By Eric Kim: This recipe is from a NYT article, Our 50 Greatest Hits, According to You.

Eric Kim slips a quarter-cup of fiery gochujang paste into a butter-garlic sauce to make this simple, six-ingredient dish, which has quickly risen through the ranks of Cooking favorites. A dose of honey and sherry vinegar balance the heat so you’re left with a dinner that’s sweet, spicy and just a little tangy.

NOTE: This is a delicious recipe, especially if you enjoy spicy food. I made the single serving suggestion, but it was still too spicy for me. When I make it again, I will use a teaspoon instead of a tablespoon of gochujang. The noodles don’t need much salt; I only added some to the pasta water.

INGREDIENTS

Yield: 4 servings

  • 1 pound spaghetti or other long pasta
  • 6 tablespoons unsalted butter
  • 12 garlic cloves, finely chopped (about ⅓ cup)
  • Salt and pepper
  • ¼ cup gochujang paste (not sauce)
  • ¼ cup honey
  • ¼ cup sherry vinegar or rice vinegar
  • Finely chopped cilantro or thinly sliced scallions (optional)

PREPARATION:

  1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
  2. While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
  3. Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
  4. Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper (pepper not necessary). Top with the cilantro or scallions (if using) and serve immediately.

TIPS

  • Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.
  • To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes

This can be found in an Asian market. Buy the smallest amount you can.