Gochujang Buttered Noodles From the New York Times Ingredients 1 pound long pasta 6 tablespoons unsalted butter 12 garlic cloves, finely chopped (about ⅓ cup) Kosher salt and black pepper ¼ cup gochujang paste (not sauce; see Tip) ¼ cup honey ¼ cup sherry vinegar or rice vinegar Finely chopped cilantro or thinly sliced scallions

These gochujang buttered noodles are so flavorful and come together in just 10 minutes! Control the spice level to your preference by using more or less gochujang!

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.

Buttered Gochujang Noodles (a New York Times recipe) — I halved the recipe so these are the measurements I used Ingredients (yield

Gochujang Buttered Noodles are the cozy comfort food you didn't know you needed! They are simple, quick, and delicious.

Gochujang Buttered Noodles - Crafty Cookbook

Another delcious pasta dish from Eric Kim, Buterred Gochujang Noodles. Quick and easy, perfect weeknight dinner?

Spicy and garlicky, these Korean-inspired saucy gochujung noodles deliver a kick of heat and rich umami flavor.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

SPICY KOREAN GOCHUJANG NOODLES 🌶️🍜 Recipe in First Coʍmеոτ 👇 Enjoy ❤