Fusion
Gochujang Butter Noodles
Spicy-savoury Korean-style noodles in a glossy gochujang butter sauce, with a soft egg on top.
About this recipe
Gochujang Butter Noodles is a fusion lunch for 2 that is built around one boiling pot — easy to scale and hard to overthink. It’s built around egg, and it takes around 12 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 180g noodles
- 1 tbsp butter
- 2 cloves garlic
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 egg
- 1 stalk spring onion
- 1.5 tbsp gochujang buy
Equipment
Method
- 1
Boil the noodles per packet; reserve a little cooking water and drain.
~5 min
- 2
Melt butter with grated garlic, gochujang, soy and sugar into a sauce, loosening with noodle water.
~3 min
- 3
Toss the noodles through the sauce until glossy, 1 min.
~2 min
- 4
Fry the eggs and slide one onto each bowl; scatter spring onion.
~3 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Gochujang
- sriracha or chilli paste with a little miso and sugar.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Gochujang Butter Noodles take to make? +
Around 12 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Gochujang → sriracha or chilli paste with a little miso and sugar; Butter → neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness. See the full list of smart swaps above.
Can I make Gochujang Butter Noodles ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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