Gochujang Pasta

By: takestwoeggsPosted: 27/09/2022 Updated: 01/12/2023
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
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

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!

Someone lifting a fork of gochujang pasta from a bowl.

Step aside spicy vodka pasta. This gochujang pasta is probably the tastiest pasta I have eaten recently. It is thick, creamy, and spicy with a splash of umami flavor. The best part about this recipe is that it is incredibly easy to make, made with a few pantry staples, and takes less than 20 minutes!

Nothing beats a quick and easy under-30-minute Korean pasta recipe. This creamy and spicy Korean pasta will immediately satisfy your pasta cravings and keep you coming back for more.

This gochujang pasta pairs deliciously with my miso salmon recipe. If you loved this Gochujang pasta, check out my kimchi mac n cheese, kimchi fried rice, and Korean tofu soup!

Looking down at A bowl of gochujang pasta surrounded by table settings.

Why You’ll Love This Recipe

  • This Korean pasta has a thick, creamy, spicy, and umami-flavored pasta sauce.
  • You can make this gochujang pasta recipe in under 20 minutes!
  • Personalize your gochujang noodles by adding your own protein and/or mushrooms of choice.
A bowl of gochujang pasta surrounded by table settings.

Kitchen Equipment

Making this gochujang pasta recipe only requires a few kitchen essentials.

Ingredients

You can find all of the ingredients for this gochujang pasta recipe at your local grocery market, Korean grocery market, or online!

  • Pasta: you can choose any pasta shape that you like! I recommend salting the water and cooking the pasta until al dente. Remember to reserve some pasta water to thin out the sauce if it gets too thick.
  • Garlic and Shallots: are the main aromatics of the pasta sauce.
  • Unsalted Butter: adds a richness to the sauce
  • Gochujang: is the star of the show! It adds a rich sweet, savory and spicy flavor to the sauce. You can find gochujang at your local grocery market or online.
  • Soy Sauce: adds a touch of salty umami flavor to the sauce. I love using Kikkoman’s organic soy sauce.
  • Fish Sauce: adds a touch of umami flavor to the gochujang pasta sauce. I recommend using Three Crabs fish sauce.
  • Sugar: balances out the spice from the gochujang.
  • Heavy Cream: heavy cream is the base of this Korean pasta and it will thicken as you continue to cook it.
  • Parmesan Cheese: freshly shredded parmesan cheese adds a delicious cheesy flavor to the gochujang noodles
  • Green Onion: used as a garnish
All the ingredients labeled to make gochujang pasta.

Substitutions and Additions

These gochujang noodles can be customized based on your preferences. Want to make it a meal? Go ahead and add your favorite protein and mushrooms. Want a spicier sauce? Add more gochujang and gochugaru!

Substitutions

  • Milk + Cream: if you prefer a less thick and creamy sauce, I recommend diluting half of the heavy cream with regular milk.
  • Honey: instead of sugar you can use honey as the sweetener.

Additions

  • Korean chili flakes: if you want more heat to your pasta, you can add a dash of Korean chili flakes or gochugaru.
  • Protein: You can add any protein such as chicken, beef, pork, tofu, or fish. My miso salmon recipe pairs deliciously with this Korean pasta
  • Mushrooms: you can saute some mushrooms to add as well for a more robust umami flavor.

How to Make Gochujang Pasta

This gochujang pasta recipe is so incredibly easy to make and can be whipped up in under 20 minutes! Honestly, the hardest part is probably waiting for the pasta to cook.

  1. 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.
  2. 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.
  3. 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.
  4. Add sauces and heavy cream. Lastly, add the soy sauce, fish sauce, sugar, and heavy cream. Bring the heat to medium-high heat and continue cooking until the sauce thickens.
  5. Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 2 minutes. Add the pasta water 1 tablespoon at a time as needed until the sauce has reached a creamy consistency.
  6. Serve. Top the gochujang noodles with green onions and freshly shredded parmesan cheese and enjoy!

🎥 Recipe Video

Tips for the Best Gochujang Pasta

  • Saute the garlic and shallots on medium heat. This is an important step for a rich and robust aromatic flavor. Make sure to cook the garlic and shallots low and slow until golden brown and caramelized.
  • Cook the gochujang before adding the heavy cream. Cooking the gochujang toasts the chili paste and allows it time to mellow out the spice level.
  • Add more gochujang if you want a spicier pasta. If you prefer pasta that is spicier, I recommend adding another 1 tablespoon of gochujang or a teaspoon of gochugaru chili flakes.

Storage Instructions

These gochujang noodles are best served immediately. But, you can store this gochujang pasta in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Q’s & A’s

What is gochujang?

Gochujang is a Korean fermented red pepper paste. It is made with sun-dried chili peppers and then thickened with glutinous rice. It is one of the most popular Korean ingredients and is used in a lot of Korean dishes.

What is the flavor of gochujang?

Gochujang has a sweet-hot-salty flavor. It is used in moderation to add a spicy depth and umami flavor to many types of Korean dishes. It is very concentrated and has a rich potent flavor. So a little goes a long way!

Where can I find gochujang?

Gochujang has become widespread and can be sold in almost every supermarket in the U.S. You can find it in the condiment aisle of any Korean market, in the “Asian” aisle in any American grocery store and it is readily available online on Amazon as well.

Did you make this Gochujang Pasta?

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Recipe

Up close of Someone lifting a fork of gochujang pasta from a bowl.

Gochujang Pasta

5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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!
Servings: 6 servings
Print Recipe

Ingredients

  • 4 cups cooked pasta
  • 6 cloves garlic minced
  • 1 medium shallot diced
  • 4 tablespoons unsalted butter
  • 2 ½ tablespoons gochujang
  • 2 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon sugar
  • 1 ⅓ cup heavy cream
  • ½ cup pasta water as needed

Garnish

  • Parmesan cheese for topping
  • Green onion diced

Instructions

  • 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!

Notes

  • Saute the garlic and shallots on medium heat. This is an important step for a rich and robust aromatic flavor. Make sure to cook the garlic and shallots low and slow until golden brown and caramelized.
  • Cook the gochujang before adding the heavy cream. Cooking the gochujang toasts the chili paste and allows it time to mellow out the spice level.
  • Add more gochujang if you want a spicier pasta. If you prefer pasta that is spicier, I recommend adding another 1 tablespoon of gochujang or 1 teaspoon of gochugaru chili flakes.

Nutrition:

Calories: 413kcal | Carbohydrates: 33g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 213mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1072IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

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Recipe Rating




  1. 5 stars
    I made this within 30 minutes including boiling the pasta. I used 8oz of dry fettuccine which was just the right amount for the sauce as described in the recipe. Subbed coconut aminos for soysauce but otherwise followed the recipe and it came out great!