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.

Serve immediately, garnished with green onions, fried onions, crumbled bacon, or any other garnishes, as well as additional Parmesan cheese.

This creamy Gochujang Pasta is perfectly spicy, savory, and flavorful! Make this in under 15 minutes with just 6 ingredients!

Creamy Gochujang Pasta (15 Minutes!)

oz Spaghetti (or other long pasta)

Garlic

Butter

Heavy Cream

Gochujang

Parmesan (freshly grated)

Salt

Scallions (for garnish)

Begin by finely mincing 4 garlic cloves until they&#39;re nearly a paste.

Bring a pot of salted water to a boil and boil the pasta according to box instructions.

Drain pasta, set aside. Reserve at least 1/4 cup of pasta water.

In a medium-large nonstick pan, add a drizzle of olive oil (about 1 tbsp) and 1 tbsp of butter over medium heat.

Once the butter is melted, add the garlic and stir to saute.

Once the garlic is fragrant and almost golden, add the gochujang paste.

Use a wooden spoon or rubber spatula to mix the gochujang with the garlic, and let the gochujang paste cook for 1-3 minutes.

Once the gochujang is a slightly darker color, add the heavy cream and stir to combine.

Add the cooked pasta to the sauce in the pan and stir to combine.

Grate parmesan over the pasta and add salt as well as the other tablespoon of butter.

Stir until the butter is emulsified into the sauce.

If necessary, add pasta water to thin the sauce.

Serve hot and garnish with sliced scallions or chopped chives.

Awesome side, everyone like this better than the gochujang wings

https://www.youtube.com/watch?v=bUkSOKO4Dh8

Add some spice to pasta night with Gochujang Chicken Pasta – a comforting, fusion dish that balances chilli warmth, savoury chicken and silky sauce, ideal for stress-free weeknight cooking.

Gochujang Chicken Pasta

100 g pecorino (very small cubes or pre-grated)

g olive oil

garlic (peeled)

onion

red capsicum (cut into thin strips or pieces)

gochujang paste

chicken stock paste

chicken thigh (sliced

g dried sun-dried tomatoes

g cream (any cream will do)

peas

Fill a large pot with water for the pasta and bring it to the boil on the stove while you start the sauce. Salt the water once it’s boiling, then cook the pasta according to the packet directions until al dente.

Add the pecorino to the Thermomix bowl (cut into small cubes if needed). Grate 10 sec/speed 10. Tip into a bowl and set aside.

Without cleaning the bowl, add garlic cloves and olive oil. Chop 5 sec/speed 5.

Add the quartered onion. Chop 5 sec/speed 5, then scrape down the sides of the bowl.

Add the strips of red capsicum and the gochujang paste. Sauté 3 min/100°C/reverse/speed 1.

Add the sliced chicken thighs, butter, dried sun-dried tomatoes and chicken stock paste (or salt). Cook 4 min/98–100°C/reverse/speed soft (slow).

Add the cream and frozen peas. Cook 12 min/98°C/reverse/speed soft (slow).

Check the chicken is cooked through and the sauce has thickened nicely. Taste and adjust seasoning if needed.

Combine the drained pasta with the sauce (either tip the pasta into the Thermomix bowl if there’s room, or pour the sauce over the pasta in the pot). Add the grated pecorino and toss through until melty and delicious. Serve immediately.

Thermomix method: Conventional below 👇

Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve a small cup of pasta water in case you want to loosen the sauce.

Finely grate the pecorino and set aside.

Heat the olive oil in a large deep frying pan or wide pot over medium heat. Add finely chopped garlic and cook for 30–60 seconds until fragrant, but not browned.

Add finely chopped onion and cook for 3–4 minutes until softened and translucent.

Add sliced red capsicum and gochujang paste. Stir and cook for 2–3 minutes until the paste is fragrant and the capsicum starts to soften.

Add the sliced chicken thighs, butter, dried sun-dried tomatoes and chicken stock paste or salt. Cook, stirring, for about 5–7 minutes until the chicken is mostly cooked through.

Pour in the cream and add the frozen peas. Reduce the heat to low–medium and simmer gently for 8–10 minutes until the sauce thickens and the chicken is cooked through. If it gets too thick, splash in a little of the reserved pasta water to loosen it.

Toss the hot drained pasta through the sauce along with most of the pecorino, keeping a little for serving. Taste and adjust salt to your liking.

Serve in warm bowls, sprinkled with extra pecorino and a grind of pepper.

Conventional stovetop method: Thermomix above 👆

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Top 4 creamy gochujang pasta recipes from across the web

The most viewed creamy gochujang pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gochujang pasta recipe

Creamy Gochujang Pasta

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The most viewed creamy gochujang pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine