Gochujang Buttered Noodles

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.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 pound Spaghetti
• 4 tablespoons Unsalted butter
• 12 Garlic cloves Finely chopped
• 0 Salt
• 0.25 cup Gochujang paste
• 0.25 cup Honey
• 0.25 cup Sherry vinegar or rice vinegar
• 2 tablespoons Unsalted butter
• 0 Salt
• 0 Black pepper
• 0 Cilantro finely chopped
• 0 Scallions thinly sliced

Instructions

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 tablespoons of the butter in a skillet over medium-low heat. 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 heat. 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.
4. Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons of butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce.
5. Taste and season with salt and pepper. Top with cilantro or scallions if using, and serve immediately.