I made Eric Kim Gochujang Noodles
I made Eric Kim Gochujang Noodles is a easy Korean recipe that serves 1. 450 calories per serving. Recipe by Cafe Maddy on YouTube.
Prep: 7 min | Cook: 13 min | Total: 20 min
Cost: $5.31 total, $5.31 per serving
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Dried Wheat Noodles: rice noodles, egg noodles
- Instead of Gochujang: sriracha mixed with 1 tsp miso paste, Korean chili paste
- Instead of Honey: maple syrup, agave nectar
- Instead of Rice Vinegar: apple cider vinegar, white wine vinegar
- Instead of Unsalted Butter: margarine, vegan butter
- Instead of Dried Nori (Seaweed): toasted sesame oil, dried kelp flakes
- Instead of Reserved Noodle Water: warm water
- Instead of Sesame Seeds: crushed peanuts, toasted pumpkin seeds
Equipment Needed
- Large Pot
- Colander
- Skillet
- Wooden Spoon or Spatula
- Measuring Spoons
- Small Bowl
- Cutting Board (optional)
Critical Steps — Do Not Skip
- Reserve noodle water before draining
- Allow the gochujang butter sauce to bubble and thicken
- Toss noodles quickly to ensure even coating
Chef Tips from the Video
- Use high‑quality unsalted butter for a richer mouthfeel
- For extra umami, add a pinch of toasted sesame oil to the sauce
- If you like more heat, increase gochujang to 1½ Tbsp or add a dash of Korean chili flakes.
Troubleshooting
Sauce is too thick
Add a little more reserved noodle water, 1‑2 tsp at a time, until desired consistency is reached.
Sauce is too thin
Continue simmering over medium heat, stirring frequently, until it reduces and coats the back of a spoon.
Noodles stick together
Toss the noodles with a drizzle of oil immediately after draining, or add a splash more noodle water when mixing with the sauce.
Storage
Refrigerator: Sauce and seaweed butter keep for up to 3 days in airtight containers; cooked noodles reheat well within 2 days.
Freezer: Not recommended for noodles; sauce can be frozen for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The gochujang butter sauce can be prepared up to 2 days ahead and stored in the fridge; reheat gently before using
- Seaweed butter solidifies when cold; melt gently before drizzling
Frequently Asked Questions
What is the cultural significance and history of Gochujang Butter Noodles in Korean cuisine?
Gochujang Butter Noodles are a modern, fusion take on traditional Korean comfort foods, blending the spicy, fermented flavor of gochujang with the richness of butter—a technique popularized by contemporary Korean chefs who experiment with Western ingredients.
How does Gochujang Butter Noodles fit into the broader Korean cuisine tradition?
The dish reflects Korean cuisine’s love for bold, balanced flavors—spicy, sweet, tangy, and savory—while using a quick noodle format that mirrors popular street‑food dishes like bibim guksu (spicy mixed noodles).
What are the traditional regional variations of gochujang‑based noodle dishes in Korea?
In Korea, gochujang is often paired with cold noodle salads (bibim naengmyeon) or hot wheat noodles (jjolmyeon). Some regions add fermented seafood or kimchi for extra depth, but the butter element is a contemporary twist rather than a regional tradition.
What occasions or celebrations is Gochujang Butter Noodles traditionally associated with in Korean culture?
While not tied to a specific holiday, spicy noodle dishes are common comfort foods during winter months and are often served at casual gatherings, student dorm meals, and quick family dinners.
What authentic traditional ingredients are essential for Gochujang Butter Noodles versus acceptable substitutes?
Authentic ingredients include Korean gochujang, unsalted butter, and dried nori (seaweed). Acceptable substitutes are sriracha mixed with miso for gochujang, maple syrup for honey, and toasted sesame oil in place of seaweed butter.
What other Korean dishes pair well with Gochujang Butter Noodles?
Serve the noodles alongside kimchi, a simple cucumber-miso salad, or a protein such as bulgogi or tofu pan‑fried in sesame oil for a complete Korean‑inspired meal.
What are the most common mistakes to avoid when making Gochujang Butter Noodles?
Common errors include over‑cooking the noodles, which makes them mushy, and letting the sauce burn by cooking it on too high a heat. Also, forgetting to reserve noodle water will make it hard to achieve a silky coating.
Why does this Gochujang Butter Noodles recipe use reserved noodle water in the sauce?
The starchy noodle water helps emulsify the butter and gochujang, creating a glossy, clingy sauce that coats each strand without separating.
Can I make Gochujang Butter Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce and seaweed butter up to two days ahead and keep them refrigerated. Reheat the sauce gently and toss with freshly cooked noodles for the best texture.
What does the YouTube channel Cafe Maddy specialize in?
The YouTube channel Cafe Maddy focuses on single‑portion, quick‑cook recipes for busy home cooks, often adapting popular restaurant or street‑food dishes into easy, budget‑friendly meals.
How does the YouTube channel Cafe Maddy's approach to Korean cooking differ from other Korean cooking channels?
Cafe Maddy emphasizes scaling down traditionally family‑style Korean dishes to one‑person servings, using minimal equipment and straightforward steps, whereas many Korean channels showcase larger, more elaborate preparations.
Last updated: August 30, 2026
