I’ll show you how to make a vegan version of gochujang buttered noodles recipe in 10 mins using Korean gochujang, noodles, vegan butter and simple seasoning to make this tasty dish!
The original non-vegan recipe was featured on New York Times’ Top 50 Greatest Recipes of All Time and of course, I had to make my own vegan version to share since I’m obsessed with using gochujang in my vegan recipes!
Recipe for Vegan Gochujang Buttered Noodles
This Korean gochujang noodle recipe combines the rich, spicy kick of gochujang with creamy, buttery and garlic flavours. All you need is 10 minutes to make these delicious noodles! It’s ridiculously easy and can be customized according to your preferences (spice tolerance, etc).
What’s vegan Gochujang? It’s a Korean fermented chili paste (for those who are new to gochujang) that goes perfectly with buttered noodles creating this creamy, spicy and delicious recipe.
This is one of the easiest noodle recipes you could make and possibly the quickest. For this recipe, we are using spaghetti (but you can use whatever noodles you like), vegan butter (or dairy-free butter), minced garlic, salt & pepper, gochujang, maple syrup or agave nectar, rice vinegar, with optional toppings (green onions and sesame seeds if you like).
Ingredients
- Gochujang (Korean red pepper paste)
- Noodles
- Vegan Butter
- Garlic
- Maple Syrup or agave nectar
- Rice vinegar
- Salt & Pepper
These gochujang buttered noodles are vegan, dairy-free, nut-free and can be made gluten-free and soy-free with substitutions.
How To Make Gochujang Buttered Noodles (Vegan)
To start making your gochujang buttered noodles, cook your noodles or pasta according to package instructions. Save around 1/2 cup of pasta cooking water before draining the noodles.
While noodles cook, melt 2 tbsp vegan butter over medium-low in a non-stick pan. Add minced garlic and season with salt. Cook and stir occasionally until garlic starts to soften but not brown (around 1-3 minutes).
Stir in the gochujang, maple syrup (or agave nectar) and rice vinegar and bring to a simmer over medium-high. Stir constantly and cook until mixture comes together and reduces (around 3-4 minutes).
Once the noodles are done cooking, remember to save around 1/2 cup of the pasta water and drain the rest. Add the cooked noodles straight into the pan with the buttery gochujang sauce and stir to combine. Voila! Add salt and pepper to taste.
Before serving, you can optionally top your buttered gochujang noodles with chopped green onions and sesame seeds (optional).
Watch me make it on YouTube here.
Vegan Gochujang Buttered Noodles
Equipment
Ingredients
- 2 tbsp gochujang Korean red pepper paste
- 2 servings noodles dry (170g), spaghetti or any other noodles of choice
- 3 tbsp vegan butter
- 6 cloves garlic minced
- 1/2 tsp salt
- 2 tbsp maple syrup or agave nectar
- 2 tbsp rice vinegar
- 2 stalks green onions finely chopped (optional)
- 1/2 tbsp sesame seeds optional
Instructions
- To start making your gochujang buttered noodles, cook your noodles or pasta according to package instructions. Save around 1/2 cup of pasta cooking water before draining the noodles.
- While noodles cook, melt 2 tbsp vegan butter over medium-low in a non-stick pan. Add minced garlic and season with salt. Cook and stir occasionally until garlic starts to soften but not brown (around 1-3 minutes).
- Stir in the gochujang, maple syrup (or agave nectar) and rice vinegar and bring to a simmer over medium-high. Stir constantly and cook until mixture comes together and reduces (around 3-4 minutes).
- Once noodles are done cooking, remember to save around 1/2 cup of the pasta water and drain the rest. Add the cooked noodles straight into the pan with the buttery gochujang sauce and stir to combine. Voila! Add salt and pepper to taste.
- Before serving, you can optionally top your buttered gochujang noodles with chopped green onions and sesame seeds (optional).
Video
Nutrition
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