When I am looking for a simple and quick recipe filled with lots of flavor I often turn to pasta. It doesn’t hurt that gochujang is one of the ingredients and who doesn’t like butter. Also, when this recipe by Eric Kim of NYT Cooking received 5 stars (out of 5) it’s sure to be a winner. Besides I always have ingredients on hand to make a simple sauce such as this. By the way this is the tenth anniversary of NYT Cooking since Sam Sifton first started it.
Gochujang Buttered Noodles
- 1 lb. spaghetti or other long pasta of your choice (I used spaghettini and will cut the amount of pasta to 12 oz.)
- 6 tbsp. unsalted butter
- 12 garlic cloves, finely chopped (about 1/3 cup but to taste of course)
- salt and pepper if needed
- 1/4 cup gochujang paste
- 1/4 cup honey
- 1/4 cup sherry vinegar or unseasoned rice vinegar
- garnish with cilantro (I used parsley) sliced scallions or chives
Bring a large pot of water to boil; add the pasta and cook according to package instructions. Reserve some of the pasta cooking water. Drain the pasta and return to the pot.
While the pasta cooks, melt 4 tbsp. of the butter in a skillet. Add the garlic and season generously with salt. Cook, while stirring, until the garlic softens, 1-3 minutes.
Stir in the gochujang, honey and vinegar, and bring to a simmer. Cook, stirring constantly, until the mixture reduces, 3-4 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.
Transfer the sauce to the spaghetti pot and add the remaining 2 tbsp. butter. Vigorously stir and add splashes of the pasta cooking water to thin out the sauce. Don’t add too much pasta water or you will dilute the sauce. Taste and adjust seasonings. Garnish with cilantro (parsley), scallions or chives.
Recipe by cookingwithauntjuju.com
I love how you have used so many cloves of garlic! Sounds perfect. cheers sherry https://sherryspickings.blogspot.com/
Thanks Sherry – had just enough garlic! A great meal for me 🙂
Very intriguing combination of gochujang, honey and vinegar. I have them al, so will give it a try soon. Thanks for a great find! 🙂
Thanks Ronit – this is why I like NYT Cooking as you get comments and ratings – helps with whether to make a recipe or not. It’s a good one 🙂
beautiful! And very intriguing!
Thanks Mimi – great ingredients=great recipe 🙂
Wow that is a lot of garlic – I bet your kitchen smelled delicious! This sounds so easy and has an interesting combination of flavors. I think it would make a great addition to an Asian inspired meal. You cannot go wrong with gochujang!
Yes, it is but once the garlic is cooked it blends in with the rest of the ingredients. I love gochujang – a delicious Korean paste 🙂
You’re a genius. I’ve got to try this. Oh, yes, I do have all the ingredients on hand! 🍝🍃😋
Yes, I like a recipe that I don’t need to shop for. You will love it Gail 🙂
I have no doubt, Judi. 🥰
Aunt Juju, I made this dish tonight and I was surprised by how good it tasted. The spiciness of the gochujang mixed with the sweet honey, and then combined with the butter and vinegar created a really balanced flavor. This was such a great (and unique) treat. Thank you!
Thanks Al – all the ingredients worked well together. Simple, quick and even easy on the budget! It’s nice to have all the ingredients on hand – a small green salad and you have a great meal. Thanks for making it… 🙂