gochujang pasta

Thick, creamy, saucy and a little spicy gochujang pasta is better than spicy vodka pasta. This Korean-inspired pasta is spicy, tangy, and sweet and can be made in under 20 minutes!

Gochujang Pasta

pasta

garlic (minced)

shallot (diced)

unsalted butter

gochujang

soy sauce

fish sauce

sugar

heavy cream

pasta water (as needed)

Parmesan cheese (for topping)

Green onion (diced)

Cook the pasta. Fill a large pot of water and salt and bring to a boil on high heat. Cook your pasta about 1 minute shy from package instructions or until al dente. Reserve about 1/2 cup of pasta water.

Saute the shallots and garlic. In a large skillet, melt your butter on medium heat. Then saute the minced garlic and diced shallots until golden brown and fragrant about 3 minutes.

Add gochujang. Next, add the gochujang. Stir and cook for an additional 2 minutes until combined. Cooking the gochujang will mellow out the heat from the spice.

Add sauces and heavy cream. Lastly, add in the soy sauce, fish sauce, sugar, and heavy cream. Mix until combined. Bring the heat to medium-high heat and continue cooking until the sauce thickens.

Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 1-2 minutes. If the sauce is too thick, add the pasta water 1 tablespoon at a time as needed until the sauce has reached your ideal creamy consistency.

Serve. Top this gochujang pasta with green onions and freshly shredded parmesan cheese and enjoy!

Looking for a new twist on your favorite pasta dish? This creamy Gochujang pasta recipe is sure to add some heat and flavor to your dinner table. Using just a few simple ingredients, this spicy Korean-inspired dish is an excellent way to mix things up in the kitchen. It is savory and packed with umami flavor, let me show you how to make it.

Creamy Gochujang Pasta Recipe

spaghetti noodles

g unsalted butter

Garlic cloves

Gochujang paste

single cream (sub

baby spinach

parmesan cheese (grated with more to serve)

Salt and pepper

Boil spaghetti noodles in a large pot of salted water according to package instructions until al dente. Drains and reserve some pasta water.

While the pasta is boiling, heat butter in a large skillet over medium-high heat and add garlic. Cook for about 1 minutes until fragrant, do keep an eye so that the garlic doesn&#39;t burn.

Add gochujang paste to the skillet and stir until it’s fully combined with the butter mixture. Reduce the heat and cook for another 1-2 minutes. You may need to stir continuously as the paste is sticky in nature.

Add cooking cream, and stir until completely combined with the paste then add grated and parmesan cheese and simmer for about 1-2 minutes for the flavors to meld. Taste and adjust seasoning accordingly with salt and black pepper.

Drain the cooked spaghetti noodles once they have reached al dente or desired texture then add them to the creamy sauce. Toss or stir until all noodles are evenly coated, and add some pasta water if need be to lighten the sauce if it is too thick.

Lastly, add baby spinach and stir until wilted into the pasta. Take it off the heat and serve warm with additional grated parmesan cheese if desired. Enjoy!

Gochujang Pasta combines al dente pasta noodles with a bold and fiery gochujang sauce, giving you a flavor-packed meal that will make your tastebuds dance. Vegan, Gluten-Free Option.

Kosher salt (to taste)

unseasoned rice wine vinegar

cane sugar

butter (divided)

shallot (fine dice)

gochujang*

tomato paste

gochugaru* (optional, omit for less heat)

chives (chopped;

Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, reserving 1 cup of the pasta water while the pasta is boiling. Drain and set aside.

Prep: In the meantime, combine the rice vinegar and cane sugar together in a small bowl. Mix well, until the sugar is dissolved. Set aside.

Aromatics: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallot and sauté for 3 to 5 minutes, until translucent and golden. Add the garlic and sauté for 1 minute.

Make the Sauce: Add the gochujang, tomato paste, and gochugaru (if using) to the aromatics, using a spatula to break up the paste so it is evenly distributed. Sauté for 1 minute, stirring frequently. Deglaze the pan with the rice vinegar mixture and mix well. Once the liquid from the vinegar has evaporated, add in 1/2 cup of the reserved pasta water. Bring to a simmer, stirring occasionally, and cook down for 3 to 5 minutes, or until you can drag a spatula through the sauce and leave a clear line.

Combine: Reduce the heat to low and add in the remaining butter, parmesan, and drained pasta. Mix well, until the cheese has melted and a thick sauce forms. If the sauce is too thick, thin it out with ~2 tablespoon increments of reserved pasta water until it reaches your desired consistency.

Serve: Transfer the pasta to a serving dish and top with finely chopped chives and extra parmesan, if desired. Serve warm; leftovers can be stored in the refrigerator for up to 5 days.

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 spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero. Sweet, fiery, and incredibly easy to make. You're going to love our sausage gochujang rigatoni.

Sausage Gochujang Rigatoni

Good-Quality Sausages

Tbsp Butter

Shallot

Garlic Cloves

Rigatoni

Tbsp Gochujang

milliliters Single Cream

Limes

Tbsp Honey

Coriander

Panko Breadcrumbs

Parmesan

Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.

Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 3/4 of the Parmesan and add the juice of your limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together. Add your cooked pasta to the pan with the sauce. 

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander. 

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

Creamy Gochujang Pasta

garlic

(50 grams) freshly grated Parmigiano-Reggiano cheese,

Kosher salt, to season

oz (180 grams) pappardelle (or fettuccini, spaghetti, etc.)

tbsp (42 grams) unsalted butter

(300 milliliters) heavy cream

(60 milliliters) reserved pasta water, plus more if needed

Korean chili paste (gochujang)

Korean chili pepper flakes (gochugaru)

oyster sauce

Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

Grate about 1 cup (or 50 grams) of Parmigiano-Reggiano.

Combine all the seasonings in a small container and mix well. 

Prep Ingredients

Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of pasta cooking water.)

Cook Pasta

While the pasta is cooking, add 3 tablespoons of butter to a large pan over medium-low. Once the butter is melted, add the garlic and white parts of the green onions. Saute for 2 minutes or until they start to pick up a little bit of color.

Add the gochujang mixture. Saute for 2 to 3 minutes. Add the heavy cream and stir. Gently simmer for another 2 to 3 minutes or until the sauce gets a little bit thicker.

Add 1 cup of freshly grated Parmigiano-Reggiano. Stir until everything is well combined. 

Use tongs to take out the pasta and add it to the sauce. Add about 1/4 cup (60ml) of the reserved pasta water and mix well. (If the sauce gets too thick, you can add a little bit more pasta water.)

Turn the heat off. Taste and add some salt to taste. Divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!

Make Gochujang Pasta

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.

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Top 7 gochujang pasta recipes from across the web

The most viewed 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

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Gochujang pasta recipe

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