Gochujang Buttered Noodles

Gochujang Buttered Noodles are the cozy comfort food you didn't know you needed! They are simple, quick, and delicious. 

With a luscious buttery sauce infused with the spicy, slightly sweet flavors of gochujang, this dish brings a touch of Korean flair to a classic bowl of buttered noodles. The butter softens the spiciness of the chili paste just enough to keep things family-friendly!

These noodles come together in no time, making them a fantastic option for a quick weeknight meal. With just a handful of ingredients, you can have a deliciously unique meal in under 20 minutes.

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Pasta: You can use any pasta that you and your family love. We prefer this with a long noodle; the slippery sauce is perfect for slurping! 
Butter: I use salted butter, but use what you have. And yes, I know there is a lot of butter, but these are buttered noodles, and butter makes everything taste better!!
Garlic: This recipe has a lot of garlic, even by my standards! Feel free to change the amount; never let anyone dictate how much garlic you use! Measure garlic with your heart! 
Gochujang paste: This is a Korean chili paste made from fermented soybean, glutinous rice, and red chili. The fermentation process gives it a slight funkiness, which, combined with the sweetness from the rice and the heat from the chilies, creates a complex paste that's packed with umami. It is readily available in larger grocery stores, and you'll find it in the Asian aisle. You can also buy it online.
Rice wine vinegar: You can use apple cider or white wine vinegar instead.
Parmesan: Freshly grated is best. It will melt into the pasta smoothly. Pregrated cheese is coated to stop it from sticking together, and this coating can make sauces grainy.
Parsley: This is optional; it is just for a pop of green, which looks beautiful against the vivid orange pasta. You could use chives instead.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Cook the garlic over a low heat. You want it to infuse into the butter without coloring.
• The gochujang paste will slowly dissolve into the butter; stir it gently to help it combine. 
• If you lightly coat your measuring spoon with oil, you'll find the honey glides straight off.
• Before draining the pasta, reserve at least 1 cup of the pasta cooking water. You'll want to add some to help the pasta and sauce combine. 

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add Protein: Add some shredded chicken or leftover roast pork/beef to the sauce as you add the pasta. It will heat up in the sauce. Or fry some chicken or shrimp in the garlic butter at the beginning. 
• Add an egg: A fried egg or a poached egg slid on top of the finished pasta is fantastic. 
• Add veggies: Stir fry off any veggies you have on hand and add a pile to the top of the finished pasta. Carrots, bell peppers, sugar snaps, beansprouts, Asian greens, and mushrooms are all good choices.
• Add crunch: Top the finished pasta with roasted peanuts or toasted sesame seeds. 

Accompaniments: If you serve this as a main, add a refreshing cucumber salad to your plate for a great balance of flavors. Or go for some roasted broccoli.
If you want to serve this as a side dish, it works well next to a grilled lime chicken breast or a sweet and salty marinated pork chop. Or go for some slices of beef tenderloin or a New York strip steak.

Wine: A slightly off-dry Riesling always works well with spicy foods. The hint of sweetness balances out the heat from the gochujang, while the wine's acidity complements the butteriness of the pasta. My favorite pick would be a Gewürztraminer. It's an aromatic, floral wine with a subtle sweetness that's an excellent match for the spicy, umami noodles.
Lambrusco is a lightly sparkling Italian red with a hint of sweetness and vibrant acidity. It's really refreshing. Don't think about the overly sweet versions you drank in college! You can buy good quality, reasonably priced Lambrusco that lift the rich, buttery gochujang flavors. For those who prefer a bolder red, Zinfandel's juicy fruitiness and moderate spice pairs well with the gochujang noodles.