Spicy Gochujang Butter Coats Simple Pasta for Bold Flavor
Source: cooking.nytimes.com
- Cook spaghetti in salted water and reserve some cooking water before draining.
- Make a sauce by sautéing garlic in butter, then simmering with gochujang paste, honey, and vinegar until thickened.
- Toss hot pasta with the sauce and extra butter, adding pasta water to coat noodles evenly.
Eric Kim's recipe transforms basic spaghetti into a quick Korean-inspired dish using gochujang - a fermented red chili paste that delivers spicy, savory umami. It blends the paste with butter, garlic, and a touch of sweetness for a glossy sauce that clings to the noodles. This 20-minute meal shows how pantry staples can create restaurant-level flavor at home.