Gochujang Buttered Noodles

Step 1 · Cook the Pasta

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.

Step 2 · Soften the Garlic

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.

• 1 lbGluten-free Pasta, or other long pasta
• 4 tbspUnsalted Butter
• 12 clovesGarlic, finely chopped
• Salt

Step 3 · Simmer the Sauce

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.

• ¼ cupGochujang Paste, not sauce; see Tip
• ¼ cupHoney
• ¼ cupSherry Vinegar, or rice vinegar

Step 4 · Combine and Serve

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. Top with the cilantro or scallions (if using) and serve immediately.

• Unsalted Butter
• Gluten-free Pasta, or other long pasta
• Salt
• Cilantro, finely chopped or thinly sliced scallions