Vegan Gochujang Buttered Noodles (nyt Greatest 50 Recipes Veganized)
VEGAN GOCHUJANG BUTTERED NOODLES (NYT Greatest 50 Recipes Veganized) is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by Cheap Lazy Vegan on YouTube.
Prep: 5 min | Cook: 15 min | Total: 25 min
Cost: $2.86 total, $1.43 per serving
Ingredients
- 200 g Spaghetti (any shape works, cooked al dente)
- 3 tablespoons Vegan Butter (divided: 2 tbsp for sauce, 1 tbsp for finishing)
- 4 cloves Garlic (minced; can increase for stronger flavor)
- 2 tablespoons Gochujang (Korean red pepper paste) (adjust to heat preference)
- 1 tablespoon Maple Syrup (can use agave nectar or cheap pancake syrup)
- 1 teaspoon White Wine Vinegar (substitutes rice vinegar if available)
- 0.5 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Sesame Seeds (optional garnish for color and crunch)
- 2 stalks Green Onion (thinly sliced, optional garnish)
Instructions
Boil Pasta
Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about 8 minutes. Reserve 1/2 cup of the hot pasta water before draining.
Time: PT10M
Temperature: boiling
Melt Butter & Sauté Garlic
In a skillet over medium‑low heat, melt 2 tablespoons of vegan butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Time: PT3M
Temperature: medium‑low
Build the Sauce
Stir in the salt, gochujang, maple syrup, and white wine vinegar. Increase heat to medium‑high and cook, stirring constantly, for another 2 minutes until the mixture is glossy.
Time: PT3M
Temperature: medium‑high
Combine Pasta and Sauce
Add the drained spaghetti to the skillet. Toss gently, adding the reserved pasta water a little at a time until the noodles are evenly coated and the sauce reaches a silky consistency.
Time: PT3M
Temperature: medium
Finish with Remaining Butter
Stir in the remaining 1 tablespoon of vegan butter until fully melted, giving the dish a glossy finish.
Time: PT1M
Temperature: low
Plate and Garnish
Divide the noodles between two plates. Sprinkle with sliced green onions and black sesame seeds if using. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegan, Dairy‑Free, Vegetarian
Allergens: soy (gochujang), gluten (wheat pasta unless gluten‑free used)
Ingredient Substitutions
- Instead of Spaghetti: gluten‑free spaghetti, fettuccine
- Instead of Vegan Butter: olive oil, coconut oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Gochujang (Korean red pepper paste): sriracha + miso, Korean chili flakes + soy sauce
- Instead of Maple Syrup: agave nectar, corn syrup
- Instead of White Wine Vinegar: rice vinegar, apple cider vinegar
- Instead of Salt: sea salt, kosher salt
- Instead of Black Sesame Seeds: white sesame seeds
- Instead of Green Onion: chives
Equipment Needed
- Large Pot
- Colander
- Skillet or Saucepan
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Do not burn the garlic; keep heat medium‑low.
- Reserve pasta water before draining to help emulsify the sauce.
- Add the final tablespoon of butter off the heat to keep the sauce glossy.
Chef Tips from the Video
- Toast the black sesame seeds briefly in a dry pan for extra nuttiness.
- Add a handful of sautéed smoked tofu or chickpeas for extra protein and texture.
- For a gluten‑free version, use rice noodles or gluten‑free spaghetti.
Troubleshooting
Noodles are dry or clumpy
Add more reserved pasta water, a tablespoon at a time, until the sauce coats the noodles smoothly.
Sauce is too salty
Add a splash of additional vinegar or a pinch of sugar to balance, and use less added salt next time.
Garlic tastes bitter
Reduce heat immediately when garlic starts to brown and add a splash of water to stop cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Can sit at room temperature for up to 1 hour, but quality declines.
Make-Ahead Tips
- The gochujang‑butter sauce can be prepared up to 2 days ahead and kept in the fridge; reheat gently before tossing with pasta.
- Cook the pasta al dente and rinse under cold water; toss with a little oil and reheat with the sauce when ready.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Buttered Noodles in Korean cuisine?
Gochujang buttered noodles are a modern, comfort‑food twist that blends traditional Korean gochujang paste with the buttery noodle trend popularized online. While not a classic Korean dish, it reflects Korea’s love for bold, spicy flavors and the recent fusion of Korean street food with Western pasta formats.
What are the traditional regional variations of gochujang‑based noodle dishes in Korean cuisine?
In Korea, gochujang is often mixed with noodles in dishes like bibim guksu (spicy cold noodles) and jjampong (spicy seafood noodle soup). Each region adjusts the heat level and adds local toppings such as kimchi, seaweed, or roasted seaweed flakes.
How is Gochujang Buttered Noodles traditionally served in Korea?
When served in Korean homes or street stalls, the noodles are typically topped with sliced green onions, toasted sesame seeds, and sometimes a fried egg. The dish is eaten hot, often accompanied by kimchi on the side.
What occasions or celebrations is Gochujang Buttered Noodles associated with in Korean culture?
While not tied to a specific holiday, the dish is popular as a quick, satisfying meal for students, late‑night snacks, and casual gatherings because of its bold flavor and minimal preparation.
What makes Gochujang Buttered Noodles special in Korean‑inspired vegan cooking?
The recipe showcases how the umami‑rich gochujang can replace animal‑based sauces, while vegan butter adds a luxurious mouthfeel. It proves that Korean heat and depth can be achieved without dairy or meat, fitting perfectly into a plant‑based diet.
What are the most common mistakes to avoid when making Vegan Gochujang Buttered Noodles?
Common errors include burning the garlic, using too much salt (gochujang is already salty), and not reserving pasta water, which leads to a dry sauce. Keep the heat moderate and add water gradually to achieve a silky coating.
Why does this recipe use vegan butter instead of oil for the sauce?
Vegan butter provides a rich, creamy mouthfeel that mimics the traditional dairy butter used in the original viral recipe. Oil would give a lighter texture but lacks the buttery depth that balances the spicy gochujang.
Can I make Vegan Gochujang Buttered Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce up to two days ahead and keep it in the refrigerator. Store the cooked pasta separately; reheat both together on the stove with a splash of pasta water to restore creaminess.
What texture and appearance should I look for when the sauce is done?
The sauce should be glossy, slightly thick, and coat the noodles without clumping. It will have a deep reddish‑orange hue from the gochujang and a subtle sheen from the melted butter.
How do I know when the Vegan Gochujang Buttered Noodles are done cooking?
The noodles are ready when they are al dente and the sauce has thickened enough to cling to each strand. A quick taste should reveal a balanced salty‑sweet‑spicy profile with no raw garlic flavor.
What does the YouTube channel Cheap Lazy Vegan specialize in?
The YouTube channel Cheap Lazy Vegan focuses on affordable, low‑effort vegan recipes, travel food tours, and practical cooking hacks for busy plant‑based eaters.
How does the YouTube channel Cheap Lazy Vegan's approach to Korean cooking differ from other Korean cooking channels?
Cheap Lazy Vegan adapts traditional Korean flavors into simple, budget‑friendly vegan meals, often using pantry staples and minimal equipment, whereas many Korean channels emphasize authentic techniques and non‑vegan ingredients.
Last updated: August 30, 2026
