By Eric Kim
Updated Dec. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(5,134)
- Notes
- Read community notes
These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.
Featured in: Gochujang Is So Much More Than a Condiment
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 1pound spaghetti or other long pasta
- 6tablespoons unsalted butter
- 12garlic cloves, finely chopped (about ⅓ cup)
- Kosher salt and black pepper
- ¼cup gochujang paste (not sauce; see Tip)
- ¼cup honey
- ¼cup sherry vinegar or rice vinegar
- Finely chopped cilantro or thinly sliced scallions (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
693 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 18 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
Step
2
While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
Step
3
Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 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.
Step
4
Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
Tips
- Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.
- To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.
Ratings
5
out of 5
5,134
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Annie B
Many thanks for including instructions for a single serving. The onesies of the world salute you, Eric!
jacqueline
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.
ann
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.
dimmerswitch
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
Max Alexander, Rome, MasterChef Italia
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.
Jesse & Jen In MSP
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.
Marcel
Added a sprinkle of toasted sesame seeds and a dash of sesame oil once the noodles were plated. Delish!
kat
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.
Cathy
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.
Joel P
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.
Sao
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.
DG
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?
Frankieee
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.
Kathleen
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!
Laura G.
The pasta is more likely to be sticky/gluey if it doesn't have a lot of water to roam around in.
Tina
My favorite quick solo recipe! I make the single serving version regularly and it’s always delicious. My additions are a poached egg and a slice of american cheese (trust me!). Adds a little protein and makes the sauce extra creamy.
cap
Made this with udon noodles and served with a runny egg and kimchi. Delicious! 😋
Barbok
It's hard to believe how something so simple can be so tasty!
dovemck
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.
Arroudee
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%?
Thatextraaccent
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.
SeaBear
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.
Cheryl
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!
Davey
Absolutely delicious. No substitutions needed.
Ben & Michelle
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.
Alicia
This was delicious. I cooked chicken thighs, coated them in the sauce and then served them on top of the noodles. Wowza!
georgia
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.
Kyle
Why did I wait so long to make this?? Thank you Eric, so simple and so delicious, this will be a family staple.
Katharine
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
Harbor Diner
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.
Private notes are only visible to you.