Name: Gochujang Buttered Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean fusion
Ingredients: 3 tbsp kosher salt (for salting water); ½ lb spaghetti (or other long pasta, udon, or ramen); 3 tbsp vegan butter (divided, or dairy butter if not vegan); 6 minced garlic cloves; 2 tbsp gochujang paste (not sauce); 2 tbsp rice vinegar (or sherry vinegar); 1 ½ tbsp agave syrup; Kosher salt and black pepper (to taste); Finely chopped scallions; Finely chopped cilantro

If you’re craving something quick, spicy, and absolutely comforting, I’ve got just the thing for you: my Gochujang Buttered Noodles Recipe. This dish is a glorious mashup of silky butter, fiery Korean chili paste, and tender noodles that come together faster than you can say “dinner’s ready.” Honestly, once you try it, you’ll wonder how you ever lived without this flavor-packed, simple noodle bowl in your life.

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Why You’ll Love This Recipe

Quick and Easy: Ready in under 25 minutes, it’s perfect for busy weeknights.
Bold Flavor: The spicy-sweet tang of gochujang balanced with buttery richness is irresistible.
Flexible: Use your favorite noodles or butter type to make it your own.
Always a Crowd-Pleaser: My family goes crazy for this one, and it’s a guaranteed hit whenever I serve it up.

A close-up of a white plate filled with multiple small nests of bright orange spaghetti coated evenly with a reddish-orange sauce, a few green herb leaves scattered on top and around the pasta. A fork lifts a tangle of the spaghetti above the plate, showing the smooth, slightly glistening texture of the noodles against a clean white marbled background. The light highlights the fine specks of seasoning on the spaghetti strands. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the flavors to sing? It’s all about the balance between the spicy gochujang paste, buttery richness, and a touch of tang from vinegar. Plus, fresh scallions and cilantro add just the right pop of freshness at the end.

Kosher salt: Never skip salting your pasta water—it seasons noodles from the inside.
Spaghetti or long noodles: I often swap between spaghetti, udon, or even ramen noodles depending on what I have on hand.
Vegan butter: I love how plant-based butter melts so beautifully here, but dairy butter works wonders too.
Garlic cloves: Minced fresh garlic brings that mellow, aromatic base to the sauce.
Black pepper: Freshly cracked is best for that subtle heat contrast.
Gochujang paste: The star of the show! Use paste to get that authentic depth, not the sauce.
Rice vinegar: Adds a delicate acidity to brighten the dish.
Agave syrup: Just enough sweetness to round out the flavors.
Scallions and cilantro: Finely chopped for a fresh, herbal finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Gochujang Buttered Noodles Recipe is—feel free to make it your own! I often switch things up depending on what mood I’m in or what’s in season around my kitchen.

Add Protein: Sometimes I toss in sautéed tofu, shrimp, or shredded chicken to bulk it up.
Spice Level: If you want it milder, reduce the gochujang or add a splash of soy sauce for umami without heat.
Noodles Swap: Try it with soba, rice noodles, or even zucchini noodles for a lighter twist.
Herbs: Cilantro is a favorite, but basil or mint can lend an interesting fresh kick.

How to Make Gochujang Buttered Noodles Recipe

Step 1: Cook Your Noodles Just Right

Start by bringing a big pot of water to a rolling boil and don’t forget to salt it generously—that’s the secret to tasty noodles. Add your spaghetti or preferred long noodle and cook it according to the package, aiming for al dente. Avoid overcooking because you want the noodles to hold up nicely when tossed in the sauce.

Step 2: Build the Flavorful Gochujang Butter Sauce

While your noodles cook, melt 2 tablespoons of butter in a skillet over medium-low heat. Add minced garlic and gently cook it until golden—this just takes about 1 minute. Be careful not to brown or burn the garlic; it should be fragrant and mellow. Stir in the gochujang paste, rice vinegar, and agave syrup. Bring it up to a gentle simmer and stir constantly for about 1 minute to marry all the flavors beautifully. Then, remove from heat and let it sit while you drain your noodles.

Step 3: Toss and Finish Like a Pro

Drain your cooked noodles, reserving a cup of the pasta water—that’s your secret weapon for getting the sauce to cling perfectly. Return the noodles to the pot and pour in your sauce along with the remaining 1 tablespoon of butter. Stir, stir, stir until the butter melts and the noodles are coated. If the sauce feels too thick, add a splash or two of the reserved pasta water until you get that glossy, silky consistency you’re aiming for. Taste and season with salt and pepper.

Step 4: Garnish and Serve

Sprinkle finely chopped scallions and fresh cilantro on top—the brightness these herbs add is the final magic touch. Serve it hot and prepare to get compliments!

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Pro Tips for Making Gochujang Buttered Noodles Recipe

Reserve Pasta Water: This helps loosen the sauce and makes the noodles perfectly glossy without thinning the flavor.
Low and Slow Garlic: Cooking garlic gently brings out sweetness and avoids bitterness.
Use Real Gochujang Paste: It’s less sweet and more complex than gochujang sauce, giving your noodles authentic depth.
Don’t Skip Fresh Herbs: They add brightness and break up richness—trust me, they make a world of difference.

How to Serve Gochujang Buttered Noodles Recipe

The image shows a white plate with seven small nests of spaghetti arranged closely together. The spaghetti is bright orange, coated with a smooth tomato sauce. Small green bits of chopped herbs are sprinkled over the pasta, adding contrast. The plate sits on a white marbled surface with scattered herb pieces around it, and a green cloth is partially visible in the upper left corner. The lighting highlights the glossy texture of the sauce on the noodles. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go with a generous sprinkle of chopped scallions and fresh cilantro; their herbal punch perfects every forkful. If you’re feeling fancy, a handful of toasted sesame seeds or a drizzle of toasted sesame oil also add amazing nuttiness.

Side Dishes

The rich, spicy noodles pair wonderfully with a crisp cucumber salad or quick pickled veggies for contrast. For a heartier meal, steamed broccoli or roasted mushrooms alongside makes a great combo.

Creative Ways to Present

For dinner parties, I like serving these noodles in individual bowls with a soft-boiled egg perched on top and a sprinkle of chili flakes to impress guests. It transforms the simple dish into an eye-catching, restaurant-style meal.

Make Ahead and Storage

Storing Leftovers

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. To keep flavors fresh, add a small pat of butter or a drizzle of olive oil before sealing to prevent sticking.

Freezing

I personally don’t freeze these noodles because the buttered sauce can separate, but if you want to, freeze the sauce and noodles separately in airtight containers to keep things fresh.

Reheating

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, stirring constantly. Microwave works too, but add some liquid so the noodles don’t dry out.

FAQs

What type of noodles work best for Gochujang Buttered Noodles Recipe?

Spaghetti works perfectly because it’s long and holds sauce well, but you can also use udon, ramen, or soba noodles depending on your preference. Just cook according to package directions and aim for al dente for the best texture.
Can I make this recipe vegan?

Absolutely! Use vegan butter and make sure your gochujang paste doesn’t contain any animal products. This recipe is designed to be vegan-friendly and still full of rich flavor.
How spicy is the Gochujang Buttered Noodles Recipe?

Gochujang paste has a moderate heat level with a sweet and savory profile. If you’re sensitive to spice, start with less paste and add more to taste. The butter and agave help mellow out the heat.
What if I don’t have gochujang paste?

You can try subbing with a mixture of chili paste and miso, but the flavor won’t be quite the same. I really recommend picking up gochujang paste because it adds a unique depth and balanced heat that’s hard to replicate.
Can I prepare the sauce ahead of time?

Yes! Make the sauce a day ahead and store it in the fridge. Warm it gently before tossing with freshly cooked noodles to save time on busy days.

Final Thoughts

This Gochujang Buttered Noodles Recipe has become a go-to in my kitchen, especially when I’m craving something cozy but crave-worthy without the fuss. It’s quick, deeply flavorful, and so satisfying. I hope you’ll enjoy making it as much as I do—there’s just something special about that balance of spicy, sweet, and buttery that hits all the right notes. So grab your favorite noodles, get the butter melting, and let’s make dinner a little more exciting tonight!