Search Go Eric Kim James Ransom for The New York Times. Food Stylist: Barrett Washburne. Time 25 minutes Rating 4 (40) Notes Read community notes These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like. Featured in: Gochujang Is So Much More Than a Condiment Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn mo...