Gochujang Butter Pasta - Plate Signal

# What You Need:

→ Pasta

01 - 7 oz spaghetti or linguine

02 - Salt, for boiling water

→ Sauce

03 - 2 tablespoons unsalted butter

04 - 3 cloves garlic, finely minced

05 - 2 tablespoons gochujang (Korean chili paste)

06 - 2 tablespoons soy sauce

07 - 1 tablespoon honey or maple syrup

08 - 1/4 cup reserved pasta cooking water

→ Garnish

09 - 2 spring onions, thinly sliced

10 - 1 teaspoon toasted sesame seeds

11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Bring a large pot of water to a rolling boil, season generously with salt and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta.

02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

03 - Stir in the gochujang, soy sauce and honey (or maple syrup). Cook, stirring constantly, for about 1 minute until the components are well combined and aromatic.

04 - Add the drained pasta to the skillet, pour in the reserved 1/4 cup pasta water and toss over medium heat for about 2 minutes until the sauce evenly coats the strands and becomes glossy.

05 - Divide the noodles between bowls, scatter sliced spring onions and toasted sesame seeds on top, finish with freshly ground black pepper and serve immediately.

# Expert Tips:

01 -

This is the kind of saucy, bold, and simple pasta you’ll crave once you’ve felt how perfectly the gochujang clings to each strand.
You can go from hungry to happy in under half an hour—no fussy prep, just flavor fireworks.

02 -

Don’t rush the garlic—browned garlic will dull the flavors and overpower the delicate sweetness of the butter.
Reserving enough pasta water is not optional for a glossy, clingy sauce; I learned that the hard way on a too-dry attempt.

03 -