A quick, spiced noodle bowl that uses up that last bit of gochujang. The paste dissolves into a thin, salty sauce that coats whatever pasta you have, softened greens, and a runny egg. Dinner in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 500 calories a serving, 16 g protein, 52 g carbohydrate, 25 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 4 ounces of pasta until just under al dente, about two minutes less than the package says. Drain, reserve 1/4 cup of pasta water, and set aside.8 min
2. While the pasta cooks, mince 2 cloves of garlic and wilt 4 ounces of greens in a large skillet with 2 tablespoons of oil over high heat, stirring often, until soft and darkened, about three minutes. Push the greens to the side of the pan.3 min
3. Stir 1/4 cup of gochujang and 1 cup of water into the garlic and greens until the paste dissolves into a thin sauce, about one minute. Taste and adjust salt and pepper, then add the cooked pasta to the pan along with the reserved pasta water, tossing to coat.2 min
4. Divide the noodles and sauce between two bowls. Wipe out the skillet, set it over medium-high heat, and crack one egg into each bowl. Return to the skillet with 1 tablespoon of butter and cook the remaining egg, sunny side up, until the white is set but the yolk still runs, about four minutes. Slide one egg into each bowl and serve at once.4 min

Note Swap the greens for shredded cabbage or snap peas if you like. Leftovers hold three days covered in the fridge; reheat gently and add a fresh egg on top. Serve with a pickle and hot sauce on the side, or stir in a splash more broth to stretch it into soup for four.

Two tablespoons of gochujang, that stubborn scrapings from the bottom of the jar, become the sauce for a quick noodle bowl, its heat and umami turning pantry staples into dinner. One pan, one bowl to wash, and dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 690 calories a serving, 22 g protein, 91 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 8 ounces of pasta until just tender, about nine minutes; drain and set aside, reserving 1 cup of the cooking water.10 min
2. While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat and stir-fry 2 minced garlic cloves and 4 ounces of fresh spinach or bok choy until wilted, about three minutes.3 min
3. Whisk 2 tablespoons gochujang with 3 tablespoons of the reserved pasta water until smooth, then add it to the skillet along with the drained pasta and another 2 tablespoons pasta water; toss until everything is coated and heated through, about two minutes.2 min
4. Push the noodles to the sides of the skillet and crack 2 eggs into the center; cook until the whites are set but the yolks still move, about three minutes, then stir 1 tablespoon butter into the eggs and fold everything together gently.3 min
5. Taste and adjust salt and pepper, then divide between two bowls and serve at once.

Note Swap the greens for thinly sliced cabbage or frozen peas if you have them. Leftovers keep refrigerated for one day and reheat gently with a splash of water. Serve with a glass of cold milk or tea to cool the heat from the gochujang.

A quick, bright bowl built around the last of your gochujang, toss soft noodles with a spiced red sauce, top with a runny egg, and balance it all with tender greens. The heat of the paste mellows into something umami-deep when you let it sit in warm oil.

Serves 2. 25 minutes, 18 at the stove.

About 590 calories a serving, 19 g protein, 72 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to boil. Cook 6 ounces pasta until tender, 8 to 10 minutes, then drain and set aside.10 min
2. While the pasta cooks, warm 2 tablespoons oil in a small pan over low heat. Stir in 3 tablespoons gochujang and 2 minced garlic cloves and cook, stirring often, until the raw garlic edge softens, about 2 minutes. Set the sauce aside.2 min
3. Tear 4 ounces greens into bite-sized pieces. Toss the drained pasta with the gochujang sauce and greens until wilted, about 1 minute. Divide between two bowls and keep warm.
4. Melt 1 tablespoon butter in a small non-stick pan over medium heat. Crack 2 eggs into the pan and cook until the whites set but the yolks stay runny, about 4 minutes, then slide one egg onto each bowl.4 min
5. Season each bowl with salt and pepper to taste.

Note Swap the greens for sliced mushrooms or cabbage if you prefer. Leftovers keep in the fridge for a day; reheat gently and fry a fresh egg on top. Serve with kimchi on the side or a glass of cold beer to cut the spice.