Trying Every Recipe on the NYT Top 50 List

Ingredients

• 8 oz Spaghetti or Korean Wheat Noodles (any long pasta; can substitute Korean wheat noodles for authentic chew)
• 3 Tbsp Unsalted Butter (cut into small cubes for quick melting)
• 2 Tbsp Gochujang (Korean Chili Paste) (store‑bought, Korean fermented chili paste)
• 1 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Rice Vinegar (adds bright acidity; apple cider vinegar works in a pinch)
• 1 tsp Granulated Sugar (balances the heat)
• 1 tsp Toasted Sesame Oil (adds nutty aroma; use sparingly)
• 2 tsp Toasted Sesame Seeds (for garnish)
• 2 Scallions (thinly sliced, green parts only)

Instructions

1. Cook the Noodles

   Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to the package directions until al dente, about 8–10 minutes. Reserve 1/4 cup of the cooking water, then drain the noodles in a colander.

   Time: PT10M

   Temperature: boiling

2. Prepare the Sauce

   While the noodles cook, melt the butter in a large skillet over medium heat. Whisk in the gochujang, soy sauce, rice vinegar, and sugar until the mixture is smooth and glossy, about 1 minute. Stir in the toasted sesame oil and remove from heat.

   Time: PT3M

   Temperature: medium

3. Combine Noodles and Sauce

   Add the drained noodles to the skillet with the sauce. Toss gently, adding the reserved pasta water a tablespoon at a time until the noodles are evenly coated and the sauce reaches a silky, slightly glossy consistency, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Garnish and Serve

   Transfer the noodles to serving bowls. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

470

Protein

15 g

Carbohydrates

80 g

Fat

34 g

Fiber

3 g