Gochujang Buttered Noodles Recipe (2024)

Many thanks for including instructions for a single serving. The onesies of the world salute you, Eric!

It’s midnight and I’m a couple drinks in. Because I just got home from a trip I had everything except the Gochujang paste (had to substitute Gochujang sauce, which I know, it says get the paste!). Regardless, it was delicious. I used stale limpy cilantro but I would have preferred scallions, or fresh cilantro. I used somen noodles and they were perfect. Chopped some nuts for crunch/protein and it was a hit. Smashed it.

Spicy, sweet, delicious, and easy. The one (unintentional) change is we planned to make a full batch of sauce and save half; we promptly forgot and mixed in the half pound of pasta directly. We actually liked the double sauce because the sauce was so good. Added the pasta to the pan with sauce instead of the opposite. Also not sure it’s a main dish unaccompanied unless it’s midnight and you’re a couple drinks in in which case get after it.

If you want to see Eric Kim make this recipe with ramen noodles instead of spaghetti go to this youtube video and scroll to 10:35. If you want to have even more fun, watch the entire video for four other great ramen noodle inspirations. https://www.youtube.com/watch?v=2pFTJN1tF8A

Make the sauce in a skillet. Transfer the cooked pasta directly from the water into the skillet with tongs; the clinging water will thin the sauce about right. If not, add a bit more. This is how we do it in Italy, where colanders gather dust in the back of the cupboard.

Frankly, 1/4 c (i.e. 4 tbsp) honey was too much for us. The heat was great, and it was perfectly savory, but just had too much sweetness. We will go with 2 or even 1 tbsp next time.Green onions as a topper gave the perfect fresh / allium crunch.Ultimately it was a very tasty recipe, we would just turn down the sweet.

Added a sprinkle of toasted sesame seeds and a dash of sesame oil once the noodles were plated. Delish!

I would follow Eric kim to the ends of the earth. Made this between terrifying tornado storms in the mid-south tonight. Just the right amount of concentration needed to be a welcome distraction. supremely comforting.

This was easy and delicious. If anyone is wondering if it can be made vegan, I substituted maple syrup for honey and Earth Balance for butter and it was perfect.

Super tasty and easy to make. It's got a good amount of heat but adjust gochujang up or down to your preference. As-is was perfect for me, a bit too spicy for my wife. We had it with sliced scallions, as suggested, and after a few bites I chopped up some roasted salted peanuts and threw those on and it really added something so I'd strongly recommend it.

I added some mukimame (shelled edamame) to the pasta water at the end of the noodles cooking to add some protein. Also, some matchstick carrots along with the scallions to add crunch. Yum.

If I'm going to use some pasta water to enrich the sauce, why not cook the pasta in a smaller amount of water in a skillet, so the pasta starch is more concentrated in the water?

This is such a fabulous twist! I personally recommend using bucatini and leaving the sauce thicker (no pasta water). I added sesame seeds and a small drizzle of sesame oil with scallions. WOWIE! So. Good.

I'm amazed at the lack of notes describing modifications to this recipe. Unusual for our crowd (and I'm one that enjoys/appreciates/learns from reading all of the comments and ideas) and a true tribute to Eric Kim. Looks like this recipe just works and I can't wait to try it!

The pasta is more likely to be sticky/gluey if it doesn't have a lot of water to roam around in.

Easy to modify to your liking! Keeps and reheats well

Eric, I think I am in love with these noodles, and by extension, you. Since coming across this recipe, I’ve made them three times in the last ten days, and I am NOT a recipe repeater. (My favorite dish on earth is mapo tofu, and I make it - maybe - once per quarter.)I add red chile flakes to the sauce, because I am a fiend for spice, and I top the noodles with toasted sesame seeds, hot sesame oil, cilantro, and scallions, because I love garnishes. These noodles are heaven. Thank you.

So good. I put gochubutter on roast chicken, roasted cabbage, potatoes, toast. You should bottle this stuff and sell it at Whole Foods then retire early to the beach somewhere. Rock on.

Incredible. Simple and delicious. Water is needed if sauce clumps, but don’t worry it comes together. Added sesame seeds and lots of green onion and SOBA NOODLES. Made with spaghetti before but soba was a GAME CHANGER. Perfect last minute meal.

Just made this with one change; I didn’t have honey and used equal amount of mirin. I added some tofu and frozen broccoli. This recipe is further proof Eric Kim can do no wrong. Easy, spicy, tangy - kind of an amazing Asian barbecue kind of thing. The butter made it just ever so slightly creamy. We’ll add this to our usual rotation.

The knife cut “squiggly” noodles from Trader Joe’s were perfect for this! Bless you, Eric, for the single serving instructions!

Thanks to the commenters who suggested cutting back on honey. Topped with two jammy eggs and finished with sesame oil instead of the additional butter - delicious. Don’t skip the scallions!

This is definitely a do over. For proteins, I sauteed mushrooms with olive oil. Melted one stick of butter, sauteed the garlic then added 1 lb of shrimp. Removed the half cooked shrimp then poured in the honey, gocuchang and sherry vinegar mixture till reduced. Put shrimp back in and let if finish cooking before adding the pasta.

Loved this! Agree with the reviewers who suggested to double up on the sauce and add something crunchy. I ended up with crunchy spicy garlic which was WOW. Def in my rotation now!

I made this tonight. I added shallots along with the garlic and threw in spinach at the end. The dish was good but not mind-blowing. I much prefer the Caramelized Shallot pasta recipe from The NY Times Cooking. That recipe is incredible.

Thanks for the single serving directions. I couldn't decide between scallions and cilantro, so I topped the noodles with both. For my palate, the cilantro was the clear winner. It added a whole new taste to the dish, whereas I could barely taste the scallions through the heat of the gochujang.

I also recommend doubling the sauce! We just made it and we felt like it could have used a deeper flavor. The flavor that was there was absolutely awesome. We’re big fans of gochujang from a different NYT recipe (shrimp), and it’s our go to additive for some flavorful heat.

It came out perfectly, but I don't know. I just found it to be sort of OK. Maybe if you grow up with gochujang in your life, then this is pure comfort food. But for us, not so much. It's fine. It was easy. We ate it. Won't make it again.

So good! It was dying for a runny egg on top, and it made a fabulous addition. Amped up the richness of an already deliciously rich dish.

I enjoyed this! Added some crispy tofu I cooked up, some microgreens, sesame oil and a sprinkling of gomasio (toasted sesame seeds and sea salt)! Yummy! One of my kids didn't like and one thought it was just okay. Kids!