I can’t stop making these garlicky Gochujang Buttered Noodles. They’re bold, comforting, and incredibly simple. Ready in under 20 minutes, they hit the ideal balance of spicy, savory, and lightly sweet.
If you like easy Asian-inspired vegan noodles, try my Saucy Garlic Noodles, Thai-Style Sweet Potato Noodles, or Vegan Japchae-Style Noodles for more quick, flavorful dinners.
Quick Look: Gochujang Buttered Noodles
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 10 minutes
- 🍽 Total Time: 25 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 312 kcal
- 🫘 Protein: 8 g
- Dietary: Vegan (easy to adapt gluten-free)
- 😋 Flavor Profile: Salty, spicy, lightly sweet, comforting
- ✅ Difficulty: Beginner-friendly — no special tools required
Table of Contents
- Quick Look: Gochujang Buttered Noodles
- Praise for Gochujang Buttered Pasta
- Key Ingredients
- Recipe Variations
- How to Make Gochujang Noodles
- Jenné’s Recipe Tips
- Serving Suggestions
- Storage Directions
- FAQs
- More Vegan Pasta Recipes
- Recipe Card
Praise for Gochujang Buttered Pasta
This recipe delivers a gourmet flavor fast. Pantry staples like spaghetti, garlic, and butter combine with gochujang’s spicy-sweet depth, bright rice vinegar, and a touch of agave for balance. Toss with al dente noodles and finish with scallions and cilantro for a striking, comforting weeknight dish inspired by the New York Times recipe.
Key Ingredients
Noodles: Spaghetti or any long pasta — linguine, fettuccine, udon, or ramen all work. Use gluten-free pasta or rice noodles if needed.
Gochujang Paste: A Korean fermented chili paste that gives spicy-sweet depth and vibrant color. Use paste, not thin sauce, for the right texture and intensity.
Garlic: Fresh minced garlic provides the aromatic backbone. Pre-minced can work in a pinch, but fresh is best.
Rice Vinegar: Adds a bright tang to balance richness. Sherry vinegar can substitute if necessary.
Agave Syrup: Softens heat with gentle sweetness; maple syrup is a fine substitute.
Other: Vegan butter for richness, and scallions and cilantro to garnish.
See the recipe card below for exact quantities.
Recipe Variations
Customize the dish to suit your taste or pantry:
- Spicy Sesame: Add an extra tablespoon of gochujang and 1 tablespoon toasted sesame oil. Finish with lime and toasted sesame seeds.
- Protein Boost: Stir in crispy tofu or marinated tofu for added protein and texture.
- Extra Veggies: Fold in sautéed spinach, snap peas, bok choy, or broccoli, or serve with broccolini or roasted cabbage.
- Creamy Version: Stir in a splash of coconut milk for a richer, creamier sauce.
- Gluten-Free: Use gluten-free spaghetti or rice noodles instead of wheat pasta.
How to Make Gochujang Noodles
- Boil noodles. Bring a large pot of heavily salted water to a boil. Add spaghetti and cook until al dente per package directions.
- Reserve and drain. Save 1 cup of the pasta cooking water, then drain the noodles and return them to the pot.
- Sauté garlic. While pasta cooks, melt 2 tbsp vegan butter in a skillet over medium-low heat. Add minced garlic and cook about 1 minute until golden but not brown.
- Add sauce ingredients. Stir in gochujang paste, rice vinegar, and agave. Bring to a brief simmer over medium heat, stirring constantly for about 1 minute, then remove from heat.
- Toss together. Pour the sauce and the remaining 1 tablespoon of butter into the pot with the noodles. Stir until the butter melts and the pasta is evenly coated. Add reserved pasta water in small splashes as needed to loosen the sauce so it clings to the noodles.
- Season and serve. Taste and adjust with salt, pepper, or a splash more vinegar. Garnish with chopped scallions and cilantro, and serve hot.
Jenné’s Recipe Tips
- Prep everything first. The recipe moves quickly, so measure and chop before you start to avoid overcooking the garlic.
- Salt the pasta water well. Make it taste like seawater to ensure flavorful noodles.
- Reserve pasta water. The starchy water helps the sauce cling to the pasta and smooths the texture.
- Use good gochujang paste. The paste sets the dish’s flavor — pick a quality brand and adjust the amount if you’re sensitive to heat.
- Taste and balance. Adjust salt, pepper, or vinegar at the end to suit your palate.
- Garnish generously. Fresh scallions and cilantro brighten the rich sauce.
Serving Suggestions
Serve these noodles on their own or finish with a squeeze of lime or crushed roasted peanuts. For a fuller meal, pair with a fresh salad, miso soup, or a tofu stir-fry.
For more easy vegan dinners, see the full collection of Vegan Entrées on the site.
Storage Directions
- Refrigerate: Cool to room temperature, store in an airtight container for 3–4 days.
- Freeze: Keep in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or vegetable stock to loosen the sauce and restore moisture.
Gochujang Buttered Noodles FAQs
Gochujang combines savory umami, gentle chili heat, natural sweetness, and a mild tang from fermentation.
It has a noticeable warmth but is balanced by sweetness and umami. Spice varies by brand—start with less if you’re sensitive.
Yes. Prepare and refrigerate for up to 4 days. Reheat with a splash of water or broth to refresh the sauce.
It’s not recommended. Paste is thicker and more concentrated; sauce is thinner and pre-seasoned, which can change the dish’s flavor and texture.
Yes. Swap in rice noodles or gluten-free pasta for a gluten-free version.
More Tasty Vegan Pasta Recipes
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If you tried this Buttered Gochujang Noodles recipe, please leave a star rating and a comment below to let me know how it went. Thanks for visiting!
Gochujang Buttered Noodles
Ingredients
- 3 tbsp kosher salt (for salting water)
- ½ lb spaghetti or other long pasta (udon or ramen can be used)
- 3 tbsp vegan butter, divided (or dairy butter)
- 6 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 tbsp gochujang paste (not sauce)
- 2 tbsp rice vinegar (or sherry vinegar)
- 1 ½ tbsp agave syrup
- Finely chopped scallions and cilantro, to garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
- Reserve 1 cup of the pasta cooking water. Drain the noodles and return them to the pot.
- While the pasta cooks, warm 2 tbsp of butter in a skillet over medium-low heat. Add the garlic and cook about 1 minute until golden but not browned.
- Stir in the gochujang paste, rice vinegar, and agave. Bring to a simmer, stirring constantly for about 1 minute, then remove from heat.
- Pour the sauce and the remaining 1 tbsp butter into the pot with the noodles. Stir until the butter melts and the noodles are coated. Add reserved pasta water in small amounts to loosen the sauce as needed.
- Season with salt and pepper to taste. Garnish with cilantro and scallions and serve hot.
Notes
This recipe adapts chef Eric Kim’s gochujang noodles featured in the NYT. Adjust gochujang to control heat and taste before serving. Store leftovers refrigerated up to 3–4 days or frozen up to 3 months; reheat with a splash of water or stock.