Pasta: Gochujang Butter
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

4 ounces linguine or other long pasta
2 tbsp unsalted butter (in pan)
1 tbsp unsalted butter (to finish)
6 garlic cloves, finely chopped
Kosher salt and black pepper
Finely chopped cilantro or thinly sliced scallions (optional)

PREP:
2 tbsp gochujang paste (not sauce; see NOTE)
2 tbsp honey
2 tbsp sherry vinegar or rice vinegar

PREPARATION

1. While pasta cooks, melt 2 Tbsp butter in small skillet over medium-low. Add garlic and season generously with salt. Cook (stirring occasionally) until the garlic starts to soften but not brown — 1 to 3 minutes.

2. Stir in PREP and bring to a simmer over medium-high. Cook (stirring constantly) until mixture reduces significantly — 2 to 3 minutes. Remove from the heat.

3. Add cooked pasta and 1 Tbsp butter. Vigorously stir until butter melts. Add splashes of pasta cooking water, as needed, to thin out sauce. Taste and season with salt and pepper. Top with cilantro or scallions (if using) and serve immediately.

NOTE Use plain gochujang paste, not gochujang sauce, which has additives like vinegar and sugar. To easily measure out gochujang, swipe a little neutral oil inside the measuring spoon so it slips right out.

SINGLE SERVING:
2 ounces linguine or 3 ounces instant ramen noodles
1 tbsp unsalted butter (in pan)
1/2 tbsp unsalted butter (to finish)
3 garlic cloves, finely chopped
Kosher salt and black pepper
Finely chopped cilantro or thinly sliced scallions (optional)

PREP:
1 heaping tbsp gochujang paste
1 tbsp honey
1 tbsp sherry vinegar or rice vinegar

PREPARATION
Smaller skillet and decrease the cook times throughout by 1 to 2 minutes.

Updated 2025-07-23

return to top