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Gochujang Buttered Noodles

Gochujang Buttered Noodles combine spicy fermented chili paste with melted butter and chewy noodles for a rich glossy dish ready fast.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Korean-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Thick Wheat Noodles
  • 2 tbsp Unsalted Butter
  • 1 tbsp Gochujang Paste
  • 1 tbsp Light Soy Sauce
  • 1 tsp Brown Sugar
  • 3 Cloves Garlic
  • 1 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Neutral Oil
  • 2 Green Onions thinly sliced
  • 1 tsp Toasted Sesame Seeds

Equipment

  • Large Wok
  • Saucepan
  • Tongs
  • Mixing bowl

Method
 

  1. Boil the wheat noodles in salted water until chewy but tender. Drain and rinse quickly to stop cooking then toss lightly with sesame oil.
  2. In a small bowl whisk gochujang paste, soy sauce, brown sugar and rice vinegar until smooth. This forms the base for spicy gochujang noodles.
  3. 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.
  4. 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.
  5. 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.