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âThese garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip).Â
Honey and sherry vinegar round out gochujangâs deep heat into a mellowness thatâs at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.
INGREDIENTS
Yield:
4 servings
1pound spaghetti or other long pasta
6 tablespoons unsalted butter
12 garlic cloves, finely chopped (about â
cup)
Kosher salt and black pepper
Âź cup gochujang paste (not sauce; see Tip)
Âź cup honey
Âź cup sherry vinegar or rice vinegar
Finely chopped cilantro or thinly sliced scallions (optional)
PREPARATION
Step 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
Step 2Â
While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
Step 3
Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
Step 4
Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
TIPS
To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.
Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.â - recipe by Eric Kim, NYT Cooking.
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For butter, I use Earth Balance soy free butter and highly recommend.
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Such an easy recipe, serious comfort food. And tastes SO good. Makes me feel like a chef when Iâm really just making noodles with butter.
(Recipe in comments)
Mar 1, 2024
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Each person has those items that will consistently be in their pantries. Mine are garlic, some kind of onion or shallot, red pepper, tomato paste, parm, and what I tell myself is high quality olive oil. Take those things, cook them how you please, and put it on pasta. Itâs almost as easy as buttered noodles but more flavorful anf fulfilling than that. When Iâm feeling lazy, this is one of the best things I can do for myself. Take your pantry staples and try it out.
Sep 23, 2024
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we don't always need to go full Italian when it comes to noodles at home. Egg noodles with butter, salt and a lot of PEPPER is so damn good. Extremely cheap and easy to make too. cacio e pepe is quaking.
https://cooking.nytimes.com/recipes/1023980-haluski-buttery-cabbage-and-noodles
Feb 2, 2024
Top Recs from @relaxing
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When your cat comes to cuddle you and youâre like âwow, this bud really loves meâŚâ then you look at the clock and notice that itâs almost feeding time.
Mar 5, 2024
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The other night I fell asleep on the couch around 10:00 pm watching Joseph Campbellâs Mythos I. I woke up around 4:30 am, washed my face and brushed my teeth.
This invigorated me to the point that I basically wasnât falling back asleep, so I ended up looking up different brands of finishing salts for two hours in bed.
Fleur De Sel and Maldon Sea Salts are not salts that you want to cook with, but that you want to sprinkle atop things as âfinishing saltsâ.
In my research I discovered that GuĂŠrande or Camargue fleur de sels are top brands to use. And with Maldon, the brand just called Maldon. I have Maldon sea salts and also Sal de Ibiza fleur de sel which is really good. It comes in a ceramic pot with a little spoon. I recommend both and you donât need a lot, a little goes a long way.
From Wikipedia:
âFleur de sel ("flower of salt" in French; French pronunciation: [flĹĘ dÉ sÉl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times (it was mentioned by Pliny the Elder in his book Natural History), and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.â
From Maldon Salt website:
âWhat is special about Maldon Salt?
Maldon Saltâs irregular and distinctive pyramid shape is what makes it so special. In addition to the unique tactile texture, our pyramid salt flakes release saltiness with sweet precision, bringing a clean and delicate flavour.â
Some uses:
Vegetables.
Pastas.
Meats if you do that.
Watermelon or mango.
A chocolate chip cookie, fresh from the oven, topped with Maldon sea salt. I linked Alison Romanâs recipe above for Salted Butter and Chocolate Chunk Shortbread Cookies above. Warning: these cookies may horn you for life, and cause you to eat many. If you give them to people theyâll keep asking you to make them over and over again. Perfect trifecta of sweet but not too sweet, savory, and salty.
A little toast with mashed avocado, sliced tomate, Maldon sea salt or fleur de sel on top. Can also serve with scrambled egg on the side with some Green Pepper Cholula on top (green flame emoji).
A warm blueberry muffin, or toasted croissant (I pronounce this with an audible ârâ) cut in half, some vegan (Miyokoâs, Earth Balance Soy Free) or whatever other (Kerrygold) butter melted in the middle, and a little fleur de sel or Maldon sea salt.
Do you use finishing salts? What do you use them on? How do you love them?
I try to watch my sodium but Iâm a little bit of a salt guy in moderation. Donât call me âsalt baeâ. Iâm only bae to one woman and one woman only, and thatâs my wife, the most beautiful woman in the world.
May 5, 2024
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Itâs nice to let the afternoon sun come in while you relax in a soothing salt bath, maybe some essential oils, a lil masque. A little diffuse sunlight makes it nice.
Apr 24, 2024