When you need a stellar meal in a lickety-split moment, gochujang buttered noodles are the perfect solution. This simple, yet flavorful dish comes together in just 10 minutes. Whether you use fresh or instant ramen, it speeds up your meal prep and is ideal for those busy evenings.

The combination of buttery noodles with the sweet, savory, and tangy flavors of gochujang, honey, and sherry vinegar creates a deep heat and mellowness that is irresistible. The brick-red butter sauce is emulsified with a splash of pasta water, coating the spaghetti or any noodles you have on hand. For an extra touch, I often use frozen udon for their thick, chewy texture, which pairs perfectly with this dish.

Gochujang Buttered Noodles Cooking Time-The Answer

Gochujang buttered noodles are so yummy and come make in just 10 to 15 minutes! Growing up, my Dad was a dinner extraordinaire, always managing to whip up a typical Chinese meal in about 30-45 minutes after his long day at the office. He’d leave, shop for ingredients, and then return to cook a meal that often included quick soup, stir-fried beef with vegetables, and steamed fish. His dedication inspired my love for cooking.

INGREDIENTS

When preparing Gochujang Buttered Noodles, gathering all your ingredients beforehand ensures a smooth cooking process. Here’s what you’ll need:

1 pound long pasta: Serves as the base.
6 tablespoons unsalted butter: Adds rich flavor.

12 garlic cloves, finely chopped: For a fragrant aroma.
Kosher salt and black pepper: To season.
¼ cup gochujang paste (not sauce; see Tip): The key ingredient.

¼ cup honey: Adds sweetness.
¼ cup sherry vinegar or rice vinegar: For acidity.
Finely chopped cilantro or thinly sliced scallions: For garnish.

Steps:

Gather Ingredients: Ensure you have everything ready.
Cook Pasta: Prepare the pasta as per package instructions.
Melt Butter and Sauté Garlic: In a pan, melt butter and sauté garlic until fragrant.

Prepare Sauce: Add gochujang paste, honey, and vinegar, stirring to combine into a smooth sauce.
Toss Pasta: Mix the cooked pasta with the sauce until well coated.
Garnish: Sprinkle with cilantro or scallions for a fresh touch.

This dish is flavorful, quick to prepare, and perfect for a satisfying meal.

Instructions

Boil Water: Bring a large pot of water to a boil.
Cook Pasta: Add spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water, then drain and return the spaghetti to the pot.

Melt Butter: While the pasta cooks, melt 4 tablespoons of butter in a skillet over medium-low heat.
Sauté Garlic: Add garlic and season generously with salt. Cook, stirring occasionally, until the garlic softens but doesn’t brown, about 1 to 3 minutes.
Prepare Sauce: Stir in gochujang, honey, and vinegar. Bring to a simmer over medium-high heat. Cook, stirring constantly, until the mixture reduces significantly, about 3 to 4 minutes. When you drag a spatula across the bottom of the pan, it should leave a trail that stays put for about 3 seconds. Remove from heat.

Combine with Pasta: Transfer the sauce to the pot with the spaghetti. Add the remaining 2 tablespoons of butter and stir vigorously until melted.
Adjust Consistency: Add splashes of the reserved pasta cooking water, as needed, to thin out the sauce.
Season: Taste and season with salt and pepper.

Garnish: Top with cilantro or scallions (if using) and serve immediately.

This process ensures you get perfectly coated, flavorful Gochujang Buttered Noodles every time.

Why i’ll Love This Recipe

On busy nights, I find myself following in his footsteps, preparing gochujang buttered noodles just like he would. It’s amazing how a dish can bring back such fond memories while also being a go-to dinner option. These noodles remind me of the flavorful meals he used to make, just quicker and easier. And if you’re in the mood for something different, try STIR FRY CHICKEN UDON NOODLES—another fantastic dish that’s both simple and delicious.

KEY TIPS – GOCHUJANG BUTTERED NOODLES

Single Serving: Use 4 to 5 ounces of fresh or instant ramen noodles.
Butter Measurement: Melt 1½ tablespoons of unsalted butter (1 tablespoon for frying garlic, ½ tablespoon for the sauce at the end).
Garlic and Gochujang: Add 3 finely chopped garlic cloves and a heaping tablespoon of gochujang.

Honey and Vinegar: Add 1 tablespoon of honey and 1 tablespoon of sherry vinegar or rice vinegar.
Reduce Cook Times: Decrease cooking times by 1 to 2 minutes to prevent overcooking.
Gochujang Paste: Use plain gochujang paste, not gochujang sauce.

Measuring Tip: Swipe the inside of a measuring cup with a little neutral oil to easily measure and release gochujang paste.

Following these tips ensures perfect, flavorful Gochujang Buttered Noodles every time.

USE HIGH QUALITY BUTTER AND GOCHUJANG IF POSSIBLE

For Gochujang Buttered Noodles, using high quality ingredients really makes the simple sauce shine. High quality butter and gochujang paste are key. If available, choose gochujang that comes in small tubs rather than squeeze bottles. The best selection of gochujang paste can be found at a Korean grocery store in the US, but you can also find it at many other Asian grocery stores and even some standard grocery stores.

The gochujang used in the batch pictured here was chosen for its superior quality. It really pays off to use the best you can find. Whether at a Korean grocery store or any Asian grocery stores, look for high quality options to enhance your dish. The difference in taste is noticeable, making your simple sauce truly exceptional.

CONTROL THE SPICE LEVEL TO YOUR PREFERENCE

When making Gochujang Buttered Noodles, you can control how spicy the sauce is by adjusting the amount of gochujang. Use more or less gochujang based on your preference. For a medium-hot heat level, 1 tablespoon per batch is usually perfect. If you prefer it mild, use half a tablespoon (1.5 tsp). For a hotter version, go for 1½ tablespoons or more.

To add extra spice to your dish, sprinkle in some red pepper flakes. My favorite way to use them is to toss them in when the garlic is cooking. They also make a great topping, allowing everyone to adjust the spice level of their own serving.

If you like these type of recipe, check out my other recipes..

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THE CORNSTARCH IS OUR “PASTA WATER”

In many pasta pan-sauce recipes, pasta water is used because it has starch that helps the sauce thicken and stick to the pasta. However, cornstarch dissolved in water can do the trick even better. It gives us more consistent results than using pasta water alone, ensuring your sauce turns out perfect every time.

A NOTE ON SERVING SIZES

Serving sizes can be a very personal thing, making it difficult to select a serving size that suits everyone. These gochujang buttered noodles are listed as 1 serving because they use one standard size block of frozen udon noodles. Since the sauce is somewhat rich, some may consider this a large serving. Pictured in the bowl is one batch of these delicious noodles, perfect for a satisfying meal.

NOTES

For a delightful twist on your usual noodle dish, try making Gochujang Buttered Noodles. Start with 4 ounces of dried pasta or frozen udon; both work perfectly with this recipe. Mix Gochujang with melted butter to create a rich and spicy sauce. Toss the noodles in the sauce until they are thoroughly coated. This dish can easily be doubled if you’re cooking for more people or want leftovers. Cooking in small batches ensures the flavors are well-distributed, making each serving just as delicious. This recipe is quick and simple, ideal for a cozy meal at home.

FAQs

Is Gochujang Sauce Good in Ramen?

When making Gochujang Buttered Noodles, adding spicy ingredients like Gochujang paste, red pepper, or chili flakes can give your cooked noodles a fiery kick. A touch of hot sauce also works well. Just be mindful of how these additions might change the texture of your ramen noodles. For example, red pepper flakes or chilli powder usually won’t affect the textures of dishes. Simply mix your preferred spices into the noodles for an extra burst of flavor.

What is Gochujang Made Of?

Gochujang, a fundamental ingredient in Korean cooking, is known for its thick and spicy-sweet flavor. This crimson paste is made from red chile pepper flakes, glutinous rice (also called sticky rice), fermented soybeans, and salt. These ingredients come together to create the unique taste that enhances Gochujang Buttered Noodles.

How to use gochujang paste in cooking?

Gochujang is a versatile ingredient that can enhance many dishes. While it’s known for being a great base for sauces and marinades, it can also add incredible flavor to instant noodles. For a delicious twist, mix it into the broth with short ribs for a rich taste. If you want more spiciness, simply add more gochujang after dividing the soup into individual bowls. This method ensures each bowl has the perfect level of heat and depth.

Gochujang Buttered Noodles: Bold Flavor in Minutes!