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.

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.

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.

Delicious! Added a grating of cheddar to finish.

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.

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!

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!

Too garlicky for my taste

The serving for one is perfect. Today I topped with some fried shallots and sesame seeds - delightful :) This is a great comfort meal.

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.

My first experience with gochujang paste but definitely not my last; this recipe was fabulous! Used the Thai "linguine" rice noodles from the pantry and although we had used up all the scallions earlier in the day, the whole family agreed that this dish was wonderful. Next time, we will add the scallions for "crunch". Thank you as always, Eric Kim!

I made this last night and it was really delicious. I didn't make any changes to the recipe as I always like to try it at least once as written. The flavor of the gochujang is so interesting that I didn't even mind that the dish was basically just noodles. Having said that, next time I will definitely take the advice of some of the commenters and add a few things ... green onions, carrot slivers, cubed tofu, ground peanuts ... all would have been very tasty additions.

PS, Also thinking of trying the sauce as a tofu marinade ... could see making the gochujang sauce, marinating firm tofu cubes in it for a few days, then cooking ... mouth watering. I do feel like I should be careful with this one as the base is a lot of butter!

Needed a bit of lemon juice and after that it was delish

This is so easy, delicious and flavor packed. I have used honey but also used maple syrup for the sauce when out of honey, both are delicious. Great recipe!

Finally made this and WOW, where has it been all my life. Used the one serving list and used Trader Joes Squiggly noodles. Used rice vinegar as that's what I had and will be making this again and again. I have recently been keeping the paste in my pantry because gochujung is just so incredibly good.