Gochujang Butter Noodles (The Viral 10-Minute Korean Recipe)

Name: Gochujang Butter Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 packs ramen noodles (discard the seasoning packets) — or 200g udon or spaghetti; 3 tbsp unsalted butter; 2 tbsp gochujang (Korean fermented chili paste); 1 tbsp low-sodium soy sauce; 1 tbsp honey; 3 garlic cloves, finely minced; 1 tsp toasted sesame oil; 2 green onions, thinly sliced; 1 tsp toasted sesame seeds

Some recipes break the internet for a reason. Gochujang butter noodles — springy ramen tossed in a glossy sweet-spicy brown butter sauce — went viral because it tastes like restaurant food but takes 10 minutes and a handful of pantry staples. The fermented chili paste brings deep umami heat, the butter rounds it out, and a touch of honey makes it dangerously addictive. This is the weeknight dinner you’ll make on repeat.

What You Need

Serves 2

2 packs ramen noodles (discard the seasoning packets) — or 200g udon or spaghetti
3 tbsp unsalted butter
2 tbsp gochujang (Korean fermented chili paste)
1 tbsp low-sodium soy sauce
1 tbsp honey
3 garlic cloves, finely minced
1 tsp toasted sesame oil
2 green onions, thinly sliced
1 tsp toasted sesame seeds

Recipe Steps

Bring a large pot of water to a boil. Cook the noodles 1 minute less than the package directions. Before draining, reserve 1/2 cup of the hot noodle water, then drain.
Meanwhile, melt the butter in a large skillet over medium heat until foamy and lightly golden, about 1 minute.
Add the minced garlic and cook 30 seconds until fragrant. Stir in the gochujang, soy sauce, and honey, and cook 1 minute, stirring, until the sauce turns glossy and deep red.
Add the drained noodles to the skillet with a splash of the reserved noodle water. Toss for 1–2 minutes until every strand is coated in sauce, adding more noodle water a little at a time for a silky consistency.
Take off the heat, drizzle with sesame oil, and top with green onions and sesame seeds. Serve immediately while hot and glossy.

Tips & Variations

Control the heat: start with 1 tablespoon of gochujang if you’re spice-sensitive, then add more to taste.
Make it a full meal: top with a soft fried egg, sautéed mushrooms, or crispy pan-fried tofu.
No ramen on hand? Udon, soba, or even spaghetti work — the sauce clings to anything with a bit of texture.
Best eaten fresh: the sauce thickens as it sits, so loosen leftovers with a splash of hot water when reheating.