By Eric Kim
Updated Dec. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(5,790)
- Notes
- Read community notes
These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.
Featured in: Gochujang Is So Much More Than a Condiment
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Ingredients
Yield:4 servings
- 1pound spaghetti or other long pasta
- 6tablespoons unsalted butter
- 12garlic cloves, finely chopped (about ⅓ cup)
- Kosher salt and black pepper
- ¼cup gochujang paste (not sauce; see Tip)
- ¼cup honey
- ¼cup sherry vinegar or rice vinegar
- Finely chopped cilantro or thinly sliced scallions (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
693 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 18 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
Step
2
While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
Step
3
Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
Step
4
Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
- Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.
- To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.
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5,790
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Private Notes
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Cooking Notes
Annie B
Many thanks for including instructions for a single serving. The onesies of the world salute you, Eric!
jacqueline
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.
ann
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.
dimmerswitch
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
Max Alexander, Rome, MasterChef Italia
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.
Jesse & Jen In MSP
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.
Marcel
Added a sprinkle of toasted sesame seeds and a dash of sesame oil once the noodles were plated. Delish!
kat
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.
Cathy
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.
Joel P
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.
Sao
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.
DG
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?
Frankieee
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.
Kathleen
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!
Laura G.
The pasta is more likely to be sticky/gluey if it doesn't have a lot of water to roam around in.
Helen
I could not find gochujang paste at all in any of my grocery stores (I'm in Montana!). I don't know if gochujang sauce is stronger or weaker, but I would just say go easy because you can always add more later. The first time I made this it was inedible (my fault), but the last two times, these noodles were positively addictive. I attribute to going a little easy on the spice until you get exactly what you want. Thank you Eric Kim for a wonderful recipe.
Elyse K
Easy and satisfying dish. Just the right balance of sweet and tangy with just enough heat but not too much. I followed some suggestions of others— I pulled the noodles out with tongs rather than draining in a colander, and added chopped peanuts and toasted sesame seeds on top. And since I had some in the frig, I added some shredded chicken breast. Will definitely make this again!
AJ
Also very delicious cold straight out of the fridge for leftovers.
Lesley
Absolutely delicious. Followed the recipe exactly EXCEPT cooked 1 pound of large shrimp with the garlic, then removed until adding back in at the end. Used both cilantro and scallions for serving. This is a keeper.
KO
I found this to be a deliciously weird flavor profile. Hard to stop eating it. For me personally too much butter. I will make it again, but lose the 2 tablespoons at the end & maybe try some shrimp.
Mary
The paste is not available where I live. Most readers live outside of metro NYC.
Kimberly
This was a huge hit across the family. Serve with some steamed veg to balance it out. The kiddo added parmesan to his but I was happy with just the green onion.
christina in fargo
I used half the amount of honey as suggested by others and felt it was just right. We added chopped peanuts and sautéed tofu cubes for protein. Yummy.
Flora
Delicious! Added a grating of cheddar to finish.
Andy I
Saw someone else cooking this on Insta and knew it HAD to be an Eric Kim recipe right away, came here for the real thing and was not disappointed. Added some garlicky chicken because I had some that needed using.
robin
appreciated the enthusaism and the onesies proportions. i was 'all-in' when i prepared this . unfortunately i was undewhelmed with the dish. i gues the sweet/salty isn't my thing (?). will not make again. but i do now have a big tub of gochujang, which i look forward to exploring--so thank you for expanding my horizons!
chitown mezzo
Delicious and easy for those nights when you’re hungry with nothing in the fridge (and/or you don’t feel like making something fussy). Added some cooked SPAM cut into matchsticks, which was delish. Might reduce the honey next time. Definitely cook your noodles in a saucepan so that the water is super starchy (and boils faster) — makes a big difference!
Barry
Too garlicky for my taste
Ty Fieri 🔥
The serving for one is perfect. Today I topped with some fried shallots and sesame seeds - delightful :) This is a great comfort meal.
sunny
Added a few anchovies to the butter and garlic and skipped the honey completely since the rice vinegar is somewhat sweet. I cooked some steaks in the cast iron which was a beautiful topping on the noodles.
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