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Gochujang Butter Noodles

Korean · Dinner · Easy

Gochujang Butter Noodles

Total
22 min
Prep
10 min
Serves
2
Calories
515
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Springy noodles glisten with garlic butter, gochujang and a little honey. Rice vinegar cuts through the rich, gently fiery sauce.

Butter rounds out the fermented chile heat in Gochujang Butter Noodles, while a splash of noodle water makes the sauce cling instead of pool. Garlic goes in first so its aroma reaches every strand without scorching the chile paste.

Use plain dried wheat noodles and start with the measured gochujang; brands vary in heat. Toss over low heat once the noodles enter the pan to keep the butter sauce glossy.

SpicyGarlickyRichTrending30 MinuteWeeknightVegetarianNut-freeEgg-free

Method

  1. Bring a pot of water to a boil. Cook the wheat noodles for , or the package time, until springy and tender. Reserve 1/2 cup cooking water, then drain.

  2. Melt the butter in a wide skillet over medium-low heat. Add the garlic and cook for until fragrant. Stir in the gochujang, soy sauce and honey for until smooth.

  3. Add the noodles, rice vinegar and 1/4 cup reserved cooking water. Toss over low heat for until glossy, adding more reserved water a spoonful at a time if needed. Finish with scallions and sesame seeds.

Forkue tips

  • Use maple syrup instead of honey and plant-based butter for a vegan version.

Storing and reheating

Refrigerate for up to 3 days. Reheat in a skillet over low heat with a splash of water, tossing until the noodles separate and the butter sauce becomes glossy again.

Kitchen gear

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Nutrition per serving, estimated

515Calories
12gProtein
75gCarbs
19gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Gochujang Butter Noodles: FAQ

What can I use instead of gochujang?

A mix of miso and chili sauce can give a similar savory heat, but it will taste different. Gochujang supplies both fermented depth and a thick texture.

Why is my sauce greasy?

It needs a little starchy water and gentle tossing to bring it together. Lower the heat and add reserved noodle water in small splashes.

How do I store and reheat Gochujang Butter Noodles?

Refrigerate for up to 3 days. Reheat in a skillet over low heat with a splash of water, tossing until the noodles separate and the butter sauce becomes glossy again.

How long does Gochujang Butter Noodles take?

About 22 min in total: 10 min prep and 12 min cooking.

What do I need to make Gochujang Butter Noodles?

The key ingredients are wheat noodles, butter, garlic, gochujang, soy sauce and honey, plus pantry basics.

Any tips for Gochujang Butter Noodles?

Use maple syrup instead of honey and plant-based butter for a vegan version.

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