While it’s undeniably buttery, this Gochujang Garlic Butter Pasta still feels light thanks to its balanced sauce and clean flavors. Pair it with vegetables or protein to make it your own.
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I woke up today planning to make the most of my time and be productive. But as lunchtime got closer, I ran into a familiar weekend dilemma. I wanted to cook something I would actually enjoy, but I did not want to spend too much time in the kitchen. This happens almost every weekend and I always pause to think about it.
We live in a time where productivity is often treated like the measure of your value, and rest can easily feel like laziness. You might be thinking that I am overthinking it and that I could just take a break. But for me, cooking is a form of rest. Being in the kitchen gives me focus in a way that scrolling or watching something on TV never does, even though my mind is almost always full of things to do and think about. I also do not like eating boring food when I have the chance to make something different, so choosing a meal that is a little unusual or just makes me happy has become part of how I enjoy my downtime.
In those moments, making something simple but flavorful is my way of slowing down without giving up what I enjoy. Today that means something quick, satisfying, and a little different, like this Gochujang Garlic Butter Pasta. It is exactly the kind of meal that turns a regular weekend lunch into a moment I actually enjoy.
What Inspired Me to Make Gochujang Garlic Butter Pasta
I actually found this recipe on Instagram and saved it because it looked simple but flavorful. When I looked into it more, I found out that it’s quite a popular recipe by Eric Kim, a food columnist from the New York Times. I wanted to try it because the combination of gochujang and garlic butter sounded really interesting, with a mix of sweet, savory, and a little bit of spice.
What It Tastes Like
This pasta is buttery and garlicky without feeling heavy. The gochujang adds a gentle heat and a hint of sweetness that makes each bite interesting. I like finishing it with green onions because they give a fresh, bright note and a little crunch. The flavors come together in a way that is simple but satisfying, with just enough twist to make it feel special.
I’ve also seen what other people think about this dish. Many enjoy how easy it is to make and how flavorful it turns out with just a few ingredients. Some have added things like prawns, eggs, or peanuts and said it makes the pasta feel even more satisfying. On the other hand, not everyone loves it. Some people found it too sweet or tangy for their taste, or thought the sauce didn’t quite come together. It really depends on personal preference, and small tweaks like adjusting the sweetness or adding extra toppings can make a big difference.
What You’ll Need for Gochujang Garlic Butter Pasta
Pasta
I used spaghetti because it’s what I had on hand, but you can also try fettuccine, linguine, or even udon if you want something a bit different. Each noodle changes the feel of the dish a little, but they all work with the sauce.
Gochujang
This is a Korean chili paste that’s sweet, a little spicy, and full of umami. It’s what gives the pasta its signature flavor and makes it feel a bit special without being too hot.
Unsalted Butter
I like using unsalted butter here because gochujang can be a little salty. The butter makes the sauce rich and smooth, and you can always add more if you want it extra creamy.
Garlic
You’ll need quite a bit of garlic because it gives the sauce its warmth and aroma.
Honey
Honey adds a touch of sweetness to balance the spice from the gochujang. I used Capilano honey, but any mild honey you have will work. It just makes the sauce taste rounder.
Rice Vinegar
The original recipe calls for sherry wine, which is a slightly sweet, nutty fortified wine. I didn’t have any on hand, so I used rice vinegar instead. I like Ottogi Brown Rice Vinegar because it adds a gentle tang that brightens the sauce without taking over.
Salt
A pinch of salt helps bring all the flavors together and ensures the sauce isn’t flat. You can adjust it to taste depending on how salty your gochujang and butter are.
Green Onions
Chopped green onions add freshness and a slight crunch, balancing the richness of the sauce.
How to Make Gochujang Garlic Butter Pasta
- Bring a pot of salted water to a boil and cook your pasta until al dente. I like to save about a quarter cup of the pasta water before draining because it helps loosen the sauce later if needed.
- While the pasta is cooking, melt the butter in a large pan over medium heat. Add the garlic and sauté until it smells amazing and turns golden, about one minute.
- Stir in the gochujang, honey, and rice vinegar. Mix everything together until the sauce is smooth and glossy.
- Add the drained pasta to the pan and toss to coat. If the sauce feels too thick, add a little of the reserved pasta water until it reaches the texture you like.
- Taste the pasta and add a pinch of salt if you feel it needs it. The butter and gochujang already give it plenty of flavor so go slowly.
- Plate the pasta and sprinkle with chopped green onions for freshness and a bit of crunch.
What to Serve with It
Fresh, crunchy sides
- A simple green salad with a light dressing. It adds some crispness and makes the meal feel lighter.
- Sliced cucumber tossed with a little vinegar and sesame oil. It’s refreshing and gives a gentle crunch.
Veggies or greens
- Steamed or sautéed greens like bok choy, spinach, or green beans. They add color and help the meal feel more balanced.
Protein additions
- Pan-fried tofu or grilled chicken if you want something heartier.
- A soft-boiled or fried egg on top makes it feel more filling.
If you’re ready to make this, here’s the printable version of the recipe so you can follow along in the kitchen without switching back and forth. It has everything you need, from ingredients to step-by-step instructions.
Gochujang Garlic Butter Pasta
Equipment
- Large pot
- Large pan or skillet
- Knife and Cutting Board
- Colander
- Wooden spoon or spatula
- Measuring Spoons
Ingredients
- 200g pasta spaghetti, linguine, or fettuccine
- 3 tbsp unsalted butter
- 8 cloves garlic finely minced
- 1½ tbsp gochujang
- 1 tbsp honey
- 1 tsp rice vinegar
- salt to taste
Instructions
- Cook the pasta. First, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ¼ cup of pasta water, then set aside.
- Build the garlic butter base. Meanwhile, melt the butter over low to medium heat in a wide pan. Once melted, add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Be careful not to brown it.
- Add the gochujang. Next, stir in the gochujang and cook for another 30 seconds. This step helps mellow the paste and deepen its flavor.
- Balance the sauce. Then, add the honey, rice vinegar, and salt. Stir well until the sauce looks glossy and smooth. At this point, taste and adjust if needed.
- Emulsify with pasta water. Slowly pour in the reserved pasta water while stirring. As a result, the sauce will loosen slightly and coat the pasta beautifully.
- Combine and finish. Finally, add the cooked pasta to the pan. Toss gently until every strand is evenly coated. Cook for another 1–2 minutes, allowing the sauce to cling and thicken.
Notes & Tips
- Adjust the spice to your taste. Gochujang has a bold, slightly sweet heat. If you’re new to it, start with a smaller amount and gradually add more as you go. This way, the sauce stays balanced and won’t overpower the pasta.
- Balance the flavors. The combination of butter, honey, and gochujang creates a sweet-savory sauce, but it can sometimes taste a little salty or intense. Adding a touch more butter or a splash of pasta water helps mellow it out and makes the sauce silky.
- Protein options. This pasta works well with a variety of proteins. Lightly pan-fried shrimp, shredded chicken, crispy tofu, tempeh, or even a soft-boiled or fried egg can make it a more filling meal.
- Vegetables and sides. Freshness balances richness. Quick-steamed greens like bok choy, spinach, or green beans add color and crunch. A simple cucumber salad or tangy pickled vegetables pairs beautifully with the sauce, keeping the flavors bright and balanced.
- Make-ahead tips. If you want to save time, chop your garlic and green onions ahead of time. You can also measure out gochujang, honey, and vinegar into a small bowl so everything is ready to go. This makes it easy to whip up on a busy weekend without thinking too much.
- Storage and reheating. Leftovers can be stored in an airtight container in the fridge for 1–2 days. When reheating, add a splash of water or butter to revive the sauce and prevent the pasta from drying out.
- Experiment with noodles. While spaghetti works perfectly, you can try linguine, fettuccine, or even rice noodles. Just adjust the cooking time so they stay al dente.
If you give this Gochujang Garlic Butter Pasta a try, I’d really love to see how yours turns out. Tag me on Instagram @barelysalted so I can peek at your version.
If you’re in the mood to try something else, my Creamy Shrimp and Pumpkin Pasta is another weekend favorite. It’s a little sweet and super comforting, perfect for a lunch that feels a bit special.
Kitchen + Stereo
This post wouldn’t be complete without a song recommendation, so I recommend Eric Nam’s “Melt My Heart.” I remember it being one of my favorite kilig songs back then, haha, and it still makes me smile.
Love,
Jezelle
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