Gochujang Butter Noodles (Easy, 20 Minutes)

Gochujang butter noodles are the 20 minute dinner that tastes like it took all night. Spicy fermented chili paste, melted butter, garlic, and a splash of cream coat slippery noodles in a glossy sauce, and gochujang butter noodles are on the table faster than takeout. You need one pot, one pan, and a handful of pantry staples.

Quick Recipe Overview

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 4 | Yield: 4 servings

Ingredients at a glance: noodles, gochujang, butter, garlic, soy sauce, cream, spring onions, sesame seeds, and chili flakes.

Quick steps: 1. Boil the noodles. 2. Melt butter with garlic. 3. Stir in gochujang and cream. 4. Toss the noodles through the sauce and serve your gochujang butter noodles right away.

Why Gochujang Butter Noodles Work So Well

The trick is the balance. Gochujang brings sweet heat and deep umami, butter rounds it out, and a little cream keeps the sauce silky instead of sharp, so gochujang butter noodles taste rich without being heavy. Garlic and soy sauce tie it together, and the noodle water helps the sauce cling to every strand.

They also fit nights when you want big flavor with almost no effort. The noodles boil in one pot, the sauce comes together in one pan, and gochujang butter noodles are ready in 20 minutes with about 10 minutes of hands on work. That is why they work for busy weeknights and late night cravings alike: the pantry does the heavy lifting.

Look for gochujang in a red tub in the Asian aisle or at an Asian grocery store. It keeps for months in the fridge once opened, so one tub covers many dinners. Start with a mild tub if you are new to Korean cooking, and keep the paste in a sealed container so it stays soft and spoonable.

Ingredients for Gochujang Butter Noodles

For the sauce, you need 3 tablespoons of gochujang, 3 tablespoons of butter, 3 garlic cloves, minced, 1 tablespoon of soy sauce, and a quarter cup of cream.

For serving, you need 300 g of noodles (udon or spaghetti both work), spring onions, sliced, sesame seeds, and extra chili flakes to taste. The toppings for gochujang butter noodles need almost no prep, so keep them fresh and simple.

How to Make Gochujang Butter Noodles

Boil the noodles in salted water until just tender, and save a cup of the noodle water before draining.

Udon noodles are the classic pick here because they are thick and chewy, and the sauce clings to them well. Spaghetti works just as well if that is what you have, and ramen noodles cook even faster. Whatever you use, boil the noodles until just tender, since they keep cooking a little in the hot sauce.

Melt the butter in a large pan over medium heat, add the garlic, and cook for 1 minute until fragrant. Stir in the gochujang, soy sauce, and cream, and simmer for 2 minutes until the sauce turns glossy.

Add the noodles and a splash of noodle water, then toss until every strand is coated and the sauce clings. Serve right away with spring onions and sesame seeds. That is the whole method, and gochujang butter noodles taste best eaten hot while the sauce is still silky.

If the sauce ever feels too thick, add noodle water a spoonful at a time until it turns glossy again. If it feels too thin, let it simmer for another minute before adding the noodles, since the cream thickens as it cooks.

Toppings and Variations

Add a fried egg on top, stir in shredded chicken or shrimp, or add mushrooms and spinach for a fuller bowl. For more heat, add extra gochujang or a spoonful of chili crisp.

For a bigger bowl, add a soft boiled egg, a handful of edamame, or some shredded rotisserie chicken. Gochujang butter noodles also work as a side next to grilled chicken or salmon when you want a smaller portion.

If you love noodle dinners, try our easy beef chow mein next, or our easy chicken fried rice for another fast pan dinner. Gochujang butter noodles are quicker than both, which is why they work so well on the busiest nights.

For sides, a cucumber salad or steamed greens are all you need, and a bowl of our creamy vegan mushroom pasta shows how the same butter sauce idea works with mushrooms. Keep it simple and let the noodles be the star.

How to Store Gochujang Butter Noodles

Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water until the sauce loosens. Gochujang butter noodles thicken as they cool, so add a little water when you reheat.

For safe leftovers, follow the USDA guidance on leftovers and food safety: refrigerate cooked noodles within 2 hours and reheat until steaming throughout. Freeze portions of gochujang butter noodles for up to 1 month and thaw overnight in the fridge.

Frequently Asked Questions

What is gochujang? It is a Korean fermented chili paste made from chili, rice, and soybeans. Gochujang butter noodles get their sweet heat from it, and you can find it in most supermarkets or Asian grocery stores.

How spicy are they? Medium heat with a sweet finish. The butter and cream soften the chili, so gochujang butter noodles taste warm rather than fiery. Add more gochujang if you like real heat.

Can I make them dairy free? Yes. Swap the butter for vegan butter and the cream for coconut cream. The sauce still turns glossy, though it tastes a little lighter.

How many people does this serve? This recipe serves 4 people. Double the noodles and sauce for 8, and toss the noodles in a large bowl so the sauce coats evenly. A batch of gochujang butter noodles also works cold as a lunchbox noodle salad the next day.