VEGAN GOCHUJANG BUTTERED NOODLES (NYT Greatest 50 Recipes Veganized)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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