Gochujang buttered noodles nyt

Gochujang Buttered Noodles From the New York Times Ingredients 1 pound long pasta 6 tablespoons 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

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. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.

These gochujang buttered noodles are so flavorful and come together in just 10 minutes! Control the spice level to your preference by using more or less gochujang!

Buttered Gochujang Noodles (a New York Times recipe) — I halved the recipe so these are the measurements I used Ingredients (yield

Creamy, savory, and spicy noodles made with Korean pepper paste and regular peanut butter.

Gochujang Buttered Noodles are the cozy comfort food you didn't know you needed! They are simple, quick, and delicious.

Try these easy gochujang buttered noodles. You can whip this up in 15 minutes with just eight ingredients. Perfect for a weeknight treat.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

Chewy noodles tossed in a spicy gochujang-based sauce, packed with bold flavors and a hint of sweetness.

Gochujang Buttered Noodles - Crafty Cookbook