Ingredients

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1 pound spaghetti or other long pasta

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• 6 tablespoons unsalted butter

• 12 garlic cloves, finely chopped (about ⅓ cup)

• Kosher salt and black 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)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.

2. Prepare the Sauce: While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low heat. Add the finely chopped garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but does not brown, about 1 to 3 minutes.

3. Add Gochujang Mixture: Stir in the gochujang paste, honey, and vinegar. Increase the heat to medium-high and bring the mixture to a simmer. Cook, stirring constantly, until the sauce reduces significantly, about 3 to 4 minutes. When you drag a spatula across the bottom of the pan, it should leave a trail that stays for about 3 seconds. Remove from heat.

4. Combine Pasta and Sauce: Transfer the sauce to the pot with the cooked spaghetti. Add the remaining 2 tablespoons of butter. Vigorously stir until the butter melts and the pasta is well coated. If the sauce is too thick, add splashes of the reserved pasta cooking water to achieve the desired consistency.

5. Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with finely chopped cilantro or thinly sliced scallions if desired.

For a single-serving adaptation, you can use 4 to 5 ounces of fresh or instant ramen noodles, adjusting the other ingredients proportionally. Ensure you use plain gochujang paste, not gochujang sauce, to maintain the intended flavor profile.

This recipe has been widely shared and adapted, with variations including vegan versions that substitute vegan butter and sweeteners. For instance, a vegan adaptation suggests using agave syrup instead of honey and vegan butter to suit plant-based diets. 

For a visual guide, you might find this video helpful: