Creamy Gochujang Pasta
Creamy Gochujang Pasta is where bold Korean spice meets comforting Italian indulgence. The first time we made this dish, it was a spontaneous experiment born out of our love for fusion flavors—and it quickly became a favorite. Combining the fiery kick of gochujang (Korean chili paste) with the silky richness of a creamy pasta sauce, this dish is an explosion of flavor that’s both quick, easy, and undeniably delicious.
We’ve even ditched takeout for this recipe because it’s truly better than anything we’ve ordered! Whether you’re whipping it up for a cozy weeknight meal or looking to wow guests with something unique, Creamy Gochujang Pasta is a dish that never disappoints. Plus, its vibrant flavors and creamy texture will have everyone reaching for seconds.
Table of Contents
- About Gochujang Pasta
- Why You’ll Love This Creamy Gochujang Pasta
- Key Ingredients
- How To Make This Recipe
- Have It Your Way!
- Nutritional Facts about Creamy Gochujang Pasta
- Other Recipes You’ll Love
- Creamy Gochujang Pasta Recipe
About Gochujang Pasta
This fusion dish brings together the culinary traditions of Korea and Italy. While pasta has been a staple in Italian cuisine for centuries, gochujang is a traditional Korean condiment known for its deep, spicy, and slightly sweet flavor. The combination of these two elements creates a modern, innovative dish that celebrates global culinary diversity.
Gochujang has been used in Korean cuisine for over a thousand years, often as a base for sauces, soups, and marinades. In recent years, it has gained popularity worldwide for its unique flavor profile. Integrating it with creamy pasta highlights the trend of cross-cultural cuisine, where traditional ingredients are used in new and exciting ways.
The idea of pairing gochujang with a creamy pasta sauce may seem unconventional, but it results in a harmonious blend of flavors. The spiciness of gochujang is balanced by the creaminess of the sauce, while the Gigli pasta provides a perfect texture to hold the sauce.
Why You’ll Love This Creamy Gochujang Pasta
- Unique Fusion: Combines Korean and Italian culinary elements for a one-of-a-kind dish.
- Bold Flavors: The spicy gochujang pairs beautifully with the creamy sauce.
- Perfect Texture: Gigli pasta holds the sauce well and offers a delightful bite.
- Vegan-Friendly: Easily adaptable for a plant-based diet.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Key Ingredients
- Gigli Pasta: The star of the dish, known for its unique shape and ability to hold sauce.
- Gochujang: The key flavor component, providing heat and depth.
- Butter: For a rich depth of flavor.
- Heavy Cream/Coconut Milk: Creates a creamy, luscious sauce.
- Garlic: Essential aromatics for the sauce.
- Soy Sauce: Adds umami richness.
- Green Onions/Chives: For garnish and an extra burst of flavor.
How To Make This Recipe
- Boil pasta in half the recommended water and cook it to al dente. Save 1 cup of pasta water.
- In a wok over low to medium heat, add 1 Tbsp butter and minced garlic. Saute the garlic until soften.
- Add the Gochujang paste to the wok, and work it into the butter. Then add 1/2 cup of water to smooth out the sauce.
- Add 1/2 tbsp. of soy sauce, along with 1 cup of Cream and stir it until completely mixed.
- Add the pasta and stir until all pasta is coated and the sauce thickens.
- Turn off the heat, and add parmesan cheese and mix it until combined.
- Garnish with chives and enjoy 🙂
Have It Your Way!
- Add Protein: Incorporate tofu, tempeh, or plant-based meat substitutes for added protein.
- Extra Vegetables: Add bell peppers, mushrooms, or broccoli for more texture and nutrition.
- Adjust Spice Level: Increase or decrease the amount of gochujang to suit your heat preference.
- Cheesy Touch: Sprinkle with nutritional yeast or vegan cheese for added creaminess.
- Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Nutritional Facts about Creamy Gochujang Pasta
- Rich in Vitamins: Spinach and other vegetables add essential vitamins and minerals.
- Balanced Meal: Provides a good mix of carbohydrates, protein, and healthy fats.
- Low in Sugar: Minimal added sugars, relying on natural ingredients for flavor.
- Vegan-Friendly: Dairy-free and easily adaptable for a plant-based diet.
Other Recipes You’ll Love
- Vegan Dan Dan Noodles
- Vermicelli Upma
- Fettuccine Kale Alfredo
- Vegetable Yaki Udon Noodles
- Toshikoshi Soba Noodles Bowl
Creamy Gochujang Pasta Recipe
Creamy Gochujang Pasta
Ingredients
- 8 Oz Pasta Uncooked
- 1 Tbsp Butter
- 2 Tbsp Garlic minced
- 2 Tbsp Gochujang Pepper Paste
- ½ Tbsp Soy Sauce
- ½ Cup Pasta Water
- 1 Cup Heavy Cream
- ½ Cup Parmesan Cheese grated
- 2 Tbsp. Chives chopped
Equipment
Instructions
- Boil pasta in half the recommended water and cook it to al dente. Save 1 cup of pasta water.
- In a wok over low to medium heat, add 1 Tbsp. butter and minced garlic. Sauté the garlic until soften.
- Add the Gochujang paste to the wok, and work it into the butter. Then add 1/2 cup of water to smooth out the sauce.
- Add 1/2 tbsp of soy sauce, along with 1 cup of Cream and stir it until completely mixed.
- Add the pasta and stir until all pasta is coated and the sauce thickens.
- Turn off the heat, and add parmesan cheese and mix it until combined.
- Garnish with chives and enjoy 🙂
Notes
- Pasta: Ensure pasta is cooked al dente to prevent it from becoming mushy when combined with the sauce.
- Sauce Thickness: Adjust the consistency of the sauce by adding more coconut milk if it’s too thick.
- Fresh Ingredients: Use fresh garlic and onions for the best flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
Video
Nutrition
Want to save this for later? Post this Creamy Gochujang Pasta Recipe to the “Delicious Dinner” OR “Pasta” Board!
I had Gochujang Mac n cheese first time at the bar this weekend and now want to make it at home. This recipe looks good.
Oh yum! Gochujang Mac n Cheese sounds so delicious.