recipe plays its part beautifully. The salty pasta water, rich butter, and spicy-sweet gochujang sauce come together for a dish that’s simple but far from boring. Here’s what I always make sure to pick up or have stocked when I’m making this.

• Kosher salt: Use this to season your boiling water; it helps the pasta cook perfectly and brings out flavor.
• Spaghetti (or other long noodles): I usually go with spaghetti, but thick Asian noodles like udon work wonderfully too for a chewier bite.
• Vegan butter (or dairy butter): Butter is essential here—makes the sauce luscious and rich. Vegan butter keeps it plant-based without compromise.
• Garlic cloves: Minced garlic provides that wonderful aromatic base and toasty flavor.
• Gochujang paste: This Korean chili paste is spicy, sweet, and umami-packed—definitely not just your average hot sauce.
• Rice vinegar (or sherry vinegar): Adds a tangy brightness that balances out the richness.
• Agave syrup: A touch of sweetness softens the spice and brings everything into harmony.
• Scallions and cilantro: Fresh herbs to garnish with a pop of herbal freshness and color.
• Black pepper: For seasoning to taste and a little extra heat if you like.

Variations

This Gochujang Buttered Noodles Recipe is like a blank canvas—you can tweak it to suit your mood, dietary needs, or whatever you have on hand. I love experimenting with different toppings and noodle types, so feel free to make it your own.

• Protein Add-Ins: I’ve thrown in tofu cubes or shrimp before, lightly pan-fried, for a heartier meal.
• Noodle Swap: Subbing spaghetti for ramen or udon noodles adds interesting textures and makes the dish feel more authentic Asian-inspired.
• Heat Level: If you like it spicier, add a dash of chili flakes or extra gochujang; less heat? Use milder chili paste or reduce the amount.
• Non-Vegan Version: I’ve used good-quality salted butter sometimes instead of vegan for a richer, creamier finish — just depends on your preference.

How to Make Gochujang Buttered Noodles Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a large pot of salted water to a boil — about 3 tablespoons of kosher salt in plenty of water does the trick. Add your spaghetti and cook until just al dente, following the package instructions closely. I like to reserve a cup of that starchy pasta water before draining it; it’s pure gold for adjusting sauce consistency later. Return the drained noodles to the pot and let them sit while you whip up your sauce.

Step 2: Build the Flavor Base with Garlic Butter and Gochujang

Warming up 2 tablespoons of butter in a skillet over medium-low heat is where things start smelling amazing. Add the minced garlic and gently cook for about a minute until it’s golden and fragrant—but watch it closely so it doesn’t burn. Next, stir in the gochujang paste, rice vinegar, and agave syrup. Bring this mixture to a gentle simmer, stirring constantly for a minute to marry the flavors. Then remove it from heat—you want that sauce vibrant and fresh, not overcooked.

Step 3: Toss Noodles and Finish with Butter and Seasoning

Pour the gochujang butter sauce right into the pot with your noodles, along with the last tablespoon of butter. Stir everything well until that butter melts and every strand is silky and glossy with sauce. If the sauce feels too thick or sticky, add a splash of your reserved pasta water to loosen it up—this is a game-changing trick I discovered that keeps every bite perfectly coated without being clumpy. Finish by seasoning with salt and pepper to taste, then toss in fresh chopped scallions and cilantro for a burst of brightness.

How to Serve Gochujang Buttered Noodles Recipe

Garnishes

I personally love a generous sprinkle of freshly chopped scallions and cilantro to brighten the rich noodles. If you want some extra crunch, toasted sesame seeds or crushed peanuts can be lovely additions, giving texture contrast and nutty depth. A squeeze of lime on top is wonderful if you want a little extra zing!

Side Dishes

To round out the meal, I often serve these noodles alongside simple cucumber kimchi or quick pickled vegetables for refreshment and acidity. A crisp green salad dressed in sesame oil and soy works great too, balancing the indulgent buttery sauce.

Creative Ways to Present

For a fun dinner party, I like to serve the noodles in individual bowls garnished with edible flowers and microgreens—it feels special without much fuss. Or you can plate the noodles in a nest shape topped with a soft-boiled egg and a drizzle of chili oil for an elevated bowl experience that always impresses guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which does happen sometimes, despite how tempting it is to eat it all right away), store them in an airtight container in the fridge. I usually add a tiny splash of water or extra butter before reheating to keep the noodles from drying out and clumping together.

Freezing

I’ve tried freezing this dish before, but I recommend eating it fresh when possible because the texture of buttered noodles can get a bit gummy once frozen and thawed. If you do freeze, separate the sauce and noodles before freezing, then combine and gently reheat.

Reheating

To reheat, gently warm the noodles in a skillet with a tablespoon of butter or a splash of water over medium-low heat, stirring frequently until warmed through and silky again. Microwave works in a pinch, but I find stovetop reheating keeps the best texture.

FAQs

Final Thoughts

Honestly, this Gochujang Buttered Noodles Recipe has won over even the pickiest eaters in my life—and I love it because it feels decadent but comes together in practically no time. Once you make it a couple of times, you’ll get a feel for balancing the sweet, tangy, and spicy flavors just the way you like, and trust me: it becomes a fixture in your regular dinner rotation. So grab your favorite noodles and that jar of gochujang, and give this a go—you won’t regret it!

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