Gochujang Garlic Butter Pasta
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.
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.