Creamy Gochujang Pasta

Why You’ll Love This Recipe

Creamy Gochujang Pasta is a bold, comforting fusion dish that brings together the rich, umami heat of Korean gochujang with a luscious, velvety cream sauce. It’s the perfect balance of spicy, savory, and slightly sweet flavors, coating every strand of pasta for a dish that’s both indulgent and exciting. Ideal for weeknight dinners or impressing guests with something unique and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (such as spaghetti or fettuccine)gochujang (Korean red chili paste)heavy creamparmesan cheesegarlicbutterolive oilonionsoy saucesaltblack pepperscallions (for garnish)sesame seeds (optional)

directions

Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.

In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onions until translucent.

Add minced garlic and cook for another minute until fragrant.

Stir in gochujang and cook for 1-2 minutes to deepen the flavor.

Reduce heat to low and slowly stir in heavy cream, mixing until fully combined and smooth.

Add grated parmesan cheese and stir until melted into the sauce.

Season with soy sauce, salt, and black pepper to taste.

Toss in the cooked pasta and a splash of reserved pasta water if needed to loosen the sauce.

Mix until the pasta is evenly coated and creamy.

Serve hot, garnished with chopped scallions and sesame seeds if desired.

Servings and timing

This recipe yields 2-3 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add sautéed mushrooms or spinach for extra texture and nutrition.

Top with crispy bacon or grilled chicken for added protein.

Use coconut milk instead of heavy cream for a dairy-free twist.

Try rice noodles for a gluten-free option.

Mix in a teaspoon of honey or brown sugar for a slightly sweeter flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, adding a splash of milk or water to restore creaminess.Avoid freezing, as the cream-based sauce may separate.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It adds a spicy, sweet, and savory depth to dishes.

Is this pasta very spicy?

It has a mild to moderate spice level, but you can adjust the amount of gochujang to suit your taste.

Can I make it vegetarian?

Yes, this dish is naturally vegetarian. Just ensure the parmesan is rennet-free if needed.

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and less rich. For a thicker result, add a bit of cream cheese.

What pasta shape works best?

Long noodles like spaghetti or linguine work best, but any shape will do.

Is this good for meal prep?

It’s best fresh but can work for meal prep with careful reheating and a splash of liquid to revive the sauce.

Can I make it vegan?

Yes, use a plant-based cream, vegan butter, and vegan cheese or nutritional yeast.

Can I add vegetables?

Absolutely. Bell peppers, broccoli, or snap peas all pair well with the sauce.

Can I double the recipe?

Yes, just scale ingredients accordingly and adjust seasoning to taste.

Can kids eat this?

If they can handle mild spice, yes. You can reduce the gochujang for a gentler flavor.

Conclusion

Creamy Gochujang Pasta is a flavor-packed dish that brings a spicy Korean twist to a classic creamy pasta. It’s quick, adaptable, and sure to become a favorite for anyone craving something rich, cozy, and just a little bit fiery. Perfect for adventurous eaters and spice lovers alike.

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