Gochujang Buttered Noodles

Name: Gochujang Buttered Noodles
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 11 ounces approx. 300 grams noodles or long pasta; 2 tablespoons butter; 5 cloves garlic minced; 2 tablespoons gochujang paste; 1 teaspoon gochugaru (Korean chili flakes, optional); 2 tablespoons honey; 1 tablespoon lime juice (freshly squeezed); finely chopped cilantro

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Try these fantastic gochujang buttered noodles. It's a delightful fusion of both Eastern and Western flavors, all on one plate. The perfect blend of savory flavor, mild heat, and a touch of sweetness that everyone will love.

Gochujang butter noodles served on a white plate.

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Ingredients You'll Need
Preparations Step By Step
Topping Ideas
Storage and Reheating
Helpful Tips
FAQs
More Asian Recipes You Can Try
Recipe
Comments

These noodles are super quick, easy to make, and budget-friendly. You can whip this up in 15 minutes by combining just eight ingredients. Perfect for a weeknight treat.

The key to this fusion recipe is the generous slathering of the sauce. It's a delicious and addictive sauce combining the flavors of butter, garlic, gochujang, and honey.

This gochujang butter sauce is so simple and versatile. It goes great with any noodles and toppings. You can't go wrong.

While the recipe is mildly spicy, adding a touch of gochugaru (Korean chili flakes) can really lift the sauce. However, it's completely optional.

Serve these noodles with a protein like crispy fried eggs, grilled chicken, shrimp, sausages, or tofu, and some greens such as blanched spinach or bok choy for a tasty and satisfying meal.

Ingredients You'll Need

Gochujang buttered noodles recipe ingredients placed on an earthy background.

Noodles: Choose your preferred types of noodles, such as egg noodles, udon, ramen, or spaghetti.

Butter: Adds richness and flavor to the dish. I used salted butter but unsalted will also do.

Garlic: Fresh garlic adds a robust and aromatic flavor. Modify the quantity as per your preference.

Gochujang paste: Gochujang is a spicy fermented Korean chili paste made from gochugaru, glutinous rice, fermented soybean, barley malt, and salt. It's a bit spicy, a little sweet, and has a savory, umami kick.

Often sold in red plastic tubs and glass jars, you can find gochujang paste in Korean grocery stores, well-stocked supermarkets within the international aisle, or on Amazon.

Gochugaru / Korean chili flakes: Optional ingredient for additional heat. You can find them in Korean grocery stores or online. If you can't find them, you can substitute them with crushed red pepper flakes or use half the amount of cayenne pepper or regular chili powder.

Honey: Honey adds a tasty, sticky layer to the noodles, making them really satisfying. I strongly suggest keeping it, but if you have to switch, you can use maple syrup, brown sugar, or regular sugar instead.

Lime juice: a dash of fresh lime juice gives a zesty kick, making the overall flavors pop. Lemon juice can be used as well.

Cilantro: Fresh chopped cilantro for added freshness and herby touch. Use as a garnish or mix into the dish.

Preparations Step By Step

Get all the necessary ingredients ready.
Heat a large pot of salted water until it boils. Cook the noodles according to the package instructions. Reserve some of the noodles cooking water before draining, as you'll need it in the sauce later.
In a pan, heat butter over medium heat. Sauté the minced garlic until fragrant.
Add gochujang paste, gochugaru (if using), and honey to the pan. Stir for a couple of seconds. Add a splash of reserved cooking water and stir to form a sauce.

4 images showing sauteing garlic in butter, preparing the sauce, and tossing noodles in the gochujang buttered sauce.

Taste the sauce and adjust it to suit your preferences.
Add the cooked noodles and toss to coat in the sauce evenly. If the noodles seem dry, you can add a bit more noodle-cooking water.
Turn off the heat. Add freshly squeezed lime juice and chopped cilantro. Toss to combine.
Top with preferred toppings. Enjoy!

Topping Ideas

Sprinkle some toasted sesame seeds or crushed peanuts for extra crunch and a hint of nuttiness.

Finely chopped green onions provide a fresh and mild onion flavor.

Thinly sliced cucumber or radishes bring some refreshing crispiness to the dish.

Crispy fried shallots for a savory and aromatic touch.

Fresh bean sprouts for some refreshing and crunchy texture.

Top it with a soft-boiled egg for a protein boost.

Sprinkle shredded nori (seaweed) for a subtle umami flavor.

You can also mix and match these toppings to create a personalized and delightful bowl of gochujang butter noodles!

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the noodles in a pan on the stove or in the microwave. Add a splash of water or broth to maintain moisture.

Helpful Tips

The noodles shouldn't be too firm or undercooked, as they will soak up the liquid and dry out quickly.
Feel free to tweak the heat, sweetness, and savory aspects of the sauce to match your taste.

FAQs

Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance and store it in the refrigerator. Just reheat and toss with freshly cooked noodles when ready to serve.

Is this dish suitable for meal prep?

Yes, it can be an excellent option for meal prep. Prepare the noodles and sauce separately, then combine before serving.

Is there a recommended substitute for gochujang?

If you don't have gochujang, you can try using a combination of miso paste, gochugaru or chilli powder, soy sauce, and sugar for a similar flavor.

Is gochujang paste the same as gochujang sauce?

No, gochujang paste and gochujang sauce aren't the same. Gochujang paste is indeed used as the base for gochujang sauce, and the sauce requires additional ingredients to thin down the paste.

More Asian Recipes You Can Try

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

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