Kimchi-Butter Noodles
Browned butter is the backbone here — cooking it until it smells nutty and toasty gives the whole pan a savory depth that plain melted butter can't match. Caramelizing the kimchi in that butter concentrates its fermented tang and softens its raw edge, while gochujang and a splash of kimchi juice build a glossy sauce that clings to every strand of noodle. Starchy pasta water is the final trick: a splash at a time loosens the sauce into something silky instead of sticky. It's a fifteen-minute pantry dinner that tastes like it took all day.
Dinner · Vegetarian, Spicy, Quick • 25 min
Ingredients
- 12 ounces dried ramen, udon, or spaghetti
- Kosher salt, for the pasta water
- 4 tablespoons unsalted butter, divided
- 1½ cups well-fermented napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce or tamari, plus more to taste
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or granulated sugar
- 2 garlic cloves, minced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tablespoon toasted sesame seeds
- 4 soft-boiled eggs, halved (optional)
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Steps
- Bring a large pot of generously salted water to a boil. Cook the noodles according to package directions until just shy of al dente. Reserve 1 cup of the starchy pasta water, then drain.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) skillet over medium heat. Add the chopped kimchi and cook, stirring occasionally, until it's lightly caramelized at the edges and the butter smells toasty, 3–4 minutes.
- Stir in the gochujang, soy sauce, sesame oil, honey, and garlic. Cook, stirring constantly, for 1 minute, until the mixture is fragrant and glossy.
- Add the remaining 2 tablespoons butter and let it melt and foam, stirring, until it browns lightly and smells nutty, 1–2 minutes. Stir in the 2 tablespoons kimchi juice and cook for 30 seconds more.
- Add the drained noodles to the skillet and toss with tongs, adding the reserved pasta water a splash at a time, until the noodles are coated in a glossy, clingy sauce, 1–2 minutes. If the pan looks dry, add another splash.
- Toss in the scallion whites. Taste and adjust with more soy sauce, kimchi juice, or a pinch of sugar as needed.
- Divide among bowls and top with the scallion greens, sesame seeds, and a soft-boiled egg half per serving, if using. Serve hot.
Tips & Variations
Make Ahead
Chop the kimchi and mince the garlic up to 2 days ahead and refrigerate. The noodles are best tossed and eaten right away — the sauce thickens as it cools and the noodles soak up moisture. If you want a head start, boil the noodles, drain, and toss with a little neutral oil to prevent sticking, then finish the sauce and toss to order.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb the sauce, so loosen them with a splash of water or a pat of butter when reheating in a skillet over medium heat. Add a fried egg on top to refresh a leftover bowl.
Substitutions
Ramen, udon, and spaghetti all work — any noodle with enough surface to catch the sauce. Use tamari or coconut aminos in place of soy sauce for a gluten-free version (and swap in rice noodles). No gochujang? Use sriracha or another chili-garlic paste plus a pinch of sugar, or a spoonful of gochugaru. For a vegan version, use a plant-based butter or neutral oil plus a teaspoon of toasted sesame oil for the nutty finish. Add shredded rotisserie chicken, tofu, or a fried egg for extra protein. Use less kimchi and gochujang for a milder, family-friendly bowl.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
