Gochujang Buttered Noodles

Pasta is always an easy meal when the week is busy, but it needs some help to keep it interesting. This recipe from New York Times Cooking can be made with spaghetti or ramen (I used spaghetti for the first try in the Delaney test kitchen) and overall it was super easy.  I was able to make it with ingredients we had on hand, which is always a bonus. I also found that it had quite a kick, which made it a hit with the spicy/hot food lovers in my family. So yes - this will make it into the dinner rotation for us.



Gochujang Buttered Noodles
INGREDIENTS:

• 1 lb spaghetti or other long pasta
• 6 Tbsp  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 (optional)

PREPARATION:

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.
2. While the pasta cooks, melt 4 Tbsp 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.
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.
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

• To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ Tbsp unsalted butter (1 Tbsp to fry the garlic and ½ Tbsp for the sauce at the end); 3 garlic cloves; 1 heaping Tbsp gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.
• 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.

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