I made Eric Kim Gochujang Noodles

Ingredients

• 85 g Dried Wheat Noodles (thin ramen‑style wheat noodles)
• 1 Tbsp Gochujang (Korean fermented chili paste)
• 1 tsp Honey (raw or light honey)
• 1 tsp Rice Vinegar (mild, slightly sweet)
• 2 Tbsp Unsalted Butter (divided: 1 Tbsp for sauce, 1 Tbsp for seaweed butter)
• 1 sheet Dried Nori (Seaweed) (torn into small pieces; used to make seaweed butter)
• 1/4 cup Reserved Noodle Water (saved from cooking the noodles)
• 1 tsp Sesame Seeds (optional garnish, toasted)

Instructions

1. Cook the Noodles

   Bring a large pot of salted water to a boil, add the dried wheat noodles and cook according to package directions (usually 3‑4 minutes) until al dente.

   Time: PT5M

   Temperature: boiling

2. Make Seaweed Butter (optional but recommended)

   In a small skillet over low heat, melt 1 Tbsp butter, add the torn nori sheet, and cook for 1 minute until fragrant. Remove from heat and set aside.

   Time: PT3M

   Temperature: low

3. Prepare the Gochujang Butter Sauce

   In the same skillet (or a clean one) over medium heat, combine 1 Tbsp butter, 1 Tbsp gochujang, 1 tsp honey, 1 tsp rice vinegar, and 2 Tbsp of the reserved noodle water. Stir continuously and let the mixture bubble for 2‑3 minutes until it thickens slightly.

   Time: PT3M

   Temperature: medium

4. Toss Noodles in Sauce

   Add the drained noodles to the skillet with the sauce. Toss quickly to coat evenly, adding the remaining reserved noodle water a tablespoon at a time if the noodles seem dry.

   Time: PT2M

   Temperature: medium

5. Garnish and Serve

   Transfer the noodles to a serving bowl, drizzle the seaweed butter over the top, and sprinkle with toasted sesame seeds if using. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

55g

Fat

18g

Fiber

2g