Spicy Gochujang Butter Pasta
Addictive Flavor You Didn’t Know You Needed! Gochujang Butter & Gochujang Butter Pasta
An internationally trending recipe featuring gochujang butter! Combine gochujang, butter, and cheese, mix well, and let it set for about a day to create delicious gochujang butter. You can add chopped scallions to your preference. Its spicy, savory, and salty profile makes it a perfect accompaniment to grilled meats or a delightful spread for bread. This versatile paste is a must-try!
Gochujang Butter- 200g Butter, softened at room temperature
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1/4 cup grated Parmesan cheese
- 1 Tbsp honey
Gochujang Butter Pasta- 1 serving Pasta (approx. 80-100g)
- 5 Shrimp, peeled and deveined
- 1 piece Gochujang Butter (approx. 20-30g)
- A little minced garlic
- A pinch of black pepper
- A little chopped scallion (for garnish)
- 1 serving Pasta (approx. 80-100g)
- 5 Shrimp, peeled and deveined
- 1 piece Gochujang Butter (approx. 20-30g)
- A little minced garlic
- A pinch of black pepper
- A little chopped scallion (for garnish)
Cooking Instructions
Step 1
[Make Gochujang Butter] First, take the butter (200g) out of the refrigerator and let it sit at room temperature for about 10 minutes until it becomes soft and pliable. Ensure it doesn’t melt completely; it should be easily pressable with a finger. 
Step 2
In a bowl, combine the gochujang (1.5 Tbsp), minced garlic (1/2 Tbsp), and honey (1 Tbsp). Mix thoroughly with a spatula or spoon until smooth and well combined. Honey adds a pleasant sweetness and depth of flavor.
Step 3
Add the grated Parmesan cheese (1/4 cup) to the well-mixed gochujang paste. Stir until everything is evenly incorporated without lumps. The saltiness and umami from the Parmesan cheese will enhance the taste.
Step 4
Lay a sheet of plastic wrap flat on your work surface. Place the softened butter mixture entirely onto the center of the plastic wrap.
Step 5
Using the plastic wrap, shape the butter into a round, log-like form. Tightly wrap the plastic around the butter, twisting the ends to secure the shape. Ensure it’s wrapped tightly to prevent air from getting in and to maintain its form.
Step 6
Place the shaped gochujang butter into the refrigerator for about 20-30 minutes to allow it to firm up. The flavors will meld and deepen as it chills.
Step 7
[Make Gochujang Butter Pasta] In a large pot of boiling water, add about 1 teaspoon of salt and a splash of olive oil. Cook the pasta (1 serving, about 80-100g) according to package directions, typically 8-10 minutes, until al dente. Reserve about 1 cup of the pasta water before draining. 
Step 8
Heat a pan over medium-low heat with a little olive oil. Add the minced garlic and sauté until fragrant. Once the garlic aroma is released, add one piece of the prepared gochujang butter (about 20-30g). Stir gently as the butter melts and combines with the gochujang.
Step 9
Once the butter has melted and formed a sauce, add the shrimp and cook until they turn pink. Then, add the cooked pasta and about 1 cup of the reserved pasta water. Increase the heat to high and toss everything together quickly, ensuring the pasta is well coated with the sauce.
Step 10
Taste the pasta and season with salt and black pepper as needed. Remember that the gochujang butter already contains salt and flavor, so adjust carefully to your preference.
Step 11
Serve the gochujang butter pasta in a bowl. Garnish with a sprinkle of chopped scallions for a fresh aroma and vibrant color. You can also add a dash of parsley flakes.
Step 12
The remaining gochujang butter can be used as a sauce for steaks, mixed into other pasta dishes, or incorporated into various other culinary creations. Enjoy this versatile paste!
