If you’re craving a bowl of spicy, buttery, glossy noodles that comes together in under 25 minutes, these Gochujang Buttered Noodles are exactly what you need. Using a full 16 oz box of thin spaghetti, this recipe makes enough for a hearty family meal—or the best leftovers ever.
The magic comes from the combination of gochujang and tomato paste, mixed with buttery sautéed onions and blistered cherry tomatoes. The result? A rich, savory, sweet-heat noodle dish inspired by Korean flavors but made with simple pantry staples.
Why This Recipe Works
- Balanced heat, butteriness, and umami
- Easy weeknight dinner ready in minutes
- Great for vegetarian or meat-based bowls
- Family-sized and meal-prep friendly
Key Ingredients
Thin spaghetti (16 oz): Perfect for soaking up the glossy sauce
Butter: Creates richness and silkiness
Onions + cherry tomatoes: Add sweetness and acidity
Gochujang: Brings spicy-savory depth
Tomato paste: Intensifies umami and makes the sauce cling
Soy sauce, honey, rice vinegar, sesame oil: Builds balance and complexity
Optional: cucumbers, gochugaru, sesame seeds, herbs
Serving Suggestions
Keep It Vegetarian
Top with crisp sliced cucumbers to cool down the spice and add crunch.
Serve With Steak
These noodles pair exceptionally well with steak—especially when marinated. Try it with my Favorite Steak Marinade.
Storage & Reheating
- Store in the refrigerator for 2–3 days.
- Reheat with a splash of water to revive the sauce and prevent sticking.
Gochujang Buttered Noodles
Ingredients
- 16 oz thin spaghetti
- 3 tablespoons unsalted butter
- 1 small onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 tablespoon gochujang
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/3 –1/2 cup reserved pasta water as needed
- Optional garnishes: sliced cucumbers sesame seeds, chopped cilantro, green onions, gochugaru
Instructions
- Cook the thin spaghetti according to package instructions. Reserve 1/3–1/2 cup of the pasta water.
- In a large pan over medium heat, melt the butter. Add the sliced onions and sauté for 4–5 minutes until softened and golden.
- Add the cherry tomatoes and cook for 2–3 minutes until they begin to blister.
- Stir in the garlic and cook for 30–60 seconds until fragrant.
- Add the gochujang, tomato paste, soy sauce, honey, rice vinegar, and sesame oil. Whisk until the sauce is smooth and glossy.
- Add the cooked spaghetti to the pan with a splash of pasta water. Toss until the noodles are evenly coated and the sauce becomes silky. Add additional pasta water as needed.
- Serve immediately. Top with sliced cucumbers for a vegetarian option or pair with a protein like steak
- Garnish with sesame seeds, fresh herbs, or gochugaru.
Notes
- Thin spaghetti absorbs sauce well—add pasta water gradually for your desired consistency.
- Adjust heat or sweetness by adding more gochujang or honey.
- Gochugaru adds a smoky, spicy finish.
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