Trying Every Recipe on the Nyt Top 50 List
Trying Every Recipe on the NYT Top 50 List is a easy Korean recipe that serves 2. 470 calories per serving. Recipe by Reid's Test Kitchen on YouTube.
Prep: 5 min | Cook: 15 min | Total: 25 min
Cost: $4.24 total, $2.12 per serving
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
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
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains gluten, Contains sesame
Allergens: Dairy, Gluten, Soy, Sesame
Ingredient Substitutions
- Instead of Spaghetti or Korean Wheat Noodles: Rice noodles, Udon noodles
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Gochujang (Korean Chili Paste): Sriracha mixed with miso, Korean chili sauce
- Instead of Soy Sauce: Tamari
- Instead of Rice Vinegar: White wine vinegar, Apple cider vinegar
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Toasted Sesame Seeds: Pumpkin seeds
- Instead of Scallions: Chives
Equipment Needed
- Large Pot
- Colander
- Large Skillet or Wok
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Cook noodles al dente and reserve pasta water.
- Whisk the butter‑gochujang mixture continuously to prevent burning.
- Toss noodles with sauce and pasta water to achieve a silky mouthfeel.
Chef Tips from the Video
- Use high‑quality unsalted butter for a richer mouthfeel.
- Toast sesame seeds in a dry pan for 1‑2 minutes until golden for maximum aroma.
- If you can find Korean wheat noodles (milmyeon), they give an authentic chewy texture.
Troubleshooting
Noodles clump together after tossing.
Add a little more reserved pasta water and toss gently; the starch will loosen the noodles.
Sauce is too thick or pasty.
Thin with additional warm pasta water or a splash of water, stirring until the desired gloss returns.
Sauce is overly salty.
Reduce the soy sauce by half next time or rinse the noodles briefly before combining.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water.
Freezer: Not recommended – butter may separate and texture changes.
Room temperature: Safe for up to 2 hours at room temperature.
Make-Ahead Tips
- The sauce can be prepared up to 3 days in advance and stored in a sealed jar in the refrigerator.
- Cooked noodles can be tossed with a thin drizzle of oil and stored separately to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Butter Noodles in Korean cuisine?
Gochujang Butter Noodles are a modern fusion dish that blends the traditional Korean fermented chili paste, gochujang, with the comfort‑food technique of butter‑based sauces popular in American cooking. While not a classic Korean staple, the dish reflects the growing popularity of Korean flavors in Western home kitchens and showcases how gochujang can be used beyond stews and bibimbap.
What are the traditional regional variations of gochujang‑based noodle dishes in Korea?
In Korea, gochujang is often paired with wheat noodles in dishes like bibim guksu (spicy cold noodles) and jjajangmyeon variations. Some regions add kimchi or roasted seaweed for texture. The butter‑based version is a Western adaptation; traditional Korean versions rely on sesame oil and sometimes a splash of soy sauce rather than butter.
How is Gochujang Butter Noodles traditionally served in Korean‑American households?
It is typically served hot as a main course, often accompanied by simple side dishes such as kimchi, pickled cucumbers, or a light green salad. The dish is meant to be eaten immediately to enjoy the glossy, silky sauce before it cools and thickens.
What occasions or celebrations is Gochujang Butter Noodles associated with in Korean‑American culture?
Because it is quick and crowd‑pleasing, the dish is popular for casual gatherings, game nights, and weeknight family dinners. It is not tied to a specific holiday but is often featured at pot‑luck events where Korean flavors are highlighted.
What are the authentic traditional ingredients for Gochujang Butter Noodles versus acceptable substitutes?
Authentic ingredients include Korean gochujang, unsalted butter, Korean wheat noodles (milmyeon), toasted sesame oil, and toasted sesame seeds. Acceptable substitutes are regular spaghetti, margarine or ghee for butter, and tamari in place of soy sauce for gluten‑free needs.
What are the most common mistakes to avoid when making Gochujang Butter Noodles at home?
Common errors include overcooking the noodles, which makes them mushy; burning the butter‑gochujang mixture, which creates a bitter taste; and not using enough pasta water, resulting in a dry, clumpy sauce. Follow the critical steps and add water gradually for a silky finish.
Why does this Gochujang Butter Noodles recipe use butter instead of just oil?
Butter provides a rich, creamy mouthfeel that balances the heat of gochujang and the acidity of rice vinegar. The milk solids in butter also help create a slightly caramelized flavor that plain oil cannot achieve.
Can I make Gochujang Butter Noodles ahead of time and how should I store them?
Yes. The sauce can be prepared up to three days in advance and kept in a sealed jar in the refrigerator. Cooked noodles should be stored separately with a light coating of oil. Reheat the sauce gently and toss with freshly reheated noodles before serving.
What does the YouTube channel Reid's Test Kitchen specialize in?
Reid's Test Kitchen focuses on testing and recreating popular restaurant and cookbook recipes, especially trending dishes from major publications like The New York Times. The channel emphasizes clear, step‑by‑step tutorials that make complex‑appearing recipes approachable for home cooks.
How does the YouTube channel Reid's Test Kitchen's approach to Korean cooking differ from other Korean cooking channels?
Reid's Test Kitchen blends Korean flavors with familiar American cooking techniques, often simplifying traditional methods (e.g., using butter instead of traditional animal fats) while still respecting authentic ingredient ratios. Other Korean channels may focus on traditional preparation methods and regional specialties, whereas Reid aims for quick, everyday meals.
Last updated: August 28, 2026
