creamy gochujang pasta

Extra creamy Gochujang Pasta is the Korean take on Italian vodka sauce pasta. Garlicky, cheesy, ultra-creamy smooth, and ready in 20 minutes!

Gochujang pasta recipe

8.8 oz Gluten-free paccheri (or rigatoni)

garlic (thinly sliced, 6 large)

shallot (finely chopped)

white button mushrooms (or cremini, sliced)

olive oil

2-3 tbsp gochujang paste (or store bought (see notes))

half-and-half (heavy cream, or dairy-free creamer)

butter

Sprinkle grated parmesan cheese

Sprinkle Chopped chive (or parsley)

Boil

Bring a large pot of water to a boil. Salt the water and follow the package instructions to cook the noodles to al dente.

Chop

In the meantime, prepare the garlic, shallot, and mushrooms.

Saute

In a large skillet (12-inch), preheat it over medium until it feels warm. Add 2 tbsp oil, garlic, shallot, and a pinch of salt. Saute for 15 seconds.

Add mushrooms, 1 tbsp oil, and another pinch of salt. Saute until the mushrooms turn slightly softer, about 3 minutes.

Push the mushrooms to the side of the pan and add the gochujang paste to the center. Stir and saute for 10 seconds to release the aroma.

Add the milk cream. Stir with a wooden spoon until the paste and the cream are fully incorporated, about 1 minute.  Turn off the heat if you are still waiting for the noodles to get boiled so that the sauce is not over reduced

Drain

Once the noodles are cooked to al dente, drain the pasta and reserve ¼ cup of noodle water.  Add the pasta to the pan, stir, and coat to combine with the sauce for 30 seconds.

Toss

Add the butter, continue to stir, and allow it to melt. The butter will give the noodles a shine and the sauce will turn thicker and glossier in about 3 minutes.  If it feels dry, add the reserved noodle water.

Serve

To serve, transfer the pasta to a large serving plate. Sprinkle with parmesan and chive. Serve hot or warm.

This is by far the best Gochujang pasta we’ve tried. Also the instructions are clear and easy to follow. Love the garlic and shallot additions that add extra flavor tk the dish. We didn’t use mushrooms and it still tastes excellent. To those of you who prefer a less spicy version like us, we substituted with a bit miso paste and reduced the Gochujang paste quantity. Highly recommend it! 

This gochujang pasta is so simple to make and addictive! I'm glad I got the big paccheri noodles - chewy and with great texture. So so yummy!  We pair it with grilled chicken on the side and a salad. Great meal all year round!

This recipe is so simple and quick, yet it is soooo delicious. Thanks, 

Made this last night without the mushrooms and it’s still very good! Thanks for the recipe! 

This Korean-inspired pasta dish is so delicious! Very easy to make and the noodles are perfectly Al dente. Also thanks for the Gochujang recommendation. We will use that jar next time! 

I first saw a different version of this Korean pasta on Tiktok and made it. I much prefer your version with added shallot, garlic, and mushrooms. These simple additions made the sauce and the pasta way more flavorful.  And thank you for finding the no corn syrup gochujang paste. Now that jar has become my favorite. Thank you so much! My husband enjoyed this dish very much, too!

This creamy gochujang pasta brings a Korean-inspired twist to your weeknight dinner. Gochujang’s unique blend of heat and sweetness, combined with rich heavy cream, creates a sauce that’s bold and exciting, but also comforting and indulgent. The addition of earthy mushrooms and Swiss chard adds texture and balance, making this dish satisfying without being overly heavy. As written, the recipe is vegetarian, but meat eaters can beef it up (pun intended) by adding their meat of choice. You can also easily adapt it to be dairy-free or gluten-free with simple swaps, making it as versatile as it is delicious. Best of all, it’s fast and satisfying—perfect for when you need something hearty but don’t have hours to spend in the kitchen.

Creamy Gochujang Pasta

noodles

oil (divided)

cremini mushrooms (sliced)

kosher salt

Swiss chard

garlic

gochujang

heavy cream

soy sauce

parmesan cheese (freshly grated)

Cook the noodles al dente in salted water, according to package directions. Drain, reserving 1 cup of the noodle cooking water.

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and salt and cook, stirring occasionally, until they soften and begin to brown.

Add the chard and cook, stirring, until wilted, about 2 minutes more. Transfer the vegetables to a bowl or plate.

Add the remaining tablespoon of oil to the skillet and then add the garlic. Cook, stirring, for about 30 seconds. Add the gochujang and cook, stirring, for about 1 minute.

Stir in the cream and soy sauce and simmer until the mixture thickens a bit, 2 to 3 minutes. Add a splash of the reserved noodle cooking water to loosen the sauce a bit.

Add the drained pasta to the skillet and cook, tossing the noodles with tongs, Cok for about 2 more minutes, adding additional reserved pasta cooking water, a little at a time, to ensure the sauce coats the noodles well. Toss in the reserved chard and mushrooms and then stir in the Parmesan cheese.

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Creamy Gochujang Pasta

Top 2 creamy gochujang pasta recipes from across the web

The most viewed creamy gochujang pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gochujang pasta recipe

Creamy Gochujang Pasta

The most viewed creamy gochujang pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine