RECIPE

Gochujang Butter Noodle

A 15-minute bowl built on three good things: cold butter, hot pasta water, and a heaping spoon of slow-fermented gochujang. The kind of weeknight cooking that punches well above its weight.

  • Prep 5
  • Cook 10
  • Yield 2

Method

  • Bring a large pot of well-salted water to a rolling boil. Cook the noodles one minute shy of the package time. Reserve 1 cup of the starchy pasta water before draining.
  • While the noodles cook, set a wide pan over medium heat. Add the cold butter and let it foam without browning. Stir in the grated garlic for 30 seconds, just until fragrant.
  • Add the gochujang, soy sauce, and honey. Whisk into the butter for about 20 seconds. The paste should turn glossy and a shade darker.
  • Pour in 1/3 cup of the reserved pasta water. Swirl the pan until the sauce comes together into a smooth, ruby-red emulsion.
  • Add the drained noodles. Toss for one minute over low heat, splashing in more pasta water as needed, until each strand is evenly coated and the sauce clings.
  • Off the heat, finish with the toasted sesame oil and a final stir. Divide between two warm bowls. Top with spring onions, sesame seeds, and your egg or mushrooms if using.
  • Eat immediately.