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.

It's hard to believe how something so simple can be so tasty!

Made this with rice wine vinegar - added a splash of lemon, served with chopped cilantro and I now have an amazing 'go to' dish. Just brilliant.

Whoever is doing your nutrition info is just making up numbers. There's no way a serving of this dish contains 18g of protein. 4 oz of pasta is about 4g of protein. A tbs of gochujang is around 1 g of protein. Garlic, honey, butter, vinegar are all basically zero protein foods. Where does 18g per serving come from? If Edamam is providing an "estimate" shouldn't the estimate not be off by 400%?

This was wonderful prepared as described, except using peanut oil instead of butter, and - as others suggested - adding the cooked pasta to the sauce by forking it from its cooking water so it also delivers some starch-rich water to the finished dish.

I have followed Eric Kim since his early days at Food 52. As a young widow, I embraced Table for One, shared his love of Faulkner, Hemingway and of course, Nigella. He knows what works together and his taste is impeccable, or at least right up my alley. These noodles are just plain genius. They were everything I wanted. The recipe (even the recipe for one) is perfection. Thank you, Eric.

Gochujang itself is a bit sweet, so reducing the honey is pretty helpful for those who do not like sweet things (if you're a fan of sweet and sour pork and the like, this recipe is perfect sweetness). 2 tablespoons is likely enough if you don't like things too sweet. Please follow the recipe otherwise, it's perfection. I used 2 tablespoons and it was pretty perfect for me, who doesn't do well with sweet in their savoury!

Absolutely delicious. No substitutions needed.

We enjoyed the interplay of sweet/salt/heat but agreed with other comments about the dish reading far too sweet. Next time plan on reducing the honey to a tablespoon at most. Will also try the edamame recommendation made by some, it needed a crunch and some extra protein. Do pay attention to the heat level of the Gochujang paste - if you buy a tub on the high side of the heat scale you may put the dish beyond the tastebuds of the more delicate eater.

This was delicious. I cooked chicken thighs, coated them in the sauce and then served them on top of the noodles. Wowza!

I’ve made this twice and loved it both times! I used maple syrup instead of honey and a lot less than written (1-2 tbsp), added edamame beans for some green (!), and served with roasted broccoli.

Why did I wait so long to make this?? Thank you Eric, so simple and so delicious, this will be a family staple.

Double the sauce if you’re using the whole pound of pasta (and are also a sauce girl). Maybe halve the honey and add some lemon

Used spaghetti squash with great expectations. Sauce was great but a little too heavy on the gochujang for the amount of squash I had. Added some left over rice and peas to temper the heat, and it was actually a nice combo. Will try again next time with a little less spice, and maybe toss in some greens.

this was overpoweringly sweet, to me.

Nice simple dish; fast & easy to make. I cut the gochujang by 1/4 because I don't like to much heat, and it was perfect. As a vegan it was easy to adapt by using vegan butter, and other than the above slight variations, used ingredients & proportions as written. While it was filling & flavorful I did feel like it needed an accompaniment, I'm pondering what might pair well with it (can't think of many vegan options) but until then will enjoy as a stand-alone dish. Would be fabulous with shrimp.