Description
Gochujang Buttered Noodles feature perfectly cooked spaghetti tossed in a rich, spicy, and tangy Korean-inspired butter sauce. Combining the deep umami of gochujang paste with savory garlic, sweet agave, and a splash of rice vinegar, this quick and simple dish delivers bold flavors in under 25 minutes. Garnished with fresh scallions and cilantro, it’s a satisfying vegan-friendly meal great for weeknight dinners.
Ingredients
Scale
Pasta and Pasta Water
- 3 tbsp kosher salt (for salting water)
- ½ lb spaghetti (or other long pasta like udon or ramen)
Sauce
- 3 tbsp vegan butter (divided, or dairy butter if not vegan)
- 6 minced garlic cloves
- 2 tbsp gochujang paste (not sauce)
- 2 tbsp rice vinegar (or sherry vinegar)
- 1 ½ tbsp agave syrup
- Kosher salt and black pepper (to taste)
Garnish
- Finely chopped scallions
- Finely chopped cilantro
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the pasta’s cooking water. Drain the spaghetti in a colander, then return it to the cooking pot and set aside.
- Make Garlic Butter Sauce: While pasta cooks, warm 2 tablespoons of the vegan butter in a skillet over medium-low heat. Add the minced garlic and cook for about 1 minute until golden but not browned, releasing its fragrant aroma.
- Add Gochujang Sauce Ingredients: Stir in the gochujang paste, rice vinegar, and agave syrup into the skillet. Bring the mixture to a simmer over medium heat and cook for 1 minute, stirring constantly to combine and let the flavors meld. Remove from heat.
- Toss Pasta with Sauce: Pour the prepared sauce along with the remaining 1 tablespoon of butter into the pot with the cooked spaghetti. Stir well until the butter melts and thoroughly coats the noodles. Add small amounts of reserved pasta cooking water as needed to loosen the sauce and ensure even coating.
- Season and Garnish: Taste and season the noodles with kosher salt and black pepper as desired. Garnish with finely chopped scallions and cilantro. Serve hot and enjoy immediately.
Notes
- This dish is ready in under 25 minutes, making it a perfect quick weeknight dinner option.
- Adjust the amount of gochujang paste to control the heat level based on your spice preference.
- Using reserved pasta water helps to create a silky sauce that clings well to noodles.
- You can substitute spaghetti with other long noodles like udon or ramen for a different twist.
- For a non-vegan version, dairy butter can be used in place of vegan butter.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
