Creamy gochujang pasta made with Korean chili paste and heavy cream, ready in about 20 minutes.
It’s rich, smooth, and just spicy enough to wake up a weeknight dinner. The chili paste melts into the cream to create a simple sauce that clings to every bite. It’s different from your usual red sauce night, but just as easy.
Why You’ll Love This Creamy Gochujang Pasta
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. Here’s why I know you’ll love it too:
- Creamy with just enough heat from Korean chili paste
- Ready in about 20 minutes
- One pot of pasta, one skillet — minimal cleanup
- Easy to customize with shrimp, chicken, or fresh herbs
- Comfort food with a twist
Ingredients for Creamy Gochujang Pasta
- Gochujang: Korean chili paste
- Heavy cream: Balances the spice and adds that creamy, luscious texture.
- Parmesan cheese: Adds salty, nutty flavor — don’t skip it!
- Garlic: Six cloves might sound like a lot, but it mellows beautifully in the butter.
- Pasta: spaghetti, fettuccine, or rigatoni
- Fresh herbs: Basil, cilantro, or parsley — whatever’s on hand for a pop of freshness.
How to Make Creamy Gochujang Pasta
Making this creamy gochujang pasta recipe is super easy. Boil your pasta and reserve some of that liquid gold (aka pasta water). In a skillet, melt butter and gently sauté the garlic. Stir in the gochujang, then add cream and Parmesan to make the sauce. Toss in the pasta and scallions until coated and creamy, thinning with pasta water if needed. Finish with herbs and more cheese — done!
Watch How to Make Creamy Gochujang Pasta
Recipe:
PrintCreamy Gochujang Pasta
This creamy gochujang pasta will become your 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
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. Cook the pasta until al dente. Before draining, reserve 1 cup of pasta water.
2. Add the garlic and cook just until fragrant, about 1 minute.
3. Add the gochujang and whisk until it melts into the butter. Let it cook for 2–3 minutes.
4. Pour in the heavy cream, a splash of reserved pasta water, and the parmesan. Stir until the sauce thickens slightly and turns silky, about 3–5 minutes.
5. Add the cooked pasta and scallions to the sauce. Toss until fully coated, adding more pasta water if needed to loosen
6. Serve pasta warm, garnished with fresh herbs and extra grated parmesan.
Notes
The sauce will be a little runny, but it thickens more once off heat.
Creamy Gochujang Pasta FAQs
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).
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.
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.
Tips for Creamy Gochujang Pasta
- Start with less gochujang and adjust to taste. Heat levels vary by brand.
- Cook pasta just to al dente — it will finish cooking in the sauce.
- If the sauce thickens too much, loosen it with a splash of reserved pasta water.
How to Store and Reheat Creamy Gochujang Pasta
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Stovetop: Warm gently over low heat with a splash of milk or water to loosen the sauce.
Microwave: Heat in 30-second intervals, stirring between each, until warmed through.
What to Serve with Creamy Gochujang Pasta
If you’re leaning into bold, savory flavors, this pasta pairs beautifully with Easy Miso Butter Salmon. The richness and umami work so well together, especially if you’re building out a full dinner spread.
For a simple protein option, Broiled Boneless Skinless Chicken Thighs are juicy, easy, and perfect when you want to keep things unfussy. And if you’re craving something fresh to balance the heat, Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette adds just the right amount of brightness.
More Easy Dinners to Try
If you love cozy pasta nights, Creamy Bolognese Sauce is another favorite around here and always worth making a big pot of. For something smoky and scoopable to start the meal, I’ll often put out my paprika dip with warm bread or chips.
If you’re in the mood for something hearty and hands-off, Oven Baked St. Louis Style Ribs are deeply comforting. And when pizza night calls, Ham and Mushroom Pizza is simple, satisfying, and always a good idea.
Made this yesterday and it was so good! I got a milder gochujang since my kids don’t eat spicy. They loved it and ask for seconds!! Which never happens in my house….