Creamy Gochujang Pasta

Have you ever tried creamy gochujang pasta? You’re not going to want to miss this easy spicy pasta recipe. It’s time to shake up your usual marinara sauce and spaghetti dinner with this Korean-inspired dish, spicy gochujang pasta! And who doesn’t love an easy recipe on a weeknight in under 25 minutes? Minimal effort + maximum flavor is where I like to be, come dinner time.

What is Gochujang?

Gochujang is a spicy, pungent fermented Korean condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a deep red color and a rich, savory umami flavor. Gochujang really enhances dishes with its complex umami, heat, and sweetness. It’s frequently used in Korean cuisine in classics like bibimbap, tteokbokki rice cakes, and bulgogi beef. Plus if you have a Trader Joe’s near you, it’s even easier to find (but there’s a good chance your local grocery store carries it).

• Common uses: As a condiment, marinade, dipping sauce, or ingredient in stews, soups, noodles, and more
• Health benefits: Rich in antioxidants, protein, vitamins and minerals
• Storage: Refrigerate after opening, keeps for months unopened

Why you’ll love this Creamy Gochujang Pasta Recipe:

I’m a creature of habit when it comes to my weeknight pasta recipes – usually sticking to the classic Italian red sauce, Alfredo, pesto standards. But this creamy gochujang pasta has become my new favorite sauce for shaking up pasta night! Plus it’s fast, so you’ll definitely want to make it on a weeknight. In just 25 minutes, you’ll pull together a sauce packed with complex umami flavor using ingredients that you already may have at home. 

Creamy Gochujang Pasta Ingredients

• Pasta
• Butter
• Garlic
• Gochujang (mild or spicy)
• Heavy Cream
• Parmesan
• Scallions
• Fresh Herbs

How to make this Creamy Gochujang Pasta 

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until al dente.
3. Drain and set aside. 
4. In a skillet, melt butter over medium heat.
5. Add garlic and cook for 1 minute until fragrant.

6. Add the gochujang paste.

7. Whisk together until combined.

8. Simmer for 2-3 minutes.

9. Pour in the heavy cream and parmesan cheese.

10. Stir continuously until sauce thickens slightly, about 3-5 minutes.

11. Add the cooked pasta and chopped herbs to the sauce.

12. Toss to coat pasta fully.

What to serve with Creamy Gochujang Pasta 

• Garlic Bread – The classic! Creamy pasta + warm, garlic-buttery bread is always a winning combo.
• Sauteed Greens – Kale, baby spinach, bok choy – balance the richness of the pasta with fresh, healthy greens.
• Kimchi – This fermented, spicy cabbage pairs perfectly with its Korean-inspired gochujang flavors.
• Cucumber Salad – Cool, crisp cucumbers in a light dressing contrast with the creamy pasta.
• Grilled/Sautéed Chicken or Shrimp
• Tofu – Marinated and baked tofu if you want to keep it vegetarian

Creamy Gochujang Pasta

Ingredients:

– 8 oz pasta 

– 2 tablespoons unsalted butter

– 6 garlic cloves , minced

– 1/4 cup gochujang (fermented Korean chili paste)

– 1/4 cup pasta water, if needed to thin out sauce

– 1 cup heavy cream

– 1/2 cup parmesan cheese, grated, plus more for garnish

– 2 scallions or spring onions,  sliced

– Fresh herbs, anything you have on hand, basil, parsley or cilantro

– sea salt and black pepper

Instructions:

1. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining pasta. Set aside both. 

2. In a skillet, heat butter over medium heat. Add garlic and cook for 1 minute until fragrant. 

3. Add the gochujang paste and whisk until combined. Cook for 2-3 minutes.

4. Pour in the heavy cream and parmesan cheese. Stir continuously until sauce thickens slightly, about 3-5 minutes. 

5. Add the cooked pasta and scallions to the sauce. Toss to coat pasta fully.

6. Serve pasta warm, garnished with fresh herbs and extra grated parmesan.

Substitutions: 

• Pasta – You can use different types of pasta that you may have in your kitchen, such as spaghetti, fettuccine, or penne. 
• Butter – Substitute with olive oil or avocado oil.
• Garlic – If you don’t have minced garlic, you can use garlic powder or garlic paste and just adjust the quantity to your taste.
• Gochujang – Gochujang is the highlight and best part of this dish but if you don’t have one on hand, you can use sriracha since it’s a good flavor match. Another alternative could be a combination of red pepper flakes or red chili powder and a bit of ketchup for a similar and slightly sweet flavor.  
• Heavy Cream – The best alternative you can use is half-half since it offers the same creamy, rich flavor. Another option is whole milk. A dairy-free or vegetarian alternative could be full-fat coconut milk. 
• Parmesan Cheese – Substitute parmesan cheese with other hard cheeses like Pecorino Romano or Grana Padano. If you’re looking for a dairy-free option, you can use nutritional yeast.
• Scallions – You can use chopped chives, parsley, or sliced green onions instead.

Variations:

For a protein-packed meal, you can either of your favorite protein like sautéed or grilled chicken breast, cooked shrimp if you want a seafood twist, and pan-fried crispy tofu for a vegetarian option. 

You can use half tomato paste to mellow out the gochujang flavor/heat level.

Replace pasta water with chicken stock or vegetable stock for more depth.

To balance the spiciness of the gochujang, you can mix in honey or brown sugar to add more sweetness. 

Equipment: 

Large pot 

Large Skillet / Large pan

Stirring Utensils

Grater

Knife and Cutting Board

How to Store Gochujang Pasta

Let the gochujang pasta cool to room temperature. Store the pasta and sauce together in an airtight container and refrigerate. Consume within 3-4 days. 

How to Reheat Gochujang Pasta

• Stovetop Method – Put a skillet on the stove and turn it to low or medium heat. Add a little bit of water or milk, around 1-2 tablespoons, to the sauce to keep it from getting too thick. Heat the pasta slowly and stir until done. 
• Microwave Method (Quicker Method) – Place the gochujang pasta in a microwave safe container. Cover it and heat on a medium setting for 30 second increments, stirring in between, until heated through.

Top 3 Tips To Success

Start with a small amount of Gochujang. Gochujang can be either mild or very spicy. It’s better to use a small amount at first. Taste the sauce to see how spicy it is. If it’s not spicy enough, you can add more.

Al Dente Pasta: Cook fresh pasta until it’s “al dente”. Keep in mind that it cook a little more once you add it to the sauce.

Maintain the creamy pasta sauce’s consistency: Creamy sauce tends to get thicker when they cool down. If your sauce becomes too thick, you can adjust the consistency by adding a little more cream, milk, or even reserved pasta water used earlier. 

FAQs

What does gochujang taste like?

Gochujang has a complex flavor profile – it’s savory, a little sweet, subtly bitter, and has a mild heat that builds. The taste is rich, earthy, and umami from the fermented soybeans. Overall it provides a kick of spice along with deep, addictive flavor.

How to make gochujang taste better?

To make gochujang taste better, you can try these options:

1. Adjust the spicy flavor by balancing it with a hint of sweetness by adding sugar, honey, etc.

2. Add ingredients like soy sauce, miso paste, or fish sauce to boost its umami flavor.

3. To add a nutty and smoky flavor to the sauce, you can add a few drops of toasted sesame oil. 

Does gochujang need to be cooked before eating?

You can definitely enjoy eating from a tub of gochujang without cooking it beforehand. It’s a Korean fermented chili paste commonly used as a condiment or ingredient in different recipes.

Is gochujang hotter than sriracha?

Gochujang tends to be mildly spicy, while sriracha has more pronounced heat. On the Scoville scale, gochujang ranks around 5,000 SHU, while sriracha can be 2,000-8,000 SHU. But flavor wise, gochujang has more sweetness and depth. Gochujang tends to be mildly spicy, while sriracha has more pronounced heat. 

Can you put gochujang in pasta?

Absolutely! Gochujang’s savory umami flavor and subtle heat make it a fantastic addition to pasta sauce. It blends beautifully with creamy or tomato-based sauces. The touch of sweetness helps round out the spices.

What type of pasta is best for Creamy Gochujang noodles?

• Thick noodles like fettuccine, linguine, pappardelle pair nicely to cling to the thick sauce.
• Small shapes like penne, cavatappi, or elbows hold sauce in their crevices.
• Rice noodles, soba noodles, and udon soak up flavor too.

Avoid thin pasta like angel hair that won’t stand up to the creamy sauce.

Recipe: