Gochujang Buttered Noodles deliver fiery heat wrapped in silky butter that clings to every chewy strand. The deep fermented chili flavor builds slowly while the glossy sauce coats the noodles for a rich slurp-worthy bite. It comes together fast with bold aroma, gentle sweetness and a savory finish perfect for a quick comfort meal.
Gochujang Buttered Noodles
Gochujang Buttered Noodles combine spicy fermented chili paste with melted butter and chewy noodles for a rich glossy dish ready fast.
Ingredients
Equipment
Method
- Boil the wheat noodles in salted water until chewy but tender. Drain and rinse quickly to stop cooking then toss lightly with sesame oil.
- In a small bowl whisk gochujang paste, soy sauce, brown sugar and rice vinegar until smooth. This forms the base for spicy gochujang noodles.
- Heat neutral oil and butter in a wok over medium-high heat until melted and slightly bubbling. Add minced garlic and cook until fragrant and lightly golden.
- Add the drained noodles to the wok. Pour in the sauce and toss continuously over high heat until the noodles turn glossy and evenly coated like takeout style noodles.
- Remove from heat and transfer to serving bowls. Sprinkle green onions and toasted sesame seeds over the top.
Notes
Cook the sauce on high heat for the final toss so butter emulsifies with starch from noodles creating a silky coating instead of oily separation.
