Gochujang Butter Pasta - Juniper Bite

Creamy gochujang-butter sauce coats spaghetti with garlic, soy, honey, scallions, and toasted sesame.

# What You’ll Need:

→ Pasta

01 - 200 g (7 oz) spaghetti or linguine

02 - Salt, for boiling water

→ Sauce

03 - 2 tablespoons unsalted butter

04 - 3 cloves garlic, finely minced

05 - 2 tablespoons gochujang (Korean chili paste)

06 - 2 tablespoons soy sauce

07 - 1 tablespoon honey or maple syrup

08 - 60 ml (¼ cup) pasta cooking water

→ Garnish

09 - 2 spring onions, thinly sliced

10 - 1 teaspoon toasted sesame seeds

11 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup (60 ml) of the pasta cooking water, then drain pasta.

02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant but not browned.

03 - Stir in gochujang, soy sauce, and honey. Cook for 1 minute, stirring, until well blended.

04 - Add drained pasta to the skillet. Pour in reserved pasta water and toss over medium heat until the sauce coats the pasta and becomes glossy, about 2 minutes.

05 - Divide between bowls. Garnish with spring onions, sesame seeds, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -

The gochujang-butter combo brings a buttery, spicy zing to pasta that feels like a treat even on nights when cooking feels like a chore.
Cleanup is gloriously simple and the leftovers (if you have any) are just as inviting the next day.

02 -

Letting the garlic brown (even a little) can make the sauce taste harsh instead of mellow—keep the heat to medium and stir often.
Reserving some pasta water before draining is crucial; it’s the trick to a sauce that actually clings instead of sliding off.

03 -